I decided to take my love of the lox and bagel feast and combine it into a luscious salmon cake. Revolutionary? Maybe not. Freaking delicious? Absolutely.
Incidentally, its perfect for those of you starting Lent today. Get your fish on, friends.
What you’ll need: Fresh Scallions, Parsley, Dill, Lemon, Egg, Capers and Cooked Salmon fillet (perfect use for leftover salmon from dinner). You’ll notice no “filler”; no bread crumbs, no Panko. In addition to keeping the carbs and calories down; I wanted the salmon to shine through. However, if you want a little more “bulk” to your burger, adding a handful of Panko bread crumbs would work just fine. In a large bowl add minced scallions, parsley, dill, lemon zest and a bit of lemon juice. Stir well with a fork. Add black pepper and a tiny pinch of salt because….
…we’re adding a big handful of (super salty) capers, minced up. Then add the salmon, roughly chopped. Add one beaten egg and combine the whole deliciousness with a fork, mashing the salmon a bit more as you go. Place the mix in the fridge for about 10 minutes. Since there’s no bread; I like to allow this to chill so it will shape patties better.
On a greased baking sheet, form 4 smaller patties or 2 burger-sized patties. Bake for 25 minutes, flipping half-way through and you have…
Add a smear of cream cheese and just dig in or try one of these serving suggestions!
Breakfast Sandwiches: Serve on a bagel with herbed cream cheese, sliced tomato and runny egg on top (egg NOT optional).
Salmon Eggs Benedict: Top two salmon patties each with a poached egg and drizzle on hollandaise sauce and a sprinkle of fresh dill (and make one for me, drool).
Salmon Burger: Serve the burger on a toasted brioche bun with a tangy slice of red onion and a bit of dill mayo.
Salmon Bites: Rather than four patties, make 12 mini patties. Serve with a dollop of crème fraîche and a sprig of dill. Perfect as an hors d’oeuvre.
Brunch-Style Salmon Cakes
Time: 50 minutes, Prep: 25, Bake: 25
1/4 c. minced scallion (green and white parts)
1/4 c. minced parsley (de-stemmed)
2 tbs minced dill (or 1 tbs dried dill)
1/2 lemon, zest and juice
3 tbs minced capers
6-8 oz cooked salmon fillet, chopped roughly*
1 egg, beaten
1/2 c. Panko bread crumbs (optional)
Sea Salt & Black Pepper
* To cook salmon: Place fillet on ungreased, tin foiled baking sheet. Drizzle with olive oil, salt and pepper. Cook for 20 minutes (or until center flakes) in a 350 oven. Allow to cool completely.
Pre-heat oven to 350. Lightly grease a baking sheet. In a large bowl, combine scallions, parsley, dill, lemon zest and juice. Mash in salmon and capers with a fork. Sprinkle in black pepper and just a pinch of salt. Add beaten egg (and Panko if using) and combine thoroughly. Place bowl in the fridge for 10-15 minutes to allow the mix to set-up. Shape salmon mixture into four patties or 2 bigger “burgers.” Bake for 25 minutes (flipping halfway through). If making smaller patties or hors d’oeuvre, the cooking time may be less, watch the patties so they don’t dry out.