Salmon Cakes

Salmon Cakes

1 – 2 Tablespoons olive oil, divided

2 cups chopped white onion

2 stalks celery, diced

1 red bell pepper, finely diced

2 tablespoons chopped fresh flat-leaf parsley

3 cans 15 oz sockeye salmon, drained and picked through to remove bones, skin, and cartilage

3 eggs, lightly beaten

2 Tablespoons mild Dijon mustard

1 cup rolled oats

1/2 tsp freshly ground pepper

Salt to taste

Preheat oven to 450 Fahrenheit.

Soften the onion, celery, and bell pepper in 1 and 1/2 teaspoons olive oil over medium heat.  Try not to brown the vegetables.  Stir regularly.  It should take about 3-5 minutes.  Add the parsley and stir briefly to heat through and then set aside the vegetables.

Combine the salmon, eggs, mustard, rolled oats, salt and pepper and mix together gently with your hands.  Taste, and adjust the seasoning to your taste.   Mix in the vegetables.

Use a lightlly pack a 1/3 cup measure to scoop out the mixture and flatten into patties about 2 1/2 inches in diameter.  Pat the sides so they are fairly flat so they will brown evenly.

Place the patties on a cookie sheet and put in the refrigerator to chill for about 10 minutes so they hold their shape when they are cooking.

Prepare another baking sheet by covering it with foil and brushing the foil with a thin coat of olive oil.

Heat 1 tablespoon of olive oil in a skillet over medium heat.  Brown the fish cakes 4 at a time, about 2-3 minutes.  Turn over onto the prepared baking sheet and bake for 10-15 minutes.  Check at 10 minutes to be sure they are heated through, and adjust the time as needed to get the right amount of time, but not over bake so they are dried out.