Crispy Salmon Cakes with Wheat Germ and Roasted Mushrooms
Yield: 8 to 12 salmon cakes
Combine these Omega-3- and vitamin B complex-packed salmon cakes with the Nuts and Seeds Pesto and you truly have a super-power-packed combo! It's almost a bonus that the combination also is gorgeous and delicious!
- 6 to 8 crimini mushrooms Add to list
- 1 pound fresh salmon, skin and bones removed Add to list
- Olive oil Add to list
- Salt and pepper, to taste Add to list
- 1 egg, beaten Add to list
- 1/4 cup mayonnaise Add to list
- 1 tablespoon chopped fresh dill Add to list
- 1/4 cup minced celery Add to list
- 1/4 cup minced red bell pepper Add to list
- 1 tablespoon Worcestershire sauce Add to list
- 1/2 cup toasted wheat germ Add to list
- 1/4 cup panko or fresh breadcrumbs Add to list
- 1 teaspoon Spike seasoning Add to list
- Lime wedges for garnish Add to list
- Nuts and Seeds Pesto with Lime and Chipotle Add to list
Preheat oven to 400° F.
Toss the mushrooms and salmon in a little olive oil, sprinkle with salt and pepper, and roast, side by side, for 15 minutes or until the salmon is just cooked through. Allow to cool. Shred the salmon with a fork and finely chop the mushrooms, squeezing out any excess moisture.
In a mixing bowl, combine the egg, mayonnaise, dill, celery, red bell pepper, Worcestershire, wheat germ, breadcrumbs and Spike. Fold in the salmon and mushrooms. If the mixture is too wet, add more breadcrumbs; if too dry, add a bit more mayonnaise.
Form the salmon mixture into patties, about 2 inches wide and 3/4-inch thick. Chill for about 1 hour (or you may refrigerate them overnight).
Heat a little olive oil in a heavy sauté pan or skillet over medium heat. Fry the cakes until deep golden on each side, about 3 to 4 minutes to a side.
As an option you may press the uncooked cakes in a bit of toasted wheat germ to give them a crispier coating (do this after you have formed them, and before refrigerating so the wheat germ will adhere well).
Serve the cakes piping hot with lime wedges and Nuts and Seeds Pesto with Lime and Chipotle.
This recipe makes delicious stuffed mushrooms as well. Prepare the filling as directed, omitting the cooked mushrooms. Pop the stems out of about 16 crimini mushroom caps and fill with the salmon mixture. Sprinkle with wheat germ and bake at 400° F for about 15 minutes.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired October 12, 2011.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.