- 1/2 cup white wine
- 3 tablespoons Old Bay seasoning, divided
- 1 tablespoon kosher salt
- 1 (1 pound) boneless salmon fillet
- 1 teaspoon kosher salt
- 1 1/2 cups dried bread crumbs
- 3 tablespoons Melt® Organic Buttery Spread
- 4 scallions, finely chopped
- 1 small yellow onion, finely chopped
- 2 eggs, beaten
- Juice of 1 lemon
- Canola oil for frying
- Combine 4 cups water, wine, 2 tbsp. Old Bay, and 1 tbsp. salt in a 10" skillet. Bring to a boil over high heat.
- Add salmon skin side down, turn off the heat, cover, and let salmon cook gently in the hot liquid for 10 minutes.
- Using a metal spatula, transfer salmon to a plate skin side up and let cool. (The salmon should still be rare in the middle.)
- Peel off and discard salmon skin. Break salmon into small pieces and places pieces in a large bowl.
- Add the remaining Old Bay and salt along with the bread crumbs, Melt(R), scallions, onions, eggs, and lemon juice. Stir ingredients until just combined and refrigerate for 1/2 hour.
- Spoon some of the salmon mixture into a 1/3-cup measuring cup and gently pack it with your hands. Unmold and press gently with your hand to form a 2"-wide patty; transfer patty to a parchment paper-lined baking sheet. Repeat to make 12 patties. Refrigerate patties for at least 1 hour or overnight.
- Add oil to a 12" cast-iron skillet until it reaches a depth of 1/2". Heat over medium-high heat until oil registers 325 degrees on a deep-fry thermometer. Using a metal spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes.
- Transfer cakes to a paper towel-lined plate and repeat with remaining patties.
08/07/2019
recipepes.com
salmon cakes by melt® buttery spread, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
