Yields: 8 cakes (Serve with Jarred Fresh Salsa Fresca & Chickpea Salad)
2 lbs skinless salmon (recommended wild caught & you can use any fish)
1 cup panko bread crumbs
¼ cup finely chopped cilantro
1 small red onion finely chopped
1 small red bell pepper finely chopped
1 small yellow bell pepper finely chopped
1 tablespoon Old Bay seasoning
1 tablespoon chili powder
½ teaspoon worcestershire sauce
½ cup light mayonnaise
1 large egg lightly beaten
Salt & Pepper
Spicy Lemon Herb Sauce (whisk all ingredients together)
¼ cup light sour cream
¼ cup light mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon hot sauce (add more for more heat)
2 teaspoon cilantro finely chopped
Salt & Pepper to taste
Preheat oven to 375 degrees. Season fish with salt and pepper. Roast until cooked through, about 20-30 minutes. Set aside & let cool completely about 30-40 minutes. Break salmon up into small pieces or flake with a fork (I prefer small chunks).
In a large bowl, combine onions & bell peppers (if you don’t want to use these vegetables raw, you can saute in 1 tbsp olive oil until the desired tenderness). Add mayonnaise, egg, cilantro, chili powder, Old Bay seasoning & 2/3 cup panko; stir gently until combined. Place remaining panko on a plate and set aside. Add salmon and stir gently so salmon does not break up more; until combined.
Wet hands and form patties and gently coat each side with remaining panko. Form mixture into 8 patties (each about 3 inches wide). Place on a lined baking sheet. Refrigerate for 30 minutes.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties and cook 3-5 minutes on each side or until golden and crisp . Let cool, serve on a bed of lettuce, spread a dollop of the Spicy Lemon Herb Sauce on top, then add a spoonful of Jarred Fresh Salsa Fresca and as a side dish, Jarred Fresh Chickpea Salad.