Salmon and Shrimp Cakes recipe
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Ingredients
- 1 teaspoon vegetable oil 2 tablespoons finely chopped red onion 1 tablespoon finely chopped green bell pepper 2 tablespoons mayonnaise 2 tablespoons Dijon mustard 3 tablespoons Worcestershire sauce 2 teaspoons seafood seasoning (such as Old Bay ®) 4 tablespoons butter, divided 1 pound salmon fillets, chopped 10 large shrimp - peeled, deveined, and cut into thirds 1 cup panko bread crumbs 1 ½ teaspoons garlic salt
Nutrition Info
- 317.5 caloriescarbohydrate: 16.1 gcholesterol: 112.6 mgfat: 20.3 gfiber: 0.3 gprotein: 20.9 gsaturatedFat: 7.3 gservingSize: -sodium: 1109 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Salmon and Shrimp Cakes
Directions
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Preheat the oven broiler. Line a baking sheet with parchment paper.
Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in red onion and green bell pepper. Cook and stir until tender, 5 to 8 minutes. Transfer to a bowl, and mix with mayonnaise, Dijon mustard, Worcestershire sauce, and seafood seasoning.
Melt 1 tablespoon butter in a skillet over medium heat. Place salmon and shrimp in the skillet, and cook until slightly opaque and coated with butter, about 2 minutes. Transfer to a large bowl.
Place panko bread crumbs and 3 tablespoons butter in a microwave-safe bowl. Cook on High until butter is melted, about 20 seconds. Mix crumbs and butter, and season with garlic salt.
Add the mayonnaise mixture 1 tablespoon at a time to moisten the salmon and shrimp mixture. Mix breadcrumb mixture, 1 tablespoon at a time, into the bowl with the salmon and shrimp mixture, just until the ingredients are easily formed into cakes. Form 6 4-inch cakes, and place on the prepared baking sheet.
Broil salmon and shrimp cakes in the preheated oven until golden brown, 7 to 10 minutes, turning once.