Salmon Cakes

Ingredients: Fresh salmon fillet skin-on; organic bread crumbs; 3 - 4 oz drained,roasted red pepper; medium-sized white onion; Cortes Free Range Egg(s); 1/2 teaspoon dried oregano; EVO, 1/2 lemon, juiced, Sea salt, Fresh Pepper

Notes: If you have any par-roasted salmon left over from your stew, use it in this recipe. If you can get Old Bay Seasoning where you live, I'd love to hear how that was when added to this recipe. I haven't found it yet here.

The recipe below made 12 4oz (appx) cakes

Tools: Cast iron fry pan, large mixing bowl, spatula, human hands

- Roast a salmon fillet for about 12 minutes at 425F. Let stand for 10 minutes and remove the skin. I find that cutting it in half make the skin removal easy. Chop the fish coarsely
- Dice the onion and the red pepper and saute in EVO
- As onion softens, add oregano, pepper and salt to taste and continue to saute mixture for 3 minutes or so
- Place saute contents in mixing bowl with a beaten egg
- Break up salmon with your hands
- Measure bread crumbs to match the pile of fish you have created
- Place fish, crumbs and lemon juice in the bowl and knead that sh*t. You know you want to.
- You may need another egg so it binds better. Add more EVO while you're at it. Never enough.
- Mold cakes with your manly or womanly hands. Make sure they are firm, flat, about 1 in. thick. If they fall apart, put them back in the bowl and add another beaten egg. They should have the same heft as a good home-made burger
- In the fry pan put just enough EVO to cover bottom. Heat pan to medium high. Don't let EVO (or anyone else you love) smoke.
- Brown or blacken (no more than 4 at a time) cakes on each side; about a minute per side
- Flip them back to original side and put the pan in the heated oven for 10 minutes.
- Let them rest for 3 minutes before tearing into them. Spoon a little of the oil in the pan on both sides before serving.
They are wonderful with a flavorful hot sauce and/or home made tartar sauce (mayo, chopped dill pickle and a little roasted paprika)Tartar sauce should be made an hour in advance and put in fridge. Any beer or white wine you associate with summer should match. Soda water with lime does, too. Lili and I had Stella Artois. Them Belgians can brew.