Got all my ingredients gathered to make Salmon Cakes. I found a wonderful recipe by Ina Garten which from the ingredients alone sounded like a stellar recipe to try. I’ll include the recipe link at the bottom.
Veggies being sautéed here to be added later to the freshly roasted and flaked salmon.
I happened to use GF jalapeño cheddar bread I had leftover as my breadcrumbs which I crumbled and toasted up. That alone will add another element of flavor than just plain breadcrumbs.
Here are all the ingredients mixed together and chilled, to be scooped and patted out individually and pan fried. I doubled the recipe to freeze extra salmon cakes on a cookie sheet lined with parchment paper, to be wrapped and frozen for later meals. Grocery stores sell them frozen, why not? With all this prep work, it is worth doing so. Doesn’t that look yum already?
Here’s the recipe to try. Ina Garten never disappoints. Let me know how they turn out for you. Pics of these delicious salmon cakes coming up soon in another post. Later!