One of our weekly meals at the Van De Vort household is a delicious wild caught salmon cooked on the Traeger grill. It requires almost zero effort and is healthy and delicious - and the best part is, it makes for excellent leftovers.
One of my favorite ways to "repurpose" leftover salmon, is to make them into salmon cakes! And during this season of love, I decided to shape them into cute little heart shapes and serve with eggs for a Valentines Morning breakfast. S'cute!!
Here's the recipe below which I found via this website. I hope you enjoy!
1 lb cooked salmon (you can use canned salmon but it's not as good IMO)
1 medium onion finely diced
1/2 red bell pepper, diced
3 Tbsp unsalted butter, divided
1 cup Panko bread crumbs
2 large eggs, lightly beaten
3 Tbsp mayo
1 tsp Worcestershire sauce
1/4 cup minced fresh parsley
Heat a medium sized skilled over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat.
In a large mixing bowl, combine cooled flaked salmon, sautéed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Stir to combine then form into 13-14 heart-shaped patties.
Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 minutes per side or until golden brown and cooked through.
If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.
Serve with eggs, avocados, and lots of love!