Gone Fishin Friday - Salmon Cakes

Today is the 20th Anniversary of my mother Ruth M. Dunwell's passing.  I have many memories of her making Salmon Cakes for dinner.  I loved to have a salad with Italian Dressing  served right on the same plate as I enjoy the taste of the dressing running into the Salmon Cake. 


Salmon Cakes:

• 1 small onion, finely chopped
•  3 teaspoons extra-virgin olive oil, divided
• 1 stalk celery, finely diced
• 2 tablespoons chopped fresh parsley
• 15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
• 1 large egg, lightly beaten
• 1/2 teas. soul seasoning (Sold at Dollar General)
• 1 3/4 cups breadcrumbs
• 1/2 teaspoon freshly ground pepper

Preparation

1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs, soul seasoning, and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes