Salmon Cakes with Fiery Bell Pepper Salsa
Sweet red pepper(s)
1 large, finely diced, divided
1 small, finely diced
¾ small, seeded and minced (don’t touch seeds with bare hands)
1 tbsp(s), or red balsamic vinegar
2 medium, trimmed and minced, divided
1 tbsp(s), fresh, minced
14½ oz, drained
1 medium, minced
1 large, beaten
Fat free mayonnaise
¼ tsp(s), or ancho chili powder
Olive oil cooking spray
1 cup(s), finely chopped
- To make salsa, combine 1 cup of diced red pepper, yellow pepper, jalapeno, vinegar, 1/8 tsp of salt, 1/8 tsp of pepper, 1 minced scallion and cilantro in a medium bowl; set aside to allow flavours to blend.
- Place salmon in large mixing bowl and mash with back of a spoon. (It is not necessary to pick out the bones.) Stir in remaining scallion, remaining red pepper, celery, shallot, egg, mayonnaise, cayenne pepper, remaining 1/4 tsp of black pepper and remaining 1/8 tsp of salt; mix well.
- Coat a large skillet with cooking spray; heat skillet over medium heat.
- Loosely pack a 1/4-cup measuring cup with salmon mixture; turn measuring cup ingredients out onto skillet and press down on salmon cake with a spatula until it is about 3/4-inch thick; repeat to make 8 salmon cakes total. Cook salmon cakes for 3 minutes on first side; gently turn over and cook until golden on second side, about 2 to 3 minutes more. (Be careful not to crowd salmon cakes; cook in 2 batches if necessary.) Yields 2 salmon cakes and about 1/2 cup of salsa per serving.