Chef Shannon Nowowiecki from the Corner Kitchen in St. Clair Shores shows us how to make Salmon Fish Cakes.
SALMON FISH CAKES
1 1/2lb Salmon, small to medium dice
1lb Cod, small to medium dice
12oz Shrimp, blended smooth in food processor
1C Panko Bread Crumbs
1/3C Pimientos (diced bell peppers can be substituted)
2/3C Corn, sauteed
2 Lemons, Zest and juice of each
Italian Parsley, 1T chopped
Chives, 1T small dice
Dice salmon and cod and combine in a large bowl. Take shrimp and place in food processor and pulse until shrimp is smooth (almost pastelike). Add shrimp to the bowl along with eggs, pimientos, corn and mayonnaise. Mix everything together with your hands or a rubber spatula. Fold in panko. Zest lemons over bowl and add juice. Mix everything together. Form 4oz patties on cookie sheet lined with parchment paper. Place patties in refrigerator a half hour to hour before you cook them. Patties can be seared and finished in the oven.