One dinner staple at our house in the summer is grilled salmon. It’s fast, easy and my kids love it. I buy several packages of the large salmon filets (large/whole fish fillets) from Costco and grill at least two at a time so there are always leftovers. This is how I re-do the leftovers!
My method for baking these dinner cakes calls for broiling them for a few minutes at the end. You want to be careful to watch them (or even leave the oven open a crack) carefully during this time so they do not burn. Or, you can always skip this step if it’s a weeknight or you are busy and not able to stand outside the oven for at least a few minutes. Instead of baking and finishing under the broiler, you can also saute them in a little oil and butter in a heavy pan on your cooktop. I prefer broiling because it cuts down on calories but is still super yummy.
- 4 leftover grilled/cooked salmon filets (about 1 lb)
- 1/2 cup plain bread crumbs
- 1/4 cup mayonnaise
- 1 tablespoon dijon mustard (I like Grey Poupon)
- 1/8 cup red bell pepper, diced
- 1/8 cup onion, diced
- 1 teaspoon salt
- 1 teaspoon seafood seasoning (such as Old Bay) plus more for sprinkling
- Fresh ground pepper (to taste)
- 1 teaspoon olive oil (for sautéing peppers and onions)
- 1/2 cup plain Greek yogurt
- 1 teaspoon lemon juice
- 1 teaspoon capers
- 1/2 teaspoon garlic, minced
- salt and pepper to taste
Sauté the diced peppers and onions in olive oil over medium-high heat for 5-10 minutes or until the onions are translucent and the peppers are soft. Set aside to cool. Mix together the rest of the ingredients and add the onions and peppers, gently mixing until all ingredients are incorporated. Form into 6-8 patties and lay them flat on a nonstick rimmed baking sheet sprayed with nonstick spray. Sprinkle each cake with additional seasoning (Old Bay, etc.) and bake at 375 for 12 minutes. When the 12 minutes is up, turn the oven to broil and move the pan to the top of the oven and let broil for 2-3 more minutes, allowing the tops to brown a little. Serve with yogurt sauce for dipping or dollop a spoonful over the top.