foodesign: my mom-in-law's salmon cakes

Sometime last week, I was delighted to receive an email from my mom-in-law with a recipe for these salmon cakes. Finally got a chance to try to make them today. I've made salmon cakes before but this recipe looks more promising with the addition of finely chopped vegetables in the mixture. I have no doubt the vegetables will make the salmon cakes moist but they also added more flavor and a nice texture to the cakes. Thanks to my mom-in-law for sharing this delicious recipe which made our Friday al fresco meal very enjoyable!

Instead of canned salmon....
I tried using Bumblebee brand in foil packets which turned out pretty good. They were convenient to use with no bones and skin to remove and no draining necessary. Combine 1 egg, a little mayo (which I substituted for the milk), about 1/3 cup breadcrumbs or more and 2 packets of flaked salmon in a medium bowl. Season with a pinch of salt and pepper. In a small skillet set over medium heat, add a little amount of olive oil then sautee together 1 clove finely minced garlic, about 1/4 to 1/3 cup finely chopped onion, celery, zucchini and yellow squash until cooked through. Transfer the cooked vegetables to a small bowl to cool then add it to the salmon mixture. Mix with a fork then shape into patties. I generously dredged the salmon patties with a combination of panko and plain breadcrumbs. Arrange them on a tray or platter. Cover with plastic wrap then refrigerate for a few hours to bind and set. I find it much easier to pan fry salmon patties when they're cold as they're less likely to crumble. Pan fry in a skillet until golden brown. Serve with a remoulade sauce and lemon slices. I made my own remoulade using a little mayo and sour cream whisked with a little juice from dill pickles, minced parsley, a little dijon mustard then season with salt, ground black and cayenne pepper.