Amazing salmon scraps from the wet market have been turned into savory and scrumptious cakes; the procedure is not as complicated as you think. Let’s get started but first remember that these scraps came from whole salmon that the fishmonger trimmed off to sell you five to six dollar/lb.salmon steaks. Don’t ignore the scrappy salmon, that’s what you’ll need, otherwise you’ll have to open canned salmon which are too dry and very salty.
Bag of salmon scraps (washed/rinsed and drained in a colander)
1 red bell pepper (chopped finely)
1 piece of Jalapeño pepper( seeded and chopped finely)
zest of 1 lemon and juice squeezed
1 and 1/2 Tbsp, Old Bay Seasoning
2 cups of Seasoned Bread Crumbs
4 stalks of scallions (cut thinly including the white parts)
2 tsp. Dijon mustard
2 beaten eggs
1. Boil the drained salmon scraps in enough water to cover with a piece of ginger, few pieces of crushed garlic and quartered shallots in few minutes until the salmon is cooked through.
2. Once cooled down, pick the bones and put the good boneless salmon pieces in a colander until you finished picking most the bones and you have a good amount of salmon free of huge and small bones.
3. In a huge container, mix in all the ingredients, cover and place in the refrigerator.
4. The following day or after couple of hours, form them into round patties and fry in moderate amount of olive oil, flipping on both sides, yet turn the fire on moderate heat until you brown both sides (make sure you have a pair of good flippers because you don’t want to break the cake patties into ugly crumbs). Drain on paper towels and warm in an oven to squeeze the oil without breaking the nice round patties when ready to serve.
This is a very cheap way of getting a serving of omega 3’s without breaking the bank. I won’t tell your guest when you serve it to them. Serve with mixed salad and crusty bread and you may add ketchup on top of the salmon cakes.
As always, enjoy.