Croquettes are cute and elegant for your starter course. They’re also wonderfully
light and refreshing. The tropical salsa is a combination of fresh pineapple, mango, red
onion, jalapeno, cilantro, and lime juice—the perfect complement to the richness of the
salmon. The balance of sweet and savory flavors instantly pleases the palate. This is a
starter with zing!
Salmon Cakes with Tropical Fruit Salsa
Servings
8 Servings
Ingredients
- 1 2-pound side of salmon, skin on
- 1/2 cup red onion diced
- 2 tablespoon matzo meal
- 2 large eggs lightly beaten
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 4 tablespoon olive oil
- 1 cup diced pineapple
- 1/2 cup diced mango
- 1/2 cup diced red onion
- 2 tablespoon chopped cilantro
- 1/2 jalapeno seeded and finely chopped
- Juice of 1 lime
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 350 F and line a large sheet pan with baking paper. Bake salmon skin side down for 25 to 30 minutes or until cooked through. Let cool completely.
- Once salmon is cooled, gently flake away from the skin and break into large chunks. Place in a large bowl and combine with eggs, red onion, matzo meal, salt and pepper. Stir to mix well, adding more matzo meal if needed to form patties. Scoop about 1/3 cup at a time into your hands and form into a round patty. Place on a sheet pan and repeat with remaining mixture. Refrigerate for 30 minutes.
- Meanwhile, in a medium bowl combine pineapple, mango, red onion, cilantro, jalapeno, lime juice and salt. Mix well and set aside.
- Heat olive oil in a large skillet over medium high heat. Fry cakes for about 5 to 8 minutes per side or until golden brown and crisp. Drain on a paper towel lined plate.
- To serve, top each cake with a few tablespoons of salsa.
You are SO welcome (glad you like it!)– you have a great weekend too!
Awesome tweaks thanks SO SO SO much for sharing!!!
Thank you for the nice recipe and have a great weekend!
I bake not fry the cakes and serve cold. I bake them for 30 to 45 minutes at 350 degrees, turning once to even browning. I also use a silicon baking pan illuminating the need to grease or treat pan. These are a family. Favorite.
HI- could you use can salmon instead??
yes for sure!
Sorry about that – 1 (2-pound) side of salmon, skin on. Recipe has been updated.
Can you please clarify as to how much salmon is used in this recipe?