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Dorothy Dean presents: Southwest Salmon Cakes with Zesty Remoulade

These salmon cakes can be served hot or cold. Use them to top a salad or pasta, as an appetizer, a burger or a gyro. (Audrey Alfaro / For The Spokesman-Review)
These salmon cakes can be served hot or cold. Use them to top a salad or pasta, as an appetizer, a burger or a gyro. (Audrey Alfaro / For The Spokesman-Review)
By Audrey Alfaro For The Spokesman-Review

The new year has got me doing all sorts of cleaning. From my overstuffed closet to my beer-loving body, no corner, drawer or liver is safe from my wrath.

My husband always gives my daughter a fair warning that “mom’s on one” when this frenzy strikes. Usually, she rushes to her toy bins to see what stuffed animals and dolls she can save.

Upon moving on to my chest freezer, I find there’s always a surplus of salmon from our annual fishing trips to Alaska.

While I set some aside for my husband to smoke (he makes killer smoked salmon), I thaw a few to make one of my favorite eats: salmon cakes.

I love these salmon cakes, not only because they’re so tasty, but for how versatile they are.

They can be served as an appetizer, on a salad, as a burger, over pasta or gyro-style. Hot or cold, they’re tender, flaky and delicious.

Packed with robust spices, onions, peppers and corn, these salmon cakes offer just the right amount of flavor, texture and heat. And the zesty remoulade complements them furthermore by adding creaminess and acidity.

While these salmon cakes definitely scream Southwest, they don’t scream fishy. I swear, they’ll have fish haters in your life running to the river to catch their own.

Southwest Salmon Cakes with Zesty Remoulade

1 pound salmon, cooked and flaked

Salt, to taste

Pepper, to taste

2 tablespoons butter

1/2 medium onion, finely diced

1/2 red bell pepper seeded and diced

1/4 cup cilantro, chopped

1/4 cup whole kernel sweet corn, drained

1 tablespoon lemon juice

1 tablespoon taco seasoning

1 teaspoon cumin

1/2 teaspoon chili powder

2 eggs, lightly beaten

3 tablespoons mayonnaise

1/2 cup panko bread crumbs

Oil, for cooking

Place flaked, cooked salmon in large bowl, (double checking for bones) and season to taste with salt and pepper.

Melt butter in a skillet over medium-high heat. Add in onions and bell peppers and sauté until softened, then pour them into the bowl of salmon.

Add in the cilantro, corn, lemon juice, taco seasoning, cumin and chili powder. Stir to combine and season with salt and pepper to taste.

Now stir in the eggs, mayonnaise and panko until combined.

Form into patties (about a heaping tablespoonful each).

Heat 2 tablespoons of oil in skillet over medium heat. Working in batches, add salmon cakes and cook 3 to 4 min per side, or until golden brown. Remove and serve with lemon wedges and zesty remoulade.

Zesty Remoulade

1 cup mayonnaise

1/2 cup sour cream

1 tablespoon paprika

2 teaspoons taco seasoning

1/2 teaspoon garlic powder

1/2 teaspoon cumin

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1 tablespoon lemon juice

1-2 teaspoons hot sauce

2 tablespoons cilantro, chopped

Mix all the ingredients together in a medium bowl. Refrigerate until serving and so flavors can meld.

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