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A whole side of salmon was on sale and with school back in full swing, I needed a healthy portable lunch. I love seafood in cake form. I have posted tuna and salmon cakes before. Here is another rendition of it!
To start, you will need a whole bunch of tarragon, chives and parsley chopped up. When I say a bunch, I mean the entire bunch that comes in the package at the store ! Add the zest of two lemons to it. This a fresh herb mixture and I only used half of it in the cakes and saved the rest for meatballs and salad dressings.
Next, roast the side of salmon, low and slow. 300F for about 40mins. I simply seasoned the fish with salt and pepper. I used two sides of salmons, because I wanted to make extra cakes for freezing.
Flake the fish and add to a bowl.
Add half the herb mixture or less depending on how much you like fresh herbs. Then add two eggs, 1/4 cup of panko bread crumbs and 3Tbsp of plain greek yogurt.
Mix thoroughly and form into cakes.
At this point, you could freeze them on a cookie sheet till firm and store in a ziptop bag for upto a month. Simply thaw in the fridge prior to frying.
However, before you freeze them, I encourage frying up one piece and tasting this delicious creation. Happy school lunching !
