2017-2-25 Salmon Cakes (Time to make raw filet in pot, 30 min. Total prep to eat = 1 hr. 30 min.) (yield 15-18 cakes)

.
Ingredients:
=========
2 lbs fresh salmon
3 tbsp parsley
1 tbsp dried minced onion (else 1 onion or so if making immediately)
2 tbsp Old Bay
1 tsp salt (I forgot to add the salt!)
1/8 tsp black pepper
1 tbsp garlic powder
2 eggs beaten
3 tbsp Worcestershire sauce
1 tbsp spicy brown mustard
2 tbsp lemon juice
1 cup Hellman's real mayonnaise
-----------
1 cup plain bread crumbs
oil and/or butter for frying

Directions:
==========
Pot on sautee, add steaner tray and 2 cups water. Cut the 2 lb salmon filet into 5 steaks and place on tray.

valve on seal, manual, high, 2-3 min., quick release

While salmon is cooking gather seasonings. Add all wet ingredients in a bowl EXCEPT oil and/or butter. Stir to mix. Add all dry ingredients into wet ingredients EXCEPT breadcrumbs. Stir to mix.

When salmon is finished remove from pot with spatula, place on plate, cover and refrigerate overnight (or let cool naturally). Cover bowl containing mixed ingredients and refrigerate. Alternatively, wait until ready to fry salmon patties and then get ingredients together.

Use a largish bowl. Flake salmon, add to bowl. Pour over it the bowl with the chilled wet ingredients, stir to mix. Add breadcrumbs stir to mix. Form into hamburger sized patties and place on baking sheet.

Broil: I started with 8 minutes (see notes). I lined a glass and an aluminum pan with foil, spritzed with Pam. The recipe made 6 reasonable sized patties and 5 huge patties. It was difficult to work with the finger so I finished with large patties.

Notes:
=====

Time to prep and cook 2lb. salmon filet t because of finger troubles it would take too long) so broiled. Didn't know for how long so started with 8 min. Kept checking every couple of min. Was wondering what was taking so long. Realized that I didn't have them in highest slot. Moved up to highest slot and left in another 2-3 min. They still weren't browning. They were in for 20 min. total so decided to take out. No browning on top but bottom had a wonderful dark crust. I know, I haven't a clue. It's a gas oven. Either I don't know how to use it or there's something wrong with it.

I divided one of the large patties into quarters to taste. One quarter as is = good. 2nd quarter sprinkled with the forgotten salt = yummy. By this time thought I'd like to try with dill sauce, too lazy to make; topped one remaining quarter with thousand island dressing = ugh; last quarter I thought was ranch dressing, as I was pouring it I saw it was blue cheese = worse then ugh.

I used dried minced because I didn't want extra step of sauteeing onion (finger), and knew that the dried onion was going to be sitting in wet ingredients all night.

Not exactly sure of the time under pressure for the filet (2-3) min. Would make a whole filet again but add seasonings to salmon.