Friday Food: Salmon Cakes with Roasted Red Pepper Relish

 Salmon Cakes with Red Pepper Relish*

3/4 cup Roasted red peppers, drained and finely chopped
2 Tablespoons chopped flat-leaf parsley
2 teaspoons grated lemon zest, divided
1 Tablespoon lemon juice
3 teaspoons olive oil, divided
1 clove garlic, minced

3 cans (6oz each) skinless boneless salmon, drained and crumbled
1/4 cup plain dried bread crumbs
1/4 cup finely chopped scallions, including green tops
1 egg white
1/4 teaspoon black pepper

To make Red Pepper Relish, stir together bell peppers, parsley, 1 teaspoon lemon zest, lemon juice, 1 teaspoon olive oil and garlic in small bowl; set aside.

Combine slamon, bread crumbs, scallinons, egg white, pepper, remaining 1 teaspoon lemon zest in medium bowl and stir gently to mix. Divide into 8 equal portions (about 1/3 cup each); shape into cakes, (2 1/2 inches in diameter) pressing to maintain shape.

Heat 1 teaspoon remaining oil in large nonstick skillet over medium-high heat. Add cakes and cook 3-4 minutes on each side or until well browned. Repeat with remaining 1 teaspoon oil and remaining cakes. Serve with Red Pepper Relish.


*NOTE

Before you scoff at the salmon and think it's a little too snooty or expensive for you, this recipe rocks with plain old canned tuna as well. I've made it without the lemon zest and with just the lemon juice and it turned out fine. I've also made it with gluten free breadcrumbs and it was also yummy. I got gluten free breadcrumbs from Kinnikinnick foods and they are fantastic. So basically this recipe is high on the 'tweakable' factor. It stands up to lots of small changes. Next week I'll give you the other recipe I use to use up the rest of my bottle of roasted red peppers. Also very yummy.