1 Review of Barefoot Contessa's Salmon Cakes

From: pennyrule

On Aug 20, 2008

I have made these and they are exceptional! I used a single 14oz can of red salmon, which weighed after draining and some skin picking about 9 oz. I should have left it, as it is very nutritious along with the softened bones which are high in calcium...Next time I will. Let's face it, if I had fresh salmon to cook, I'd be serving it in whole form. And we never have enough left over salmon that doesn't get gobbled up the very next day. So this is definitely a canned salmon recipe, as it is ready in the pantry and you're going to mush it up anyway. Didn't have the capers, or the worcestershire, or the parsley. I never have parsley! Damn stuff wilts too fast for me, even in water. For the worcestershire, I substituted almost 1/2 tsp soysauce with a dash of Golden Boy asian fish sauce. The amount is so little, I think I could have left it out completely. I also just used one whole yellow pepper instead of half of two colors. Oh, the delicious onion and bell pepper flavor! So good. It's a bit spicy, but not hot (at least using Frank's Hot sauce). Now that I've tried these, I don't see myself ever making salmon cakes without sauted bell peppers. They are just too good together.