⦁ 200g fresh salmon or 2 tins of Salmon
⦁ B-WELL Extra Virgin Olive oil
⦁ Kosher salt and freshly ground black pepper
⦁ 4 tablespoons butter / coconut oil
⦁ 1 small Red onion, small-diced (¾ cup)
⦁ 4 stalks Celery, small-diced (1 ½ cups)
⦁ ½ cup small-diced red bell pepper (1 small pepper)
⦁ ½ cup small-diced yellow bell pepper (1 small pepper)
⦁ ¼ cup minced fresh flat-leaf parsley
⦁ ½ lemon, for the zest
⦁ ¼ teaspoon hot sauce (recommended: Tabasco)
⦁ ½ teaspoon Worcestershire sauce
⦁ ½ tsp red chilli flakes
⦁ ½ tsp dried coriander
⦁ 3 slices stale bread, crusts removed or prep-packed bread crumbs
⦁ ½ cup B-WELL Thick & Creamy Mayonnaise
⦁ 2 tsp Dijon Mustard
⦁ 2 eggs, lightly beaten
⦁ 1 cup B-WELL Original Tangy Mayonnaise
⦁ 60ml Chutney or sweet chili sauce
⦁ ¼ Lemon, for zest
⦁ ½ tsp Turmeric
⦁ Black pepper, to taste
1. Preheat the oven to 180˚C.
2.Place the salmon on a sheet pan, skin side down. Brush with B-WELL Olive Oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminium foil. Allow to rest for 10 minutes and refrigerate until cold.
3.Meanwhile, place 2 tablespoons of the butter, 2 tablespoons B-WELL Olive Oil, the chopped onion, celery, red and yellow bell peppers, parsley, lemon zest, hot sauce, Worcestershire sauce, spices, ½ tsp salt, and ½ tsp pepper in a large sauté pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Allow to cool to room temperature.
4.Break the bread slices in pieces and process the bread in a food processor or blended. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
5.Flake the chilled salmon into a large bowl. Add the bread crumbs, B-WELL thick n creamy mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes.
6.Shape into 10 cakes or as you prefer
7.Heat the remaining 2 tablespoons butter and 2 tablespoons B-WELL olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned.
8.Drain on paper towels and serve them hot!
Mix all the ingredients together, serve with the fish cakes.
Both turmeric and black pepper have key active ingredients that contribute to their anti-inflammatory, antioxidant and disease-fighting qualities. Piperine in black pepper with the curcumin in turmeric