Barefoot Contessa's Salmon Cakes

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Serve with ina garten's mango chutney; it's delicious! I didn't allow for chill time of over 60 minutes. These are great as appetizers or the entree or we had them for a nice lunch.

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Steps

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Place 2 tablespoons of butter , 2 tablespoons of oil , the onion , celery , red and yellow bell peppers , parsley , capers , tabasco sauce , worcestershire sauce , old bay seasoning , salt , and peppers in a large saute pan over medium-low heat and cook until the vegetables are soft , approximately 15 to 20 minutes.

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Cool to room temperature.

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Flake the salmon into a large bowl , add the bread crumbs , mayonnaise , mustard , and eggs and toss lightly.

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Add the cooked mixture and mix well.

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Cover and chill in the refrigerator for 30 minutes.

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Shape into salmon cakes , 2 1 / 2 to 3 ounces each.

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Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan over medium heat.

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Add the salmon cakes and fry for 3 to 4 minutes on each side , until browned.

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Drain on paper towels.

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Keep them warm in a 250 degree f oven and serve hot.

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To cook salmon:.

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Brush with olive oil , sprinkle with salt and pepper , and roast in a 350f oven for 15 to 20 minutes , until just cooked',.

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Ingredients

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unsalted butter, olive oil, red onion, celery, red bell pepper, yellow bell pepper, fresh flat-leaf parsley, capers, tabasco sauce, worcestershire sauce, old bay seasoning, kosher salt, fresh ground black pepper, crushed red pepper flakes, cooked salmon, panko breadcrumbs, mayonnaise, dijon mustard, extra-large eggs