This week, Chef Michel Nischan, Co-Founder of Wholesome Crave and Wholesome Wave, shows Tina Redwine how to make salmon cakes. 

Salmon Cakes  

1/2 cup leftover broccoli 

1/2 cup leftover potatoes 

8 to 12 ounces leftover cooked salmon 

3/4 cup multi-purpose mayo-mustard 

1 cup panko style bread crumbs 

Zest of one lemon 

1/4 cup freshly sliced parsley leaves 

2 tablespoons olive oil 

Cut the leftover vegetables into 1/4” to 1/2” pieces and place in a medium mixing bowl. Flake the salmon into small pieces and add to the mixing bowl with the mustard-mayo. 

Add about 1/4 cup of the panko and mix well. Add the lemon zest and sliced parsley leaves. 

Mix well and check to make sure the mixture holds together and will form a cake-style patty.  

Spread the rest of the panko on a small plate and press the top and bottom of the salmon cakes into the breadcrumbs to coat. 

Heat a non-stick skillet over medium-high heat, add the olive oil and cook the cakes for three to four minutes on each side. 

To serve, thin some mustard-mayo out with a little prosecco or Modena vinegar to sauce consistency.