These salmon cakes were fantastic.  The name comes from the addition of onion, celery and bell peppers, referred to as the “holy trinity” in Cajun/Creole cooking because it’s such a fundamental part of recipes.  I love adding extra veggies, it adds great flavor and texture.  While these totally taste like beach food (from the Old Bay), they’re still fresh tasting from the veggies, and with a little spritz of lemon juice, they’re absolute perfection.  Next time I might try baking them instead of frying (I’d try 375°F for about 30-40 minutes) just because it’s easier (and a little healthier).

Holy Trinity Salmon Cakes

Serves 8 (makes about 16 – 20 patties)

Adapted from Ina Garten

• 1 red onion, diced
• 7 stalks celery, diced
• 2 bell peppers, diced
• 1 1/2 Tbsp capers, drained
• 1/4 cup minced parsley
• 1/4 tsp hot sauce
• 3/4 tsp Worcestershire sauce
• 1 3/4 tsp Old Bay seasoning (or crab boil seasoning)
• 1/2 cup (light) mayonnaise
• 2 1/2 tsp Dijon mustard
• 3 eggs, lightly beaten
• 18 oz (3 6oz cans) boneless, skinless salmon
• 1 1/4 cup unseasoned breadcrumbs (I used Panko)
• olive oil and butter for frying (a couple Tbsp should suffice)

In a large skillet, heat about 2 tsp olive oil over medium-high heat.  Add diced onion and sauté for a minute.  Add the diced celery and bell peppers and sauté for a few minutes, until tender.   Add capers, hot sauce, Worcestershire sauce, and Old Bay and mix well.  Remove from pan and let cool.

In a large bowl, mix together the mayonnaise, mustard, eggs, and salmon.  Gentle fold in the bread crumbs and the cooled vegetables, until well mixed.

Heat olive oil (and butter, if using) over medium high heat, when the pan is hot, add a scoop of the salmon mixture and press down on the top to form a patty.  Cook for about 2-3 minutes on each side, or until cooked through.  Keep patties warm in the oven at 250°F while you cook the rest.  Serve hot with a lemon wedge.