In Michigan, you are never more than 6 miles from any river or 85 miles from one of the Great Lakes. Fishing provides Michiganders with a leisurely and local opportunity, as well as a nutritious dinner option! For instance, salmon can be found in each of the Great Lakes and many of the rivers and streams feeding into them. Eating salmon is good not only for your head but also your heart. It’s packed full of heart-healthy omega-3 fatty acids and is low in calories and saturated fat. Not only is it good for you, salmon has a rich and delicious flavor, as well as texture, that provides a fresh taste to any menu. Check out this week’s recipe below for some tasty Great Lakes fish cakes, and I recommend making them with some yummy salmon, enjoy!
Great Lakes Fish Cakes
Yields: 32-48 small cakes
2 Pounds precooked crumbled salmon, steelhead, walleye or other fish fillets.
1 Pound crab meat (optional)
1 Cup mayo
½ Cup Dijon mustard
2 Large eggs
1 TBSP 7 pepper blend
1 TBSP Tabasco sauce
2 TBSP Worcestershire Sauce
3-4 TBSP. dried parsley
1 TBSP salt
1 TBSP lemon juice
2 TBSP Old Bay seasoning
1 Cup Panko breadcrumbs
¾ Cup olive oil
1-2 TBSP butter
(Seasonings can be adjusted for taste)
- Mix all ingredients except the first two and last two into a large mixing bowl. Then stir in breadcrumbs. Once combined, use a spatula to add fish and crabmeat. Incorporate well. It is important to keep everything cold while mixing. Once mixed form into a ball in the bottom of the bowl and cover tightly with plastic wrap, securing the plastic close to the mixture to prevent oxidation. Refrigerate overnight.
- Form ¾ inch thick patties that fit in your palm and place on a greased baking sheet. Cover with plastic again when patties are all formed.
- In a medium sauté pan heat butter and olive oil over medium heat. Once butter has melted, cook patties in batches of 5-6, spacing them evenly on the pan. Do not move around the pan as they cook as patties may fall apart. Let cook 3-5 minutes until they come easily off the pan. Flip over gently and cook other side.
- Once all sides are crispy brown, remove to a serving plate and dip in favorite sauce
Check back every Wednesday for a new Wild Game Dish recipe, proudly used by MUCC’s Gourmet Gone Wild program! If you’re looking for more wild game and fish recipes check out the MUCC online store and purchase a copy of Wild Gourmet!