Spicy Salmon Cakes

Adapted from natashaskitchen.com. Makes 14 salmon cakes.

INGREDIENTS

Salmon:

• 1 lb fresh salmon filet
• 3 tbsp OLiV Jalapeno Extra Virgin Olive Oil (EVOO)
• 1 tbsp. OLiV Spicy Mango Balsamic Vinegar
• 1 medium yellow onion (1 cup), finely diced
• 1/2 red bell pepper, diced
• 1 cup Panko bread crumbs
• 2 large eggs, lightly beaten
• 3 Tbsp mayonnaise

Spicy Mango Mayo:

• 1/2 cup mayonnaise
• 1 tbsp OLiV Lemon Extra Virgin Olive Oil (EVOO)
• 1 tbsp. OLiV Spicy Mango Balsamic Vinegar
• Salt & Pepper, to taste

DIRECTIONS

1. Preheat Oven to 425˚F. Line rimmed baking sheet with parchment paper. Place salmon in the center, skin-side-down, drizzle with 1 tbsp. of Jalapeno EVOO and season with salt and pepper. Bake uncovered for 10-15 minutes (depending on thickness), or just until cooked through. Remove from oven, cover with foil and rest 10 minutes.
2. Flake salmon with 2 forks discarding skin and any bones then set aside and cool to room temperature.
3. Heat a medium skillet over medium heat with 1 tbsp. of Jalapeno EVOO. Add diced onion and bell pepper and saute until golden and softened (7-9 minutes) then remove from heat.
4. In a large mixing bowl, combined flaked salmon, sautéed pepper and onion, bread crumbs, beaten eggs, mayonnaise, and salt and pepper to taste. Stir to combine. Form into small cakes and mold with your hands into 2" wide cakes.
5. In a clean non-stick pan, heat  1 tbsp. of Jalapeno EVOO and add salmon cakes in a single layer. Saute 3 to 4 min per side or until golden brown and cooked through. If salmon cakes brown too fast, reduce heat. Remove finished cakes to a paper-towel lined plate.
6. Prepare Spicy Mango Mayo, combining mayo, Spicy Mango Balsamic, Lemon EVOO and salt and pepper to taste.
7. Plate your salmon cakes and top with Spicy Mango Mayo.