Fresh Salmon Cakes
Created by Brooklyn Firefighter Keith Young

Fresh Salmon Cakes
When it comes to dinner at Ladder 156 in Brooklyn, presentation is nothing. This is guy dining. Still, firefighter Keith Young, a culinary school graduate and the company's self-appointed cook, tries to do it up right, laying off canned foods in favor of fresh ingredients.

Ingredients:
Serves 4

  • 1 pound skinless salmon fillet , cut into 1/2-inch chunks
  • 3/4 cup crumbled Ritz crackers
  • 1/4 cup heavy cream
  • 1/4 cup finely chopped red onion
  • 1 tablespoon minced fresh dill
  • 1 tablespoon Dijon mustard
  • 1 large egg
  • 1 clove garlic , minced
  • 1/2 teaspoon Tabasco sauce
  • 1/4 teaspoon salt
  • 1/2 cup flour
  • 2 tablespoons extra-virgin olive oil
  • Lemon wedges, for garnish
Preheat the oven to 350°. Combine the salmon, cracker crumbs, cream, onion, dill, mustard, egg, garlic, Tabasco sauce and salt in a medium bowl. Gently form into 4 patties, using 1/2 cup of the salmon mixture for each. Spread the flour on a plate and lightly coat each patty, shaking off excess.

Heat the oil in a 12-inch nonstick skillet over medium heat, until hot but not smoking. Add the salmon patties and cook, turning once, 10 minutes, or until golden brown.

Transfer the patties to a baking sheet and bake 10 minutes. Garnish with lemon wedges. Serve on a bun with lettuce or tomato slices, if desired.