* 1 Loaf of Ciabatta Bread
* 2 14-15oz Can of Salmon
* 3 eggs
* 1/4 Italian Bread Crumb
* A pinch of Kick’n chiicken seasoning
* 2 tbsp shallot pepper
* 1/2 tsp cumin
* 1 1/2 tbsp of parsley flakes
* 1 tbsp garlic powder
* 1 tbsp onion powder
* 1 tsp of old bay seasoning
* 1 cup Pict sweet Seasoning Blend
* My Sundried Tomato Pesto Mayo “recipe included”
* EVOO- Extra Virgin Olive Oil
Heat the oven to 350, to toast the bread later.
Open the cans and remove the bones, and any skin from the salmon. Place the fish in a large bowl and add the eggs, bread crumbs, kick’n chicken seasoning, the shallot pepper, and the cumin. combine until all is incorporated.
Now add the parsley, garlic powder, onion powder, old bay and the seasoning blend. Combine everything together, cover you hands with flour “to prevent the fish from sticking” and and make your patties.
In a large skillet add the EVOO “just enough to fry the patties but not too much that you cover them” over medium high heat.
When the oil is heated add your patties, let them cook until golden brown and then turn over and let them cook on the other side.
While your cakes are cooking cut your ciabatta bread into equal parts, ”Bun Like”, split them in half and toast in the oven.
Make your Pesto and Mayo.
Sundried Tomato Pesto-
6-7 sundried tomatoes
1 tbsp of each:
Combine everything but the EVOO in a food processor and mix as you drizzle in the EVOO “not too much, you want it to be paste like”. Set aside
Make alot of this it’s good on alot of things.
2 tbsp of the pesto
1 tsp Horseradish
1 tsp yellow mustard
pinch of salt & pepper
Stir all the ingredients together, and spread on your ciabatta bread, add a salmon cake and enjoy!