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1
Place 2 tablespoons of butter, 2 tablespoons of oil, the onion, celery, red and yellow bell peppers, parsley, capers, Tabasco sauce, Worcestershire sauce, Old Bay Seasoning, salt, and peppers in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes.
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2
Cool to room temperature; flake the salmon into a large bowl, add the bread crumbs, mayonnaise, mustard, and eggs and toss lightly.
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3
Add the cooked mixture and mix well.
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4
Cover and chill in the refrigerator for 30 minutes.
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5
Shape into salmon cakes, 2 1/2 to 3 ounces each.
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6
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan over medium heat.
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7
Add the salmon cakes and fry for 3 to 4 minutes on each side, until browned.
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8
Drain on paper towels; keep them warm in a 250 degree F oven and serve hot.
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9
TO COOK SALMON:
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10
Brush with olive oil, sprinkle with salt and pepper, and roast in a 350u00b0F oven for 15 to 20 minutes, until just cooked.
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11
Cover tightly with aluminum foil, allow to rest for 10 minutes, then chill completely.
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12
Flake with your hands.
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13
*Salmon cakes can be shaped and stored overnight in the fridge on baking sheets wrapped in plastic; fry just before serving.
