Salmon and Shrimp Cakes

"This is a tasty and different salmon dish that you will definitely enjoy!!"












Ingredients

• 1 teaspoon vegetable oil
• 2 tablespoons finely chopped red onion
• 1 tablespoon finely chopped green bell pepper
• 2 tablespoons mayonnaise
• 2 tablespoons Dijon mustard
• 3 tablespoons Worcestershire sauce
  
  • 2 teaspoons seafood seasoning 
  • 4 tablespoons butter, divided
  • 1 pound salmon fillets, chopped
  • 10 large shrimp - peeled, deveined, and cut into thirds
  • 1 cup panko bread crumbs
  • 1 1/2 teaspoons garlic salt
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    Directions
    
    
    • Prep
      20 m
    • Cook
      20 m
    • Ready In
      40 m
      
      
    1. Preheat the oven broiler. Line a baking sheet with parchment paper.
    2. Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in red onion and green bell pepper. Cook and stir until tender, 5 to 8 minutes. Transfer to a bowl, and mix with mayonnaise, Dijon mustard, Worcestershire sauce, and seafood seasoning.
    3. Melt 1 tablespoon butter in a skillet over medium heat. Place salmon and shrimp in the skillet, and cook until slightly opaque and coated with butter, about 2 minutes. Transfer to a large bowl.
    4. Place panko bread crumbs and 3 tablespoons butter in a microwave-safe bowl. Cook on High until butter is melted, about 20 seconds. Mix crumbs and butter, and season with garlic salt.
    5. Add the mayonnaise mixture 1 tablespoon at a time to moisten the salmon and shrimp mixture. Mix breadcrumb mixture, 1 tablespoon at a time, into the bowl with the salmon and shrimp mixture, just until the ingredients are easily formed into cakes. Form 6 4-inch cakes, and place on the prepared baking sheet.
       
       
       Broil salmon and shrimp cakes in the preheated oven until golden brown, 7 to 10 minutes, turning once.
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