Salmon or other fish cakes are typically pan fried for a crisp texture, but you may be surprised by this easy poached version. While not as crispy as a traditional salmon cake, this method of cooking leaves you with a super flavorful and tender cake that delicious as an appetizer or as a meal on its own. If you have leftover salmon from a previous dinner, this is the perfect recipe to use it up. If not, you can simply cook a few salmon filets or even used canned with excellent results. Serve the cakes with a vegetable and mashed potatoes if you’re looking for a complete and elegant meal.
1/2 cup butter
1 teaspoon Old Bay seasoning
2 cloves garlic, minced
2 cups white wine
4 cups cooked salmon, flaked with a fork
6 ounces marinated artichoke hearts, drained and chopped
1 cup fresh breadcrumbs
1/2 cup freshly grated Parmesan
1 egg, beaten
Coat the inside of your slow cooker pot with cooking spray, brush with oil, or line with a slow cooker liner.
Add the butter, Old Bay, garlic and white wine to your slow cooker. Cover and cook on low for 4 hours.
After you get the sauce started, place the rest of the ingredients in a large bowl and mix to combine. Form them into 2-inch patties and refrigerate.
Once the sauce has cooked, add the salmon cakes and cover with the sauce.
Cover and cook for another hour. The cakes will be tender when done.
Using a spatula or slotted spoon, carefully remove the cakes from the Crock Pot.
Strain the remaining sauce and put in a saucepan. Bring to a boil and cook for 10 to 15 minutes, until it has reduced by about half and become a glaze.
Drizzle the cakes with the sauce and serve the remaining sauce on the side.
