Salmon cakes topped with spicy shrimp scampi

This is one of those Saturday nights we talked about hitting the town for tapas and wine but I will be starting the party off at home tonight.  I decided to make one of our favorite and easy to make appetizers, salmon cakes and spicy shrimp scampi. I love this dish because you can make it with or without eggs, and I do use panko crumbs but I have made it with oats, which you can absolutely sub for the panko. Now if you do make it without eggs, it is tricky ofcourse because the binding part of it is compromised.  I have tried it with a healthy mayonnaise instead, or just eggs for those that do not want any breading, it is delicious but very fragile, so you have to be very gentle when flipping them over and serving them.  Honestly though, it works and it is yummy.  Lately I have discovered pork rinds for use in the place of breading and it is amazing how crisp it comes out and flavorful.

This recipe is for a dozen small cakes.  What you want to do first is turn the oven on to 400. In a plate add some panko crumbs. In a big bowl put some cooked salmon or I sometimes buy the cans of skinless boneless salmon for a quick meal.  Add one egg per can, dice up some onions, tomatoes, some garlic and cilantro, but make sure it is diced very small.  Add some salt, pepper, red chili flakes, a half of a teaspoon of worcestershire sauce, a squeeze of a half of a lime, two tablespoons of olive oil and combine it all.  Make balls the size of a lime and then squash like a pancake and put it in the panko, cover both sides and then put on an oiled sheet pan.  In the pictures you will get an idea.  Put these in the oven for 30 minutes and then flip and put in for another 30.

In a pan, add some olive oil, on medium heat, wait until it is hot and add the shrimp.  Cook on each side about 2 minutes until browned and add a tablespoon of sriracha or more if you want it spicier, a squeeze of a half of a lime, salt, pepper, and garlic.  This sauce is to pour over the cakes when done so do not let it dry out.  Shrimp cook so fast, you do not want to overcook it.

So easy, fun, even for a dinner party, your guests will love it! If you are not a seafood person, you can make these with chicken, or turkey.  Substitutions are sometimes possible and this is one of them.  I'll tell you as a sandwich this filling is awesome too.  I make my own almond bread and this is super yummy in between slices with cheese or without.

I always like to add at the end of my recipes the nutritional value of them.  As you can see I use lots of healthy fats.  Olive oil, and the natural fats from the wild salmon and shrimp are all amazing for you.  The garlic, veggies and baking aspect of the recipe are all the very best options! Until the next time my friends, have a safe and fun weekend from our home to yours!