Very crispy salmon cake Mmm Mmm Good!!

Ingredients

1. 2 medium salmon filets, 2 1/2 pounds
2. 1/2 red bell pepper, finely chopped
3. 1/2 white onion, finely chopped
4. 1/2 red onion, finely chopped
5. 1 clove garlic, minced
6. 1 tbsp of hot paprika
7. 1 egg
8. 2 cup bread crumbs or panko
9. Salt and pepper
10. 4 sprigs of flat leaf parsley, finely minced
11. 1/3 cup olive oil.

Directions

• In a medium skillet, heat 1 tbsp of olive oil on medium-low. 
• Add garlic, red and white onion, bell peppers, and 1/2 tbsp of salt and 1/4 tsp of pepper, cook until softened, about 4-5 minutes. 
• Add flat leaf parsley, then turn off heat. Transfer mixture into a medium-large bowl. 
• Set aside to completely cool by leaving 10 minutes at room temperature, then transfer to refrigerator for 15-20 minutes.
• While vegetable mixture is cooling, prepare raw salmon.  
• While keeping the skin in tact, cut the meat of the fish horizontally, then vertically.  Then slowly cut skin from meat.  Fish should look like small pea-sized cubes.
• Once vegetables have fully cooled, add raw salmon, eggs, paprika, 1 cup of bread crumbs/ panko.  
• Make sure everything is well combined.  
• Makes cakes by shaping a handful of salmon mixture into 3/4 to 1- inch thick cakes.
• Pour another 2 cups of bread crumbs/ panko into a shallow dish.  In a medium skillet, heat oil on medium-low.  First place salmon patties in bread crumbs/panko, coating both sides, then place into skillet.  Cook 1-2 minutes per side or until golden brown. Immediately remove from heat and onto a paper towel to drain

Have a great holiday and enjoy!!!!