Salmon and Shrimp Cakes From Chef Bubba

Ingredients

Contains: egg, milk, wheat, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 10 ounces shrimp, peeled, deveined and minced
• 1 cup finely chopped red bell pepper
• 3 tablespoons extra virgin olive oil, divided
• 1 pound salmon fillets
• 1 3/4 cups dry whole wheat bread crumbs
• 5 tablespoons grated Parmesan cheese
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 2 tablespoons chopped fresh chives
• 1 fresh jalapeno pepper, seeded and chopped
• 2 eggs, well beaten
• 1 (8 ounce) package cream cheese, softened

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C) and lightly oil a baking sheet with 1 tablespoon of the olive oil.

2. Place the salmon fillets on the baking sheet and roast for 10 to 12 minutes, until the flesh is opaque and flakes easily, at least 145°F (63°C). Let cool, then flake the salmon into a large bowl.

3. Heat 1 tablespoon of the olive oil in a skillet over medium heat. Cook the red bell pepper and jalapeno for 4 minutes until softened, then transfer to the bowl.

4. Add the minced shrimp to the skillet with another splash of oil and cook 2 to 3 minutes until pink and opaque, at least 145°F (63°C). Add to the bowl.

5. To the bowl, add the bread crumbs, Parmesan, black pepper, basil, thyme, chives, beaten eggs and softened cream cheese. Mix gently until evenly combined.

6. Shape the mixture into 8 patties of equal size, pressing them firmly so they hold together.

7. Chill the patties in the refrigerator for 15 minutes to firm up.

8. Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Cook the cakes 3 to 4 minutes per side until golden brown and heated through, then serve hot.