Prep Time:	90 min.
Cook Time:	50 min.

Ingredients:

• 1/2 lb fresh salmon
• olive oil
• Kosher salt and freshly ground black pepper
• 4 tbsp unsalted butter
• 3/4 cup small-diced red onion (1 small onion)
• 1 1/2 cups small-diced celery (4 stalks)
• 1/2 cup small-diced red bell pepper (1 small pepper)
• 1/2 cup small-diced yellow bell pepper (1 small pepper)
• 1/4 cup minced fresh flat-leaf parsley
• 1 tbsp capers, drained
• 1/4 teaspoon hot sauce (e.g., Tabasco)
• 1/2 tsp Worcestershire sauce
• 1 1/2 teaspoons crab boil seasoning (e.g., Old Bay)
• 3 slices stale bread, crusts removed (for bread crumbs)
• 1/2 cup good mayonnaise
• 2 tsp Dijon mustard
• 2 extra-large eggs, lightly beaten

1. Preheat the over to 350F.
2. Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 mins until just cooked. Remove from the oven and cover tightly with aluminum foil. All to rest for 10 mins and refrigerate until cold.
3. Meanwhile, place 2 tbsp of the butter, 2 tbsp olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 tsp salt, and 1/2 tsp pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approx. 15 to 20 mins. Cool to room temperature.
4. Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the over for 5 mins until lightly browned, tossing occasionally.
5. Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 mins. Shape into 10 (2 1/2 to 3 oz) cakes.
6. Heat the remaining 2 tbsp butter and 2 tbsp olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250F oven and serve hot.