MY 2024- HOMEMADE LEMON PEPPER-CILANTRO-SALMON CAKES, WITH MY 2-INGREDIENTS HOMEMADE BISCUITS.

This was so delicious! Is a no-brainer, my simple recipe to make fresh homemade salmon cakes from scratch and then combined with my 2-ingredients biscuits is awesome. Eat them separate or as burgers!
 
Category:  Entrée 
Approx. Prep and Cook Time:  35 to 40 minutes
Approximate Cost:    $14.15 or $7.08 per serving
Difficulty Level:  Intermediate
Allergens, Other: (For Gluten Free please use instead GF flours and Panko)    
Servings: 4 (+2 bay salmon balls)
 
Ingredients for the salmon cakes
2 standard size salmon steaks cut in small bite size pieces ($6.00)
2 ½ tbsp. Angie’s basting oil (1 to marinate the cakes, and 1 ½ to cook them) (.40)
½ tsp. Angie’s dry seasoning (.30)
1 tbsp. Lemon pepper (.20)
1 tsp. crushed black pepper (.10)
1 tbsp. Granulated garlic (.20)
½ to ¾ c. of PANKO (.30)
2 tbsp. Dry onion flakes (.30)
2 tbsp. chopped cilantro (.30)
1 egg (.20)

1 lemon or lime (for juice and for garnish) (.50)
2 spinach (.75)
1 med-size tomato, sliced (.30)
1 avocado, sliced (Optional) ($1.25)
½ small red onion, sliced (.20)
1 small jalapeno, sliced (.25)
1 peach to garnish (.80)
To-Taste: Tzatziki, mayonnaise, butter or Humus to spread on the biscuits) (.35)
½ of the 2-ingredient biscuit recipe as follows (for a full recipe, double the ingredients):
 
Ingredients for my 2-ingredients biscuit
1 c. self-rising flour (.30)
¾ c. Heavy Whipping Cream ($1.00)
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(NOTE: If you don’t have it at home, to make Self-Rising flour, add these to a bowl:1 c. ALL-PURPOSE FLOUR, 1 ½ tsp. BAKING POWDER, ¼ tsp. SALT and mix well before adding the heavy whipping cream) 

Directions
First, prepare the biscuit mix by adding the flour to a bowl and gradually, adding the heavy whipping cream. The dough will be sticky but as you start knead it, it will become clean and manageable. Flour your counter top area, drop the sticky dough and knead it until it is no longer sticky. Then flat the dough into at least 1” thick or more, cut the biscuits with a round biscuit cutter dipped in flour, and place them in an oil sprayed baking pan making sure they are close enough to touch each other. Brush with egg wash briefly and bake them at 400 to 450 degrees for 15 minutes. (Depending on your oven calibration)
 
Clean the salmon filets and cut them in very small cubes. (I discard the skin)
Place the salmon pieces in a bowl and season it with 1 ½ tbsp. basting oil, ½ tsp. my dry seasoning, 1 tbsp. Lemon pepper, 1 tsp. crushed black pepper, 1 tbsp. Granulated garlic, ½ to ¾ c. of PANKO, 2 tbsp. dry onion flakes, 2 tbsp. chopped cilantro and 1 egg-whisked. Mix all well and put in the freezer for about 4 to 5 minutes.
 
After the 5 minutes are over, take the salmon mix from the freezer and mix well again.

To obtain even sizes, scoop each salmon cake with an ice cream scooper and/or shape it with your wet hands.

Add 1 tbsp. of my basting oil to a skillet in med. high and cook your cakes until golden brown.
 
You are now ready to build your salmon cakes as burgers or just serve them as steaks with the fixings on the side. Spread a small amount of Tzatziki or humus on the buns, add the tomato, onion and greens. Done!

Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil