Salmon Cakes with Creamy Dill Sauce

Place the Salmon (1 lb) skin side down onto a baking sheet. Drizzle each with Olive Oil (as needed) , about a teaspoon on each. Season with Salt (1 tsp) and Freshly Ground Black Pepper (1 tsp)

While waiting for the oven to preheat, begin chopping the Red Onion (1) , Red Bell Pepper (1) , Yellow Bell Pepper (1) , Garlic (3 cloves) , Celery (4 stalks) , Fresh Parsley (1 handful) , and Capers (1 Tbsp) .

Heat a skillet over medium high heat. Add the Unsalted Butter (1/4 cup) , When melted, add the chopped small red onion, red bell pepper, yellow bell pepper, garlic cloves, celery, parsley, and caper.

Cook about 5 to 8 minutes, until the veggies are soft. Season with salt, black pepper, Worcestershire Sauce (1 Tbsp) , Hot Sauce (to taste) , and Old Bay® Seasoning (1/2 Tbsp) . Cook a few minutes longer. Remove from the heat, transfer to a bowl

Process the Bread (5 slices) in a food processor until it resembles coarse crumbs. Dump out onto a baking sheet and bake for about 2 to 5 minutes until golden brown and crispy. Remove from the oven and allow to cool.

Separate the salmon from it’s skin and flake it into a large mixing bowl. Add the Mayonnaise (1/2 cup) , Dijon Mustard (1 Tbsp) , bread crumbs, cooked veggies, Large Eggs (2) , and a bit more salt and pepper.

Portion out the cakes and shape into patties, similar in size. Heat a large skillet over medium-high heat and add enough olive oil to cover the bottom. Dredge the salmon cakes in All-Purpose Flour (1/2 cup) , then shake, and place in the pan.

Whisk Mayonnaise (1/3 cup) , Sour Cream (1/3 cup) , Horseradish (1 Tbsp) , juice of Lemon (1/2) , Fresh Parsley (1 Tbsp) , Salt (1/2 tsp) , Freshly Ground Black Pepper (1/2 tsp) , Garlic Powder (1/2 tsp) and Fresh Dill (1/4 cup) together in a small bowl, until smooth.

Serve the cakes with arugula, wedges of Lemons (1 1/2) , and creamy dill sauce. The cakes can be made a few days in advance, and store in the fridge. Rewarm in the oven for a few minutes before serving. Enjoy!