Homemade Salmon Salmon

Ingredients:

1 kilo of fresh salmon fillet
Garlic salt (I use Lawry’s brand)
Black pepper
Olive oil
1 medium onion (1 cup finely chopped)
1/2 red pepper (roasted)
3 tablespoons unsalted butter (divided)
1 cup panko breadcrumbs (Japanese style) salmon:
Preheat the oven to 200°C. Line a baking tray with baking paper or silpat.
Place the salmon skin side down on the prepared sheet. Drizzle with olive oil and season with garlic salt and black pepper.
Cook, uncovered, for 10-15 minutes or until salmon is cooked through (light pieces may take 10 minutes). Remove the fillets from the oven, cover and let rest for 10 minutes.
After resting, remove the skin, open the salmon with a fork, remove all the bones and let it cool at room temperature.

Cook the vegetables:
Heat a medium-sized frying pan over medium heat. Add green onions and parsley, as well as 1 tablespoon olive oil and 1 tablespoon olive oil.
Cook for 7-9 minutes until the vegetables are soft and golden brown. Remove from heat. 9 fat. Animate the connection.
Using pureed ice cream, shape mixture into 13-14 patties and press to 1/3 to 1/2 width.
Cook the salmon cakes:
Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium heat. When the oil thickens, add half of the salmon cake.
Cook 3 1/2 to 4 minutes per side or until golden brown and cooked through. If the bread browns quickly, reduce the heat.
Place the baked cookies on a plate covered with kitchen paper. Add the remaining butter and oil to the pan and repeat with the remaining salmon cakes.