Homemade Salmon Cakes - A Leftover Wonder

Because I baked some gorgeous salmon last night and ate it with truffled green beans, I had leftovers.  Wanting to make good use out of them, I didn't mind eating salmon again tonight, but wanted to keep it fresh and interesting.  Enter these homemade salmon cakes, which I cooked up with all ingredients I already had on hand.  The cous-sous with cranberries and red onions was a left over dish too, and together it really felt totally new and interesting when thinking back on last night's baked version.

The trick with the salmon cakes was to to mix them with soaked bread that helped bind everything together, along with some mayo and mustard too.  I used spicy dijon mustard that gave the salmon a sharp bite, and that kept you coming back for more.  Here's how I made them:

Foodista's Homemade Salmon Cakes (serves 2)

Ingredients:
(1) 1/2 lb filet of baked salmon, with the skin separated and shredded with a fork into a tuna fish-like texture
1 1/2 tsp of mayo - you may need more based on how sticky your salmon mixture is.  You may have to eyeball this.
1 tsp of dijon mustard
1 small white or wheat roll, softened in water
2 tbs of red onion, diced
Breadcrumbs for coating
Olive oil

Directions:
Mix the salmon with the mayo, mustard, bread and onions until well incorporated.  You can mix it with a fork or your hands.  Then take a handful of the salmon and roll into an oval shape and pat it down with your hands.  Gently roll in the breadcrumbs.

Heat olive oil in a medium sized sautee pan and place prepared salmon cakes into the hot oil.  Fry for about 3-4 minutes on each side, or until golden brown.

Serve immediately over cous-cous, a salad, pasta or the side of your choice.  Enjoy them on their own or with a scoop of tartar sauce.