Salmon Cakes with Parsley gravy

So I was stuck with a big piece of salmon leftover from a bbq and nothing to do with it and i stumbled open a great recipe from the Barefoot Contessa for salmon cakes. I just made a few minor changes to fit my pallet.  The Parsley Gravy just compliments it beautifully! serve with some baby potatoes or quinoa, broccoli, carrots and avocado as garnish. 

Salmon Cakes:

1/2 lbs cooked salmon (mine had been bbq'd but oven cooked is just as good - season with olive oil,      salt and pepper and cook covered with foil in the oven at 400 degrees for 25 minutes - cool down)

4 tablespoons olive oil
1/2 red onion finely chopped 
1.5 cups small diced celery
1/2 cup small diced red bell pepper
1/2 cup small diced yellow bell pepper
1/4 cup minced fresh parsley
1 tablespoon capers, drained
1/2 teaspoon hot sauce (I use Siracha)
1/2 teaspoon worcestershire sauce
1 1/2 teaspoon Old Bay Crab boil seasoning
3 slices stale wholewheat bread, crust removed
1/2 cup mayonnaise 
2 teaspoons dijon mustard
2 extra large eggs, lightly beaten
1/2 teaspoon salt 
1/2 teaspoon pepper 

Place 2 tablespoons  olive oil in a large pan and add onion, celery, red and yellow peppers, parsley, capers, hot sauce, Worcestershire sauce, Old Bay, 1/2 teaspoon salt, 1/2 teaspoon pepper and sauté over medium-low heat until vegetables are soft - approximately 15-20 minutes. cool to room temperature. 

Break the bread slices in pieces and process the bread in the food processor. you should have about 1 cup of bread crumbs. Place the crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally. 

Flake the chilled salmon into a large bowl (beware of any bones). Add the bread crumbs, mayo, mustard and eggs. Add the vegetable mixture and mix well. Cover and chill in the fridge for 30 minutes. 

Shape into approximately 10 cakes.

Heat the remaining 2 tablespoons oil in a large sauté pan over medium heat. In batches fry the salmon cakes for 4-5 minutes on each side until browned. keep them warm in a preheated oven 250 degrees and serve hot. 

Parsley Gravy

3 tablespoon butter
2 1/2 tablespoon flour
1 3/4 cup non fat milk 
1 1/2 - 2 cups finely chopped parsley (I normally do this in the food processor)
dash of lemon juice
salt and pepper to taste

Melt butter in a pot and add the flour under constant stirring. When it is a thick paste add a little milk and stir until the consistency is getting thicker, then add a little more milk. continue like that with all the milk. Add lemon juice and parsley. add salt and pepper.

Let the grave boil a little for a couple of minutes after the parsley has been added so as to kill any potential earth bacteria from the parsley.

Enjoy