Salmon Cakes with Black Beans and Pineapple

I bought fresh salmon from the local market but I wasn't completely happy with the flavour.  Rather than toss it out, I thought I would try some fish cakes.  This is my own concoction but I am in no way an expert at fish cakes.  However, they are very tasty.  These would make nice little cocktail cakes with a dab of sour cream and capers on top.  It would also be nice with a spicy pineapple salsa topping the sour cream.

Bonus with this recipe is that they are baked and not fried.  If you would like the appearance to be more toasty, flip the cakes over after about 20 minutes of baking.

Salmon Cakes with Black Beans & Pineapple                                                                                         

6 oz. fresh salmon, raw
1/2 sweet onion
2 T sweet pickles
1/4 c canned pineapple
1/4 c cooked black beans
salt and pepper to taste
1 egg
1 c fine bread crumbs

Chop the onion, pickles and pineapple in food processor.  Put in a large bowl.  Cut the salmon into 1" squares and chop in the food processor.  It will be quite finely chopped and be like a puree.  Add to the bowl and mix all together.  Add cooked black beans to the mixture and stir in (leave the beans whole).  Add salt and pepper to taste.  Chill for 30 - 60 minutes.

Lightly beat the egg and put in a bowl.  Put bread crumbs on a plate.  Line a baking sheet with parchment paper or greased tin foil.   Preheat oven to 400F.

Make the salmon into patties about 1/3 cup each or what ever size you wish.  Dip in egg and roll in breadcrumbs.  Place on the baking sheet.  The mixture will be very soft and rather than dipping in the egg, I was spooning it over the cake in my hand.  Repeat until all the salmon mixture is used.   Cook for about 30 minutes at 400F.  Serve with sour cream and capers or with a spicy pineapple salsa.  This recipe makes approximately 8 small/medium sized fish cakes.