• 1/2 side of salmon (1-1/2 pounds), skin removed
• 2 carrots, peeled and diced
• 1/2 medium onion, peeled and diced
• 2 celery stalks, diced
• 1 garlic clove, minced
• 1 egg
• 1/2 cup(s) matzah meal
• 1 teaspoon(s) onion powder
• 1 teaspoon(s) garlic powder
• 1/2 teaspoon(s) freshly ground black pepper
• 1 tablespoon(s) kosher salt
• 4 tablespoon(s) canola oil

1. Preheat oven to 350 degrees.

2. Place salmon, skin side down, on a cookie sheet and bake for 15 minutes.

3. While salmon is baking, add 1 tablespoon of canola oil to a large sauté pan. Add the carrots, onion, celery and garlic to the pan and slowly cook over low heat for 20 minutes. Stir every few minutes so that the onions do not burn. You want the vegetables to soften but not brown too much.

4. Remove the salmon from the oven and allow to cool for a few minutes.

5. In a large bowl add the sautéed vegetables, egg, matzah meal, onion powder, garlic powder, pepper and salt. Flake the salmon (break it apart with a fork) into the bowl and with a large spoon (or your hands) mix everything well.

6. Form the mixture into patties. This recipe should make 5 patties.

7. Wipe out the sauté pan and add the remaining 3 tablespoons of canola oil. Add the salmon patties and cook over medium heat for 10 minutes on each side. A brown, crunchy crust should form.

8. Remove the patties from the pan, place them on the cookie sheet, and bake for 10 more minutes.

9. Serve with creamy horseradish or cocktail sauce.