Salmon Cakes (recipe from this month’s Cook’s Illustrated)
- 3tablespoons plus ¾ cup panko bread crumbs
- 2tablespoons minced fresh parsley
- 2tablespoons mayonnaise
- 4teaspoons lemon juice
- 1 scallion , sliced thin
- 1 small shallot , minced
- 1teaspoon Dijon mustard
- ¾teaspoon salt
- ¼teaspoon pepper
- pinch cayenne pepper
- 1 (1 ¼ pound) skinless salmon fillet , cut into 1-inch pieces
- ½cup vegetable oil
- Combine 3 tablespoons panko, parsley, mayonnaise, lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne in bowl. Working in 3 batches, pulse salmon in food processor until coarsely chopped into ¼-inch pieces, about 2 pulses, transferring each batch to bowl with panko mixture. Gently mix until uniformly combined.
- Place remaining ¾ cup panko in pie plate. Using 1/3-cup measure, scoop level amount of salmon mixture and transfer to baking sheet; repeat to make 8 cakes. Carefully coat each cake in bread crumbs, gently patting into disk measuring 2 ¾ inches in diameter and 1 inch high. Return coated cakes to baking sheet.
- Heat oil in 12-inch skillet over medium-high heat until shimmering. Place salmon cakes in skillet and cook without moving until golden brown, about 2 minutes. Carefully flip cakes and cook until second side is golden brown, 2 to 3 minutes. Transfer cakes to paper towel–lined plate to drain 1 minute. Serve.
I’m thinking some grilled asparagus would complement these very well.