Salmon Cakes (recipe from this month’s Cook’s Illustrated)

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.