Salmon Cakes

Salmon Cakes
Salmon Cakes
Ingredients
  • 1cups panko bread crumbs
  • 2tablespoons parsleyminced
  • 2tablespoons mayonnaise
  • 4teaspoons lemon juice
  • 1each green onionsliced thin
  • 1small shallotsminced
  • 1teaspoon Dijon mustard
  • 3/4teaspoon coarse salt
  • 1/4teaspoon black pepper
  • 1pinch ground cayenne pepper
  • 1each salmon fillets1 1/4 pound, skinless cut into 1-inch pieces
  • 1/2cup vegetable oil
Yield:
Instructions
  1. Combine 3 tablespoons panko, parsley, mayonnaise, lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne in bowl.
  2. Working in 3 batches, pulse salmon in food processor until coarsely chopped into 1/4-inch pieces, about 2 pulses, transferring each batch to bowl with panko mixture. Gently mix until uniformly combined.
  3. Place remaining 3/4 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.
  4. Carefully coat each cake in bread crumbs, gently patting into disk measuring 2 3/4 inches in diameter and 1 inch high. Return coated cakes to baking sheet.
  5. 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.
  6. Serve