Easy Salmon Cakes (just for Tony)

Easy Salmon Cakes

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3/4 cup plus 3 TBS. panco bread crumbs

2 TBS. parsley, minced

2 TBS. mayonnaise

4 tsp. lemon juice

1 small shallot, minced

1 green onion, sliced thin

1 tsp. Dijon mustard

3/4 tsp. salt

1/4 tsp. black pepper

pinch of cayenne pepper

1 1/4 LB. skinless salmon fillet, cut into 1" pieces

1/2 cup vegetable oil

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Combine 3 TBS. panco, parsley, mayonnaise, shallot,

 green onion, mustard, salt and pepper and cayenne in a bowl.

Working in 3 batches, pulse salmon in food processor

 until coarsely chopped into 1/4" pieces. About 2 pulses.

Add fish to panko mixture.

 Gently working once all of the fish has been processed.

Place remaining panco into plate.

Using ice-cream scoop (1/3 cup)

 scoop level amounts of salmon mixture on to baking sheet.

Repeat making 8 cakes.

Carefully coat each cake with bread crumbs,

 gently patting into a 2 1/2"x 1" cake.

Heat oil in 12" skillet over medium heat until shimmering.

Place salmon cake in skillet and cook without moving until

golden brown, about 2 minutes.

Carefully flip and cook second side is golden brown. 2-3 minutes.

Transfer to paper towel lined plate for about 1 minute.

Serve with Tarter Sauce (November 2010)
 or simply a squeeze of fresh lemon.

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