Salmon cakes

By á-885

Ingredients

• 3 Tablespoons plus 3/4 cup panko bread crumbs
• 2 Tablespoons minced fresh parsley
• 2 Tablespoons sour cream (the original recipe called for mayonnaise, but I substituted)
• 4 teaspoons lemon juice
• 1 scallion, sliced thin
• 1 small shallot, petite diced
• 1 teaspoon dijon mustard
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon red chili sauce (to taste)
• 1- 1 1/4 pound skinless salmon fillet

Preparation

Step 1

There are two options for preparing the salmon. You can either cut it into 1-inch diced pieces and then pulse it in a food processor (do not over process or just leave the food processor on or it will become a paste) or you can tartare it with a chef's knife.

Combine processed salmon, 3 Tablespoons panko, parley, sour cream (or mayonnaise), lemon juice, scallion, shallot, mustard, salt, pepper, and chili paste in a bowl until mixed evenly.

Place the remaining panko on a plate. Scoop 1/3 cup of the salmon mixture and form it into a 1 inch high patty that is about 2 3/4" in diameter. Coat both sides of the cake in bread crumbs.

Heat a skillet over medium-high to high heat, add a 1/3" layer of vegetable/canola oil to the pan and heat until a panko crumb sizzles when put in the pan.

Place salmon cakes in skillet without overcrowding. Do not move until golden brown (about 2-3 minutes), then flip and cook until golden brown on the second side. Transfer to a paper-towel lined plate.