About Me

I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.

Wednesday, March 4, 2020

Keep It Simple Salmon Cakes

Less is more for these delicious salmon cakes.  Stripped down to the essentials, they have just the right flavor and texture for a fish cake that holds together but tastes like salmon rather than filler.  A squeeze of lemon and some tartar sauce makes for a special meal.

1 and 1/4 pounds fresh salmon without skin, cut into 1 inch pieces
In 3 batches in a food processor, pulse the salmon into 1/4 inch pieces, about 2-4 pulses.  You don't want the pieces to be too small.  There should be some texture to the cakes.

3 tbls + 3/4 cup panko, divided
2 tbls mayonnaise
2 tbls finely chopped parsley
1 tbls finely chopped shallot
1 scallion sliced thin
4 tbls fresh lemon juice
1 tsp Dijon mustard
3/4 tsp salt
1/4 tsp pepper
dash of cayenne
1/2 cup canola oil

Combine the mayo, parsley, shallot, scallion, lemon juice, mustard, salt, pepper and cayenne.  Add 3 tbls panko then add the chopped salmon and mix well.

Using a 1/3 cup measure, scoop and pack the mixture and shape into patties.  Spread the remaining panko on a dinner plate.  Dredge the cakes in panko and shape into a disc about 1 inch deep.  Set aside on a parchment lined baking sheet.  After forming all the cakes, chill 15 minutes in the refrigerator.  Heat the oil in a 12 inch skillet over medium heat.  When the heat starts to shimmer, cook in batches 2 minutes a side.  Drain on paper towel and serve immediately.  If you need to hold them for a bit.  Move to a rack over baking sheet and leave in a warm oven until ready to serve.

1 comment:

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