Ingredients: |
Ingredients: 1 1/4 lb salmon filets
1 slice high-quality white sandwich bread, crusts removed and white part chopped very fine
2 Tbsp mayonnaise
1/4 c finely grated onion
2 Tbsp fresh parsley leaves, chopped
3/4 tsp salt
1 1/2 Tbsp juice from 1 lemon
1/2 c unbleached all-purpose flour
2 large eggs, lightly beaten
1/2 c plus 1 1/2 tsp vegetable oil
1 1/2 tsp water
3/4 c plain dry bread crumbs, preferably panko
Lemon wedges
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Directions: |
Directions:1. Locate, remove and discard any pinbones in the salmon. Using a sharp knife, cut the flesh off the skin and discard the skin. Chop the salmon flesh into 1/4 to 1/3-inch pieces and mix in a medium bowl with the chopped bread, mayonnaise, onion, parsley, salt and lemon juice. Scoop a generous 1-4 c portion of the salmon mixture from the bowl and use your hands to form it into a patty measuring roughly 2 1/2 inches in diameter and 3/4 inch thick; place on a parchment-lined baking sheet and repeat with the remaining salmon mixture until you have 8 patties. Place the patties in the freezer until the surface moisture has evaporated, about 15 minutes.
2. Meanwhile, spread the flour in a pie plate or shallow baking dish. Beat the eggs with the 1 1/2 tsp vegetable oil and the water in a second pie plate or shallow baking dish, and spread the bread crumbs in a third. Dip the chilled salmon patties, one at a time, in the flour to cover; shake off any excess. Transfer to the beaten egg and, using a slotted spatula, turn to coat; let the excess drip off. Transfer to the bread crumbs; shake the pan to coat the patties completely. Return the now-breaded patties to the baking sheet.
3. Heat the remaining 1/2 c vegetable oil in a large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking. Add the salmon patties and cook until medium golden brown, about 2 minutes. Flip the cakes over and continue cooking until medium golden brown the second side, about 2 minutes longer. Transfer the cakes to a large plate lined with paper towels to absorb any excess oil on the surface, if desired, let drain about 30 seconds. Serve with lemon wedges or dipping sauce. |
This recipe for Pan-Fried Fresh Salmon Cakes is from