Friday, July 5, 2013

Salmon cakes

Another perfect little recipe from America's test kitchen. I already have a canned salmon salmon burger recipe. This one makes a lot more fishy cakes, yet not quite as tasty as the salmon slices would be simple seasoned and broiled, for instance teriyaki style. So, I don't know how frequently I will be making this in the future. It certainly retains more of the fresh fish taste than the salmon burger recipe on this site.

3tbsp and 0.75 cup breadcrumbs
2 tbsp minced fresh parsley
2 tbsp mayo
4 tsp lemon juice
1 scallion, thin sliced
2 tbsp minced onion
1 tsp Dijon mustard
0.75 tsp salt
0.25 tsp black pepper
pinch cayenne
1.25 lb salmon filet
0.5 cup veggie oil

Cut salmon in chunks then pulse in a food processor in two portions until pieces are about 0.25-inch. This should take 2-3 pulses.

 Mix 3tbsp breadcrumbs and all spices in a bowl. Add fish pieces. Mix.

Measure out 1/3 cup balls and in the remaining breadcrumbs form into 1-inch-thick cakes. Set aside on a baking sheet.

Heat the oil in a large skillet over medium heat until shimmering. Add cakes and cook for about 3 minutes, until golden brown. Flip them and cook other side as well.

Remove onto paper towels. Serve on a bed of arugula tossed with sweet balsamic vinegar, garnished with radish slices and cucumbers. Top off with a simple tartar sauce prepared using mayo, Dijon mustard, diced pickles, salt and a clove of grated garlic.

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