Weekend Recipe: Salmon Cakes | KCET
Weekend Recipe: Salmon Cakes
This precise recipe from America's Test Kitchen yields very impressive results. A green salad and potatoes would be great on the side, too.
If buying a skin-on salmon fillet, purchase 1 1/3 pounds of fish. This will yield 1 1/4 pounds of fish after skinning. When processing the salmon it is OK to have some pieces that are larger than 1/4 inch. It is important to avoid overprocessing the fish. Serve the salmon cakes with lemon wedges and/or tartar sauce.
3 tablespoons plus 3/4 cup panko bread crumbs
2 tablespoons minced fresh parsley
2 tablespoons mayonnaise
4 teaspoons lemon juice
1 scallion, sliced thin
1 small shallot, minced
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne pepper
1 (1 1/4 pound) skinless salmon fillet, cut into 1-inch pieces
1/2cup vegetable oil
Combine 3 tablespoons panko, parsley, mayonnaise, lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne in bowl. Working in 3 batches, pulse salmon in food processor until coarsely chopped into 1/4-inch pieces, about 2 pulses, transferring each batch to bowl with panko mixture. Gently mix until uniformly combined.
Place remaining 3/4 cup panko in pie plate. Using 1/3-cup measure, scoop level amount of salmon mixture and transfer to baking sheet; repeat to make 8 cakes. Carefully coat each cake in bread crumbs, gently patting into disk measuring 2 3/4 inches in diameter and 1 inch high. Return coated cakes to baking sheet.
Heat oil in 12-inch skillet over medium-high heat until shimmering. Place salmon cakes in skillet and cook without moving until golden brown, about 2 minutes. Carefully flip cakes and cook until second side is golden brown, 2 to 3 minutes. Transfer cakes to paper towel-lined plate to drain 1 minute. Serve.
The Channel Islands are one of the least visited national parks and home to the fastest recovery effort of a mammal on the endangered species list in U.S. history. In the mid 1990’s, Island Fox populations started to decline and in 2004 they were added to
Originally from Detroit, Barbara Dane's rich voice resonated with a sense of purpose that was a holdover from the singing she would provide at protests and union events. She performs once again in L.A. where many of her pivotal moments in music occurred.
- 1 of 327
- next ›