Salmon Cakes
- 3 tablespoons plus 1+ cup panko bread crumbs
- 2 tablespoons fresh parsley, minced
- 2 tablespoons mayonnaise
- 4 teaspoons lemon juice
- 1 scallion, sliced thin
- 1 small shallot, finely minced
- 1 teaspoon Dijon mustard
- ¾ teaspoon salt
- ¼ teaspoon pepper
- pinch cayenne pepper
- 1 (1¼ pound) skinless salmon fillet, cut into 1-inch pieces
- ½ cup vegetable oil for frying
- 1 small shallot, finely minced
- 1½ teaspoon capers, finely minced
- 1½ teaspoon cornichon, finely minced
- ½ teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- ¼ cup Extra Virgin Olive Oil
- 1 tablespoon egg white (hard-boiled, finely chopped)
- 1 tablespoon egg yolk (hard-boiled, finely chopped)
- ¼ teaspoon tarragon, finely minced
- 1 teaspoon Italian Parsley, finely minced
- ½ teaspoon chives, finely minced
INSTRUCTIONS:
Sauce Gribiche
- In a medium bowl, combine all ingredients and let sit at room temperature for at least 20 minutes
- Combine the 3 tablespoons panko, parsley, mayonnaise, lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne in bowl.
- Add the diced salmon to a food processor in three batches, pulsing about two times to make ¼ inch pieces.
- Transfer the salmon to the bowl with the panko mixture and very gently stir to combine together until it is an even consistency.
- Use a ⅓ cup measuring cup to make even portions of salmon cakes (should be about 8) and place on a parchment lined sheet pan.
- Place the remaining panko in a pie dish and coat each cake generously with the bread crumbs.
- Return the cakes to the baking sheet and gently push into a 2¾" ring mold (or carefully push the cakes together with your hands).
- Heat the oil in a large non stick or cast iron skillet until it is shimmering.
- Fry the salmon cakes on the first side for about 2 minutes. Turn the cakes and cook for another 2 to 3 minutes.
- Transfer to a paper towel lined plate to drain any excess oil.
- Serve the salmon cakes with the sauce gribiche and asparagus.
Source: Salt Pepper Skillet
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