Salmon Cakes + Sauce Gribiche Recipe

INGREDIENTS:

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

Sauce Gribiche

• 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

1. In a medium bowl, combine all ingredients and let sit at room temperature for at least 20 minutes

Salmon Cakes

1. Combine the 3 tablespoons panko, parsley, mayonnaise, lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne in bowl.
2. Add the diced salmon to a food processor in three batches, pulsing about two times to make ¼ inch pieces.
3. Transfer the salmon to the bowl with the panko mixture and very gently stir to combine together until it is an even consistency.
4. 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.
5. Place the remaining panko in a pie dish and coat each cake generously with the bread crumbs.
6. Return the cakes to the baking sheet and gently push into a 2¾" ring mold (or carefully push the cakes together with your hands).
7. Heat the oil in a large non stick or cast iron skillet until it is shimmering.
8. Fry the salmon cakes on the first side for about 2 minutes. Turn the cakes and cook for another 2 to 3 minutes.
9. Transfer to a paper towel lined plate to drain any excess oil.
10. Serve the salmon cakes with the sauce gribiche and asparagus.

Source: Salt Pepper Skillet

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