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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3/4 cup(s) panko breadcrumbs (plus 3 tablespoons) |
2 tablespoon(s) fresh parsley minced |
2 tablespoon(s) mayonnaise |
4 teaspoon(s) lemon juice |
1 whole(s) scallion sliced thinly |
1 whole(s) small shallot |
1 teaspoon(s) dijon mustard |
3/4 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
1 pinch(s) cayenne pepper |
1 1/4 pound(s) skinless salmon filet cut into 1 pieces |
1/2 cup(s) grapeseed oil |
Directions:
1. Combine 3 tablespoons panko, parsley, mayo, lemon juice, scallion, shallot, mustard, salt, pepper and cayenne in a bowl.
2. Working in 3 batches, pulse salmon in a food processor until coarsely chopped into 1/4 pieces (about 2 pulses), transferring each batch to bowl with panko mixture. Gently mix until combined.
3. Place remaining 3/4 cup panko in a pie plate or shallow dish. Using 1/3 cup measure, scoop level amount of salmon mixture and transfer to a baking sheet. Repeat to make 8 cakes. Carefully coat each cake in bread crumbs, gently patting into a disk (about 1 high). Return coated cakes to the baking sheet.
4. Heat oil in a 12 skillet over medium-high heat until shimmering. Place salmon cakes in skillet and cook without moving until golden brown, about 2 minutes. Flip cakes and cook until second side is golden brown, 2-3 minutes. Transfer cakes to paper-towel lined plate to drain 1 minute and then serve.
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