Salmon Cakes With Lemon Herb Sauce |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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The addition of the cheese helps to bind the patties together. Recipe from Cook's Illustrated. Simple to make . . . total time includes chilling time for patties. Ingredients:
1 1/4 lbs salmon fillets |
1 slice white bread, such as pepperidge farm, crusts removed and white part chopped very fine (about 5 tablespoons) |
2 tablespoons grated parmesan cheese or 2 tablespoons asiago cheese |
2 tablespoons mayonnaise |
1/4 cup grated onion |
2 tablespoons chopped fresh parsley leaves |
1/2 teaspoon table salt |
1 1/2 tablespoons lemon juice |
1/2 cup unbleached all-purpose flour |
2 large eggs, lightly beaten |
1/2 cup vegetable oil |
1 1/2 teaspoons vegetable oil |
3/4 cup fine unflavored dried breadcrumbs, preferably panko |
1/2 cup mayonnaise |
2 1/2 tablespoons lemon juice |
1 tablespoon minced fresh parsley leaves |
1 tablespoon minced fresh thyme leave |
1 large scallion, white and green part minced |
1/2 teaspoon table salt |
ground black pepper |
Directions:
1. Lemon Herb Sauce:.
2. Mix all ingredients in small bowl; season to taste with ground black pepper.
3. Cover with plastic wrap and chill until flavors blend, at least 30 minutes.
4. Salmon Patties:.
5. Locate and remove any pin bones from salmon flesh,.
6. Using sharp knife, cut flesh off skin, then discard skin.
7. Chop salmon into 1/4- to 1/3-inch pieces and mix with chopped bread, cheese, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl.
8. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties.
9. Place patties in freezer until surface moisture has evaporated, about 15 minutes.
10. Meanwhile, spread flour in pie plate or shallow baking dish.
11. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish.
12. Spread bread crumbs in a third dish.
13. Dip chilled salmon patties in flour to cover; shake off excess.
14. Transfer to beaten egg; turn to coat; let excess drip off.
15. Transfer to bread crumbs; shake pan to coat patties completely.
16. Return breaded patties to baking sheet.
17. Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes.
18. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer.
19. Transfer cakes to plate lined with paper towels to absorb excess oil on surface, and then serve immediately, with Lemon Herb Dipping Sauce.
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