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Aug 12, 2014 at 09:49AM vs Nov 17, 2014 at 08:36PM
Salmon Cakes
<p>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.</p>
<ul>
<li>3 tablespoons panko bread crumbs, plus about 3/4 c extra for coating the cakes</li>
<li>2 tablespoons minced fresh parsley</li>
<li>2 tablespoons mayonnaise</li>
<li>4 teaspoons lemon juice</li>
<li>1 scallion, sliced thin</li>
<li>1 small shallot, minced</li>
<li>1/2 celery, chopped thin (not in original recipe but adds a nice crunchy texture)</li>
<li>1 teaspoon Dijon mustard</li>
<li>3/4 teaspoon salt</li>
<li>1/4 teaspoon pepper</li>
<li>Pinch cayenne pepper</li>
<li>1 (1 1/4 pound) skinless salmon fillet, cut into 1-inch pieces</li>
<li>1/2 cup vegetable oil</li>
<li>lemon wedges, for serving</li>
</ul>
<p>Combine 3 tablespoons panko, parsley, mayonnaise, lemon juice, scallion, shallot, celery, mustard, salt, pepper, and cayenne in bowl.</p>
<p>(You could also mince the parsley, scallion, and shallot in the food processor if you want.)</p>
<p>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.</p>
<p>Place remaining panko on a plate. Using&nbsp;</p>
<;ul>
<li>3 tablespoons panko bread crumbs, plus about 3/4 c extra for coating the cakes</li>
<li>2 tablespoons minced fresh parsley</li>
<li>2 tablespoons mayonnaise</li>
<li>4 teaspoons lemon juice</li>
<li>1 scallion, sliced thin</li>
<li>1 small shallot, minced</li>
<li>1/2 celery, chopped thin (not in original recipe but adds a nice crunchy texture)</li>
<li>1 teaspoon Dijon mustard</li>
<li>3-cup measure, scoop out salmon mixture and gently pat into a disk measuring 2 3/4 teaspoon salt</li>
<li>1/4 teaspoon pepper</li>
<li>Pinch cayenne pepper</li>
<li>1 (1 1/4 pound) skinless salmon fillet, cut into 1-inch pieces</li>
<li>1/2 cup vegetable oil</li>
<li>lemon wedges, for serving</li>
</ul>
<p>Combine 3 tablespoons panko, parsley, mayonnaise, lemon juice, scallion, shallot, celery, mustard, salt, pepper, and cayenne in bowl.</p>
<p>(You could also mince the parsley, scallion, and shallot in the food processor if you want.)</p>
<p>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.</p>
<p>Place remaining panko on a plate. Using 1/3-cup measure, scoop out salmon mixture and gently pat into a disk measuring 2 3/4 inches in diameter and 1 inch high. Carefully coat each cake in bread crumbs. Repeat to make 7-8 cakes.</p>
<p>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. </p>
<p>Serve with lemon wedges, tartar sauce, or <a href="/recipe/97">Oma Mayonnaise</a>.</p>
<p>Makes 7-8 cakes.</p>
<p>Source: <a href="http://www.americastestkitchen.com/recipes/detail.php?docid=29690">America’s Test Kitchen</a></p>;
<p><strong>Note: skinning a salmon fillet</strong></p>
<p>If your salmon came with the skin on, you will have to remove it. To do so:</p>
<ul>
<li>Beginning at the tail end of the fillet, and with the fish skin-down on the cutting board, work the edge of a sharp, long and narrow slicing knife between the flesh and skin.</li>
<li>
<div>
<p>Using a paper towel for better traction, grasp the freed end of skin and pull on it as you simultaneously run the knife down the length of the fillet (in the-opposite direction that you’re pulling). Keep the knife angled slightly down toward the skin, and use a slight sawing motion if necessary. The skin should come off in one piece.</p>
</div>
</li>
</ul>;