This is a recipe from America's Test Kitchen (aka ATK). It is with fresh salmon, makes 8 patties, which is a lot when you're only cooking for one. Perhaps I will experiment on cutting it down but I'm really not very good at that. I can't (or don't have) a picture! Only one from ATK, which obviously I cn't use. Guess I'll have to make them soon, eh?
2 Tbsp minced fresh parsley
2 Tbsp mayonnaise
4 tsp lemon juice
1 scallion, sliced thin
1 small shallot, minced
1 tsp Dijon mustard
¾ tsp salt
¼ tsp pepper
pinch cayenne pepper
1 (1 1/4 pound) skinless salmon fillet, cut into 1-inch pieces -
*if you are buying skin-on get about 1 1/3 lbs.
½ cup vegetable oil
2. Put the remaining 3/4 cup panko onto a pie plate/dinner plate. Use a 1/3-cup measure scoop and measure a level amount of salmon mixture. Gently place each onto a baking sheet; repeat to make 8 cakes. Coat each cake in the bread crumbs, gently patting into disk measuring 2 3/4 inches in diameter and 1 inch high. Return coated cakes to baking sheet. I used my fish spatula to lift the patties so as not to break them.
3. On medium-high, heat the oil in a 12 inch skillet until shimmering. Add your salmon cakes into the 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.
4. Transfer cakes to paper towel–lined plate to drain 1 minute. Serve. (tartar sauce or lemon)
When you first read this it sounds a bit intimidating, but read it thru carefully - I'm sure you will be successful with it.
I know 8 patties is a lot to make, call a buddy to help you eat them. Or freeze 4 (or 6) of them. I have both frozen them cooked and uncooked. I honestly don’t know which way I prefer.
Hints:
Be sure to cut your salmon into 2" pcs before pulsing them. This ensures when you do pulse them you wil have uniform little pieces. Also don't forget to NOT over process them.
There is no need for binders such as egg or flour due to salmons high concentration of water-soluble proteins.
INGREDIENTS
3 Tbsp plus 3/4 cup panko bread crumbs2 Tbsp minced fresh parsley
2 Tbsp mayonnaise
4 tsp lemon juice
1 scallion, sliced thin
1 small shallot, minced
1 tsp Dijon mustard
¾ tsp salt
¼ tsp pepper
pinch cayenne pepper
1 (1 1/4 pound) skinless salmon fillet, cut into 1-inch pieces -
*if you are buying skin-on get about 1 1/3 lbs.
½ cup vegetable oil
INSTRUCTIONS
1. Combine 3 tablespoons of panko plus the next 9 ingredients (up to the cayenne) in a bowl. Working in batches (about 3 batches), pulse salmon in food processor until coarsely chopped into 1/4-inch pieces, only about 2 pulses in order to avoid overprocessing, it is OK to have some pieces larger. Place each batch as done, into bowl with panko mixture. Gently mix until uniformly combined.2. Put the remaining 3/4 cup panko onto a pie plate/dinner plate. Use a 1/3-cup measure scoop and measure a level amount of salmon mixture. Gently place each onto a baking sheet; repeat to make 8 cakes. Coat each cake in the bread crumbs, gently patting into disk measuring 2 3/4 inches in diameter and 1 inch high. Return coated cakes to baking sheet. I used my fish spatula to lift the patties so as not to break them.
3. On medium-high, heat the oil in a 12 inch skillet until shimmering. Add your salmon cakes into the 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.
4. Transfer cakes to paper towel–lined plate to drain 1 minute. Serve. (tartar sauce or lemon)
When you first read this it sounds a bit intimidating, but read it thru carefully - I'm sure you will be successful with it.
I know 8 patties is a lot to make, call a buddy to help you eat them. Or freeze 4 (or 6) of them. I have both frozen them cooked and uncooked. I honestly don’t know which way I prefer.
Hints:
Be sure to cut your salmon into 2" pcs before pulsing them. This ensures when you do pulse them you wil have uniform little pieces. Also don't forget to NOT over process them.
There is no need for binders such as egg or flour due to salmons high concentration of water-soluble proteins.
