Post by Portiaami on Jun 30, 2020 20:07:12 GMT
Salmon Cakes from America's Test Kitchen
dinnersdonepa.blogspot.com/2011/07/easy-salmon-cakes.html
If you buy a skin-on salmon fillet, buy 1 1/3 lbs to yield the necessary amount of meat. When processing, it's OK to have some salmon pieces larger than 1/4". Just don't overprocess the fish. Serve with lemon wedges and/or tartar sauce.
INGREDIENTS
3 Tbsp plus 3/4 cup panko bread crumbs
2 Tbsp minced fresh parsley
2 Tbsp mayonnaise
4 tsp lemon juice
1 scallion, sliced thin
1 small shallot, minced
1 tsp Dijon mustard
3/4 tsp salt
1/4 tsp pepper
Pinch cayenne pepper
1 1/4 lb skinless salmon fillet, cut into 1" pieces
1/2 cup veg oil
Combine 3 Tbsp panko, parsley, mayo, lemon juice, scallion, shallot, mustard, salt, pepper and cayenne in a medium bowl.
Working in 3 batches, pulse salmon in a food processor until coarsely chopped into 1/4" pieces, about 2 pulses, transferring each batch to the bowl with the panko mixture.
Gently mix until uniformly combined. Place remaining 3/4 cup panko in pie plate. Using a 1/3 cup measuring cup, scoop level amounts of salmon mixture and transfer to a baking sheet; repeat to make 8 cakes. Carefully move each cake to the panko and coat, gently patting into a disk measuring 2 3/4" in diameter and 1" high.
Return the coated cakes to the sheet.
Heat the oil in a 12" skillet over medium-high heat until shimmering. Place cakes in the skillet and cook without moving until golden brown, about 2 minutes. Carefully flip the cakes and cook until the other side is golden brown, 2-3 minutes.
Transfer cakes to a paper towel-lined plate to drain for 1 minute. Serve.
dinnersdonepa.blogspot.com/2011/07/easy-salmon-cakes.html
If you buy a skin-on salmon fillet, buy 1 1/3 lbs to yield the necessary amount of meat. When processing, it's OK to have some salmon pieces larger than 1/4". Just don't overprocess the fish. Serve with lemon wedges and/or tartar sauce.
INGREDIENTS
3 Tbsp plus 3/4 cup panko bread crumbs
2 Tbsp minced fresh parsley
2 Tbsp mayonnaise
4 tsp lemon juice
1 scallion, sliced thin
1 small shallot, minced
1 tsp Dijon mustard
3/4 tsp salt
1/4 tsp pepper
Pinch cayenne pepper
1 1/4 lb skinless salmon fillet, cut into 1" pieces
1/2 cup veg oil
Combine 3 Tbsp panko, parsley, mayo, lemon juice, scallion, shallot, mustard, salt, pepper and cayenne in a medium bowl.
Working in 3 batches, pulse salmon in a food processor until coarsely chopped into 1/4" pieces, about 2 pulses, transferring each batch to the bowl with the panko mixture.
Gently mix until uniformly combined. Place remaining 3/4 cup panko in pie plate. Using a 1/3 cup measuring cup, scoop level amounts of salmon mixture and transfer to a baking sheet; repeat to make 8 cakes. Carefully move each cake to the panko and coat, gently patting into a disk measuring 2 3/4" in diameter and 1" high.
Return the coated cakes to the sheet.
Heat the oil in a 12" skillet over medium-high heat until shimmering. Place cakes in the skillet and cook without moving until golden brown, about 2 minutes. Carefully flip the cakes and cook until the other side is golden brown, 2-3 minutes.
Transfer cakes to a paper towel-lined plate to drain for 1 minute. Serve.
