Email to Cat      

Salmon Cakes

Source of Recipe

From "Cook's Illustrated All-Time Best Brunch"


Recipe Introduction

"Moist yet crisp with clear fish flavor, these salmon cakes strike the perfect balance between elegant brunch fare and cozy comfort food. Using fresh salmon was essential for cakes with perfectly moist, appealing chunky texture, and our make-ahead-friendly approach kept things convenient. Chopped in the food processor, bound together with mayo and fresh bread crumbs, and flavored with shallot and Dijon, the assembled cakes stored nicely for later use, and when seared golden brown in a hot skillet and served with a squeeze of lemon, they offered a fresh, sophisticated addition to brunch. Be sure to process the fish in three separate bunches and for no more than four pulses, or it will turn to paste. If you don't have a food processor, chop the salmon by hand, freezing it for 10 minutes before chopping. If you find that the bread crumbs are browning too quickly in step 3, reduce the heat. Serve with Avocado-Orange Relish or Lemon-Dill Sauce."

List of Ingredients

◦ 1 � slices hearty white sandwich bread, torn into 1-inch pieces
◦ 1 pound skinless salmon, cut into 1-inch pieces
◦ 1 shallot, minced
◦ 3 tablespoons mayonnaise
◦ 2 tablespoons minced fresh parsley
◦ 2 teaspoons Dijon mustard
◦ ⅛ teaspoon salt
◦ ⅛ teaspoon pepper
◦ 1 tablespoon vegetable oil
◦ Lemon wedges


Recipe

Pulse bread in food processor to coarse crumbs, about 4 pulses; transfer to large bowl. Working in three batches, pulse salmon in now-empty processor until coarsely chopped into �-inch pieces, about 2 pulses, transferring each batch to bowl with bread crumbs. Gently mix until thoroughly combined.

Whisk shallot, mayonnaise, parsley, mustard, salt, and pepper together in separate bowl, then gently fold into salmon mixture until just combined. Divide salmon mixture into four equal portions and pack into 3-inch-wide cakes. Cover and refrigerate cakes for at least 1 hour.

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Gently lay cakes in skillet and cook until crisp and well browned on first side, 4 to 5 minutes. Gently flip cakes and continue to cook until golden brown on second side and cakes register 125 to 130 degrees, about 4 minutes. Serve with lemon wedges.

Serves 4





❧ Avocado-Orange Relish:

For a spicier relish, add some of the jalape�o chile seeds.

◦ 1 large orange, peeled and cut into �-inch pieces
◦ 1 avocado, halved, pitted, and cut into �-inch pieces
◦ 2 tablespoons finely chopped red onion
◦ 4 teaspoons lime juice
◦ 1 small jalape�o chile, stemmed, seeded, and minced
◦ 2 tablespoons minced fresh cilantro
◦ Salt and pepper

Combine all ingredients in bowl, let sit for 15 minutes, and season with salt and pepper to taste. Serve immediately.

Makes about 1 � cups





❧ Lemon-Dill Sauce:

◦ 2 cups sour cream
◦ 2 shallots, minced
◦ 2 tablespoons minced fresh dill
◦ 1 tablespoon lemon juice
◦ Salt and pepper

Combine all ingredients in serving bowl and season with salt and pepper to taste. Cover and refrigerate until flavors meld, at least 30 minutes.

Makes about 2 cups