Recipe:
Pan-Fried Fresh Salmon Cakes (from Cooks Illustrated)
CI note: A big wedge of lemon is the simplest accompaniment to salmon cakes.
Makes eight 2½- by ¾-inch cakes
1¼ pounds salmon fillet
1 slice white sandwich bread, such as Pepperidge Farm, crusts removed and white part chopped very fine (about 5 tablespoons)
2 tablespoons mayonnaise
¼ cup grated onion
2 tablespoons chopped fresh parsley leaves
¾ teaspoon table salt
1½ tablespoons lemon juice from 1 lemon
½ cup unbleached all-purpose flour
2 large eggs, lightly beaten
½ cup vegetable oil, plus 1 1/2 teaspoons vegetable oil
¾ cup fine, unflavored dried bread crumbs, preferably panko
1 slice white sandwich bread, such as Pepperidge Farm, crusts removed and white part chopped very fine (about 5 tablespoons)
2 tablespoons mayonnaise
¼ cup grated onion
2 tablespoons chopped fresh parsley leaves
¾ teaspoon table salt
1½ tablespoons lemon juice from 1 lemon
½ cup unbleached all-purpose flour
2 large eggs, lightly beaten
½ cup vegetable oil, plus 1 1/2 teaspoons vegetable oil
¾ cup fine, unflavored dried bread crumbs, preferably panko
1. Locate and remove any pin bones from salmon flesh. Using sharp knife, cut flesh off skin, then discard skin. Chop salmon flesh into ¼- to 1/3-inch pieces and mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous ¼-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2½-inches in diameter and ¾-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.
2. Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1½ teaspoons vegetable oil and 1½ teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet.
3. Heat remaining ½ 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. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer. Transfer cakes to plate lined with paper towels to absorb excess oil. I then put our cakes over brussels sprouts that I tossed in a little butter and salt and pepper.
Cakes after putting them into the flour, egg and bread crumbs...
Cakes on top of cut brussels sprouts. Very good!!
.JPG)
