Quick and Fresh Wild Salmon Cakes
>> Tuesday, August 25, 2009
Recipe by Food Connection
1 lb. skinless wild-caught salmon fillet
3 tablespoons EVOO (extra virgin olive oil), divided
1 lb. skinless wild-caught salmon fillet
3 tablespoons EVOO (extra virgin olive oil), divided
salt and pepper to taste
1 large egg, beaten
1 large egg, beaten
1 tablespoon mustard
2 tablespoons cilantro, chopped
1 small yellow onion, chopped
3/4 cup panko (See note)
lemon wedges, for garnish (optional)
Directions:
Heat 2 tsp. EVOO in large skillet over medium-high heat. Season salmon on both sides with salt and pepper. Cook until golden brown and tender. Transfer to medium bowl, and cool. Use fork to break salmon into small flakes and add cilantro, onion, beaten egg, mustard, pepper, and salt; toss gently. Form salmon mixture into patties, and coat each with breadcrumbs. Heat medium and add EVOO in skillet. Cook patties until golden brown and flip once. Transfer to plate. Repeat with remaining. Garnish lemon wedges(optional) and serve. Enjoy!
NOTE: If you do not have panko on hand, you can substitute regular or Italian bread crumbs, but breadcrumbs won’t be as crisp.
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2 tablespoons cilantro, chopped
1 small yellow onion, chopped
3/4 cup panko (See note)
lemon wedges, for garnish (optional)
Directions:
Heat 2 tsp. EVOO in large skillet over medium-high heat. Season salmon on both sides with salt and pepper. Cook until golden brown and tender. Transfer to medium bowl, and cool. Use fork to break salmon into small flakes and add cilantro, onion, beaten egg, mustard, pepper, and salt; toss gently. Form salmon mixture into patties, and coat each with breadcrumbs. Heat medium and add EVOO in skillet. Cook patties until golden brown and flip once. Transfer to plate. Repeat with remaining. Garnish lemon wedges(optional) and serve. Enjoy!
NOTE: If you do not have panko on hand, you can substitute regular or Italian bread crumbs, but breadcrumbs won’t be as crisp.
