Southwestern Salmon Cakes Recipe


In the world of seafood cakes the crisp-crusted salmon cakes don't have the same crunch as the classics of the sea shack They're a little more refined and are suitable as a scrumptious food item. Salmon has a distinct taste and a soft, moist texture. It should be able to stand out, and not be obscured by gluey binding agents. Due to its distinct taste, salmon can take on strong flavor profiles.

Southwestern-inspired ingredients made the cakes something different than the norm: spicy canned green chiles, fresh cilantro and scallions, lime zest and juice, and chipotle chile powder. Chopping small pieces of salmon (raw was preferred to conventional canned fish, which became into a sour taste) resulted in more uniform cutting and produced small, discrete pieces fish.

The crisp and light panko served double duty, making the cakes more secure and also coating the cakes' exteriors. We prefer serving light green salad alongside. Salmon cakes can be shown together with Herb Yogurt Sauce (see this page)

Serving: 4

1½ cups panko bread crumbs, divided
1 pound skinless salmon fillets, cut into 1-inch pieces
3 tablespoons mayonnaise
1 (4-ounce) can whole green chiles, drained and chopped fine
2 tablespoons chopped fresh cilantro
2 scallions, sliced thin
1 teaspoon grated lime zest plus 1 tablespoon juice, plus lime wedges for serving
½ teaspoon chipotle chile powder
½ teaspoon table salt
¼ teaspoon pepper
¼ cup vegetable oil

1. Sprinkle 3/4 cup panko into a shallow dish. In two batches, chop salmon in food processor until it is coarsely broken into 1/4-inch-to 1/2-inch pieces. This takes about 3 pulses. Transfer each batch to a large bowl. Mix gently in mayonnaise, chillies, cilantro, scallions citrus juice and zest chilli powder salt, pepper and the remaining 3/4 cup of panko.

2. With your hands that are lightly moistened Divide the portions of salmon into four equal portions. Then, gently shape each one into a three-quarter-inch cakes. One cake at a time one time, dip each cake in panko, gently pressing to ensure that it sticks; then transfer to a the plate.

3. Cook oil in a 12-inch nonstick skillet on medium temperature until it starts to shimmer. Cook cakes until they are well-browned about 3 to 4 minutes on each side. Transfer cakes onto a paper towel-lined plate and allow to drain for around 30 seconds for each side. Enjoy with lemon wedges.

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