Though
canned salmon is often used in fish cakes, in this recipe, we use fresh
salmon fillets to make this simple but satisfying dish.
Prep: 0:30
Level: Moderate
Yield: 4 servings
Ingredients
- 1 lemon
- 1 c. fresh flat-leaf parsley leaves
- ½ c. fresh dill
- 4 scallions
- 1½ lb. skinless salmon fillet
- 1 large egg white
- Kosher salt
- pepper
- 1 c. panko bread crumbs
- 3 tbsp. olive oil
- 2 tsp. Honey
- 1 c. fresh mint leaves
- 1 c. Fresh cilantro leaves
- 1 bunch radishes
- 1 Bibb lettuce
Directions
- Heat the oven to 250 degrees F. Grate 2 teaspoons lemon zest into a food processor. Add 1/2 cup parsley, 2 tablespoons dill, and half the scallions; pulse to combine. Add the salmon, egg white, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and pulse until just combined and very coarsely chopped (do not purée).
- Form the salmon mixture into eight 1/2-inch-thick patties. Coat each patty in the bread crumbs, pressing gently to help them adhere.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 4 salmon cakes and cook until golden brown and cooked through, 2 to 3 minutes per side; transfer to a baking sheet and place in the oven to keep warm. Wipe out the skillet and repeat with 1 tablespoon oil and 4 salmon cakes.
- Meanwhile, squeeze the juice of the lemon into a medium bowl (you should have about 1/4 cup). Whisk in the honey and 1/4 teaspoon each salt and pepper then whisk in the remaining 1 tablespoon oil. Add the mint, cilantro, radishes, lettuce, and the remaining parsley, dill, and scallions and toss to coat. Serve with the salmon cakes.
