Serves 8 as an appetizer
In my restaurant days when we were cutting fresh salmon we always seemed to have a few small pieces left over. I created this recipe to take advantage of those little tidbits. I often will serve these cakes on a bed of savory salad greens and garnish them with a dollop of fresh salsa or an herb aioli, which I’ve done here. You’ll note that I call for the salmon to be both diced and finely chopped.
5 ounces fresh salmon, cut into 1/4-inch dice
5 ounces fresh salmon, very finely chopped
3 ounces fresh uncooked shrimp, cut into 1/4-inch dice
1 egg white, beaten
2 tablespoons finely diced red or yellow bell pepper (or a combination)
1 tablespoon finely chopped green onions
2 teaspoons finely grated lemon zest
1/2 teaspoon seeded and minced jalapeno chile (or to taste)
2 teaspoons or so mayonnaise
2 teaspoons drained and chopped capers
Kosher or sea salt and freshly ground black pepper to taste
1/3 cup or so Panko or other coarse dry breadcrumbs, plus more for dredging
Olive oil for sautéing
Herb aioli (recipe follows)
In a medium bowl, combine all the ingredients for the salmon mixture. It should just hold together and at the same time not bee too dense and heavy. Add more breadcrumbs or mayonnaise if needed. Divide the mixture and pat to form into 8 cakes. Dredge the salmon cakes in remaining breadcrumbs that you’ve seasoned with salt and pepper. (The salmon cakes may be prepared in advance to this point. Store uncovered in the refrigerator for up to 4 hours.) In a large sauté pan pour in oil to a depth of 1/8 inch. Heat the oil and sauté the cakes until golden brown, about 3 minutes per side. Serve immediately with a dollop of aioli.
Makes about 1 cup
2 tablespoons roasted or poached garlic
3/4 cup mayonnaise
2 tablespoons mixed finely chopped herbs, such as chives, basil, parsley, chervil and/or tarragon
1 tablespoon drained, chopped capers
Salt and freshly ground pepper to taste
Mix everything together in a bowl. Store refrigerated and covered for up to 3 days.