Tuesday, September 27, 2022
Sept. 27, 2022

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Salmon cakes perfect vehicle for fillets that are imperfect

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These nubbly, crisp-edged cakes are the perfect vehicle for salmon fillets that skew toward imperfect, such as tail-end cuts, splits in the flesh, uneven freezing. They’re also a tender introduction to, and slightly different way to serve, the popular and healthful fish.

The original recipe called for red bell pepper; feel free to use it. We tossed in carrot instead.

Serve over greens or with a cool corn-and-bean salad.

Crispy Salmon Cakes

4 servings

Adapted from “Express Lane Cooking: 80 Quick-Shop Meals Using 5 Ingredients,” by Shawn Syphus (Page Street Publishing, 2015).

Canola oil

4 white button mushrooms (3 ounces total)

1 small carrot (not baby-cut; may substitute ¼ seeded red bell pepper)

Leaves from 1 or 2 stems flat-leaf parsley (optional)

1 pound skinless salmon fillet

1 large egg

1 teaspoon garlic powder

1 teaspoon onion powder

¼ teaspoon kosher salt, plus more as needed

2 tablespoons regular or low-fat mayonnaise

1 tablespoon teriyaki sauce

1 teaspoon white wine vinegar

⅔ cup plain panko bread crumbs

Heat enough oil to generously coat the bottom of a large nonstick skillet over medium heat. Place a wire rack over a few layers of paper towels.

Combine these items in a bowl as you prep: Clean and stem mushrooms; finely chop. Scrub carrot well, then finely chop. Mince parsley (to taste), if using. Cut salmon into ¼- to ½-inch dice.

Lightly beat the egg in a cup, then add to the bowl, along with the garlic and onion powders, salt, mayo, teriyaki sauce, vinegar and panko. With clean hands, blend and form into 8 equal-size patties (about 3½ inches wide).

Add half of the patties to the hot oil; cook for about 2 minutes or until crisped on the bottom, then flip and cook on the second side for 2 to 3 minutes or until golden. Transfer to the rack; cover loosely with foil. Repeat with the remaining patties.

Season lightly with salt, as needed. Serve warm or at room temperature.

Per serving (using low-fat mayonnaise): 390 calories, 27 g protein, 11 g carbohydrates, 26 g fat, 5 g saturated fat, 115 mg cholesterol, 570 mg sodium, 0 g dietary fiber, 2 g sugar

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