Diane Morgan's Panko Salmon Cakes
We're working hard to get you your 2016 Salmon Share. So what to do with those last precious morsels of your 2015 Salmon Share? Panko Salmon Cakes are the answer!
Diane Morgan has a great, salmon-centric cookbook that you should all get and this is just one of the recipes that she has kindly shared with us. Buy it here: Salmon: Everything You Need to Know +45 Recipes. Diane is a big proponent of REALLY knowing where your salmon comes from and buying in bulk. She teaches cooking classes in Portland and has helped us spread the Small Scales Seafood Salmon love. Thanks Diane!
For more great ideas from Diane visit: www.dianemorgancooks.com
Panko-Crusted Salmon Cakes with Jicama Orange Slaw (photo and recipe courtesy of Diane Morgan)
Makes 12 salmon cakes; serves 12 as an appetizer or 6 as a main course
Just like perfect crab cakes that fall apart with the touch of a fork, these salmon cakes have no heavy binders and aren’t bogged down with bread crumbs or other fillers. The fresh taste of the salmon, accented with ginger, onion, and herbs, makes these cakes light and delectable, and coating them in panko (Japanese bread crumbs) gives them a delectable crisp crust. As a nice contrast and welcome addition to the plate, I’ve added a citrus-infused jicama slaw with orange segments, red onion, and lots of cilantro. Although the ingredients list looks long, the salmon cakes and slaw are quick to make, and there are lots of do-ahead options. Plus, they are intensely good!
One 12-oz [340-g] salmon fillet, skin and pin bones removed
2 tsp extra-virgin olive oil
Fine sea salt
Freshly ground black pepper
4 Tbsp [55 g] unsalted butter
1 Tbsp peeled and minced fresh ginger
1/2 cup [70 g] finely diced white onion
1/2 cup [70 g] finely diced celery
1/2 cup [70 g] finely diced red bell pepper
1/2 cup [120 ml] mayonnaise
1 Tbsp fresh lemon juice
1/4 tsp cayenne pepper
1 tsp minced fresh thyme
2 tsp snipped fresh chives
2 Tbsp minced fresh flat-leaf parsley
Jicama Slaw
One 12-oz [340-g] jicama, peeled and cut into matchsticks 2 in [5 cm] long and 1/4 in [6 mm] thick
1/2 small red onion, halved lengthwise and cut into thin wedges
3 satsuma oranges, peeled, white pith removed, and sectioned
1/3 cup [10 g] chopped fresh cilantro
3 Tbsp extra-virgin olive oil
Juice of 1 lime
1 tsp Dijon mustard
3/4 tsp ground cumin
3/4 tsp fine sea salt
1/2 tsp sugar
Freshly ground black pepper
1 1/2 cups [90 g] panko (Japanese bread crumbs)
2 Tbsp grapeseed or other neutral oil
Position a rack in the center of the oven and preheat the oven to 250ºF [120ºC].
Place the salmon in a shallow baking dish just large enough to hold it. Rub it all over with the olive oil and season lightly with salt and black pepper.
Bake the salmon until the fat between the layers turns opaque, almost white, and the fish flakes slightly when pierced with a knife, about 20 minutes. Alternatively, insert an instant-read thermometer into the thickest part of the salmon; when it registers about 125ºF [52ºC], the fish is done. Set aside to cool.
Meanwhile, in a nonstick frying pan or sauté pan, melt 2 Tbsp of the butter over medium heat and swirl to coat the bottom of the pan. Add the ginger, onion, celery, and bell pepper and sauté, stirring frequently, until the vegetables are soft but not brown, about 4 minutes. Add 1/2 tsp salt and a few grinds of black pepper. Set aside to cool.
In a medium bowl, combine the mayonnaise, lemon juice, cayenne, thyme, chives, and parsley and mix well. Using a fork, flake the salmon into small pieces and add it to the mayonnaise mixture. Add the cooled vegetables and, using a rubber spatula, gently mix the ingredients, being careful not to mash the salmon.
Form the salmon mixture into 12 cakes, each about 1 3/4 in [4.5 cm] in diameter and 1/2 in [12 mm] thick. Place the salmon cakes on a rimmed baking sheet, cover, and refrigerate for at least 40 minutes, or up to 8 hours.
To make the jicama slaw: In a large bowl, combine the jicama, onion, oranges, and cilantro and toss to mix well. In a small bowl, combine the olive oil, lime juice, mustard, cumin, salt, sugar, and a few grinds of black pepper and stir vigorously to form a dressing. Taste and adjust the seasoning. Pour the dressing over the slaw and toss to mix well. Cover and refrigerate for up to 1 day. Remove from the refrigerator 30 minutes before serving. Toss again just before serving.
Spread the bread crumbs on a dinner plate. One at a time, roll the salmon cakes in the bread crumbs, coating evenly on all sides, then set aside on a plate. In a large sauté pan, preferably cast iron, heat the remaining 2 Tbsp butter and the grapeseed oil over medium-high heat and swirl to coat the bottom of the pan. Working in batches to avoid crowding, brown the salmon cakes on one side, about 3 minutes. Flip them and brown the second side, about 3 minutes longer. Transfer to a plate and keep warm. Repeat with the remaining cakes.
Serve the salmon cakes immediately, accompanied with the jicama slaw.
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