Stephan...well, he used to say that salmon was either the fish he liked the most or hated the least, though I introduced him to tilapia a few months ago and now that's his favorite fish. Other than that, he doesn't particularly like fish. Did I mention he served his mission where you could get fresh-caught salmon? Yeah, he didn't care for that either. When we were first married, he gagged whenever I ordered sushi at our favorite Japanese restaurant. He tolerates California rolls, but that's pretty much it. It doesn't bother me; he loves Japanese food otherwise, so we can still be married. No seriously, if he didn't like Japanese food, we wouldn't be married. That's another story for another time ;)
However, Stephan does enjoy these salmon cakes, though he always lets me eat the leftovers the next day (not that I'm complaining, of course).
Little known fact: the thought of salmon cakes used to gross me out, but mostly because I was grossed out at ground up fish. When I saw this recipe on Cooks Illustrated (my mom lets me use her account--thanks Mom!), it made my mouth water and I decided to try it out.
It took me a few tries to get the recipe right--the original recipe wasn't clear about the panko, but now I have it down pretty well...if I do say so myself.
So first, I chopped up some salmon (if you're using frozen salmon like I do, thaw first). Then I put them into the food processor.
And I pulsed it.
Now, you don't want to puree it (hence the pulsing), but you don't want to have big chunks either. Just little...pill-like bits. Sorry, that's the only imagery I could come up with :)
Get a bowl. And put some panko and parsley
Mayonnaise, mustard, and lemon juice...
Salt, pepper, and cayenne pepper...
|That is an actual "pinch" measuring spoon, folks!|
|If you don't know what panko is, then you haven't lived! And what lovely feet I have...the better to chase toddlers with my dear!|
|Looks appetizing, huh?|
Take a measuring cup (1/4 or 1/3 will do nicely), scoop it up, and coat it with the panko. Repeat until you don't have anymore salmon.
The result should look something like this:
Get a skillet. If you have an electric skillet, I highly recommend using it for this. I didn't have one when I first took these pictures. Heat oil over medium-high heat until "shimmering".
Heat for approximately two minutes. Then flip them carefully.
|I highly recommend serving with quinoa, salad, and some fruit :)|
|This USED to be Kate's favorite meal. Now that she's two, she's becoming picky. Dislike.|