October 21, 2009

Dill & Caper Salmon Cakes




14 ounces cooked fresh salmon
1/2 cup panko, divided use
1/3 cup mayonnaise
1/3 cup diced celery
1 1/2 tablespoons Dijon mustard
1 shallot, minced
2 tablespoons nonpareil capers
1 tablespoon minced dill

additional panko for dredging
canola oil

Directions:
Mash the salmon with a potato masher until fairly smooth. Add 1/2 cup panko and all of the remaining ingredients. Mix. Form into eight patties. Pour panko into a shallow bowl. Dredge the patties in the panko. Refrigerate 10 minutes. Heat about a quarter inch of oil in a large skillet. Fry each patty, flipping once, until golden on both sides. Drain on paper towel lined plates.


My thoughts:
What can be simpler or more satisfying than a salmon cake? I've had many a bland croquette though, and set out to make a truly flavorful cake that is worthy of the salmon inside. I know a lot of people use canned salmon in salmon cakes but frankly, I just don't like the flavor or texture of canned salmon. At all. Instead, I like to use leftover (cooked) fresh salmon. It really makes all the difference. I then made a filling that was inspired by the rémoulade that is often served aside salmon cakes; one with plenty of dill, mustard and capers. This made the cakes quite flavorful without overwhelming the flavor of the salmon. I then rolled them in panko for a light crust rather than a heavy breaded one. The result: an elegant and delicious salmon cake that took no more effort than the most basic variety. I can't wait until I have leftover salmon again!



10 comments:

  1. Those sound really good. I also make salmon cakes from leftover salmon. Haven't done Panko before. I think that would be great!

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  2. Every time I read your posts, I learn something new:

    "nonpareil capers"

    really? Now I must go find some! This looks delicious!

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  3. Hey!! Love Salmon cakes! I juut made two different versions for the Tastemaker challenge but never thought of capers...what a great idea!!!

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  4. These sound delicious! I've never made a fish cake before, but I've been meaning to - yum!

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  5. These look beautiful! Dill and salmon go so perfectly together - there's something about dill that really works with salmon's richness. And panko is definitely superior to breadcrumbs :)

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  6. I hate, hate, HATE to "clean" canned salmon so I'm in total agreement of using filets!

    My husband would love these.

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  7. My husband would LOVE these!!

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  8. I absolutely must try these! I am a salmon fanatic. I've made crab cakes before, but have never tried them with salmon. Great idea.

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  9. These look terrific- enought to getme to give this a try despite a horrific experience with salmon cakes as a child (I hated those soft mealy bones!)

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