I couldn't recall the last time that I had eaten salmon cakes, so I was excited to make them. But wow! They were even better than I had anticipated. Serve with an arugula salad dressed with a lemon-vinegerette, and you have a perfect low carb Summer dinner. Now if only June-gloom would pass so it would be warm enough to sit outside...
Pan-fried Salmon Cakes
Prepare seasoning and fillers while the salmon comes to temperature. Finely chop 2 tbsp each of fresh parsley, shallot, and scallion. Mix in a bowl with 3-4 tbsp of bread crumbs (I will try gluten-free next time), juice from one half of a lemon, 1/2 tbsp of dijon mustard, and 2 tbsp mayo. Season with salt and pepper.
Slice 1lb of skinless salmon fillet into manageable pieces. Coarsely grind in a food processor using short bursts. It's probably best to do it in batches to ensure better uniformity in the grind - remember, we want ground salmon, not salmon paste.
Mix ground salmon with fillers until combined. I was able to make six uniform patties with this batch. Once formed, gently coat them with bread crumbs by setting them in a bed of bread crumbs on a separate plate.
Heat several tablespoons of cooking fat on medium-high. I used left-over bacon fat, but I suppose vegetable oil would suffice. Drop a couple of bread crumbs into the hot fat, and if it bubbles, then it's ready to fry. Cook until golden-brown, two-three minutes per each side.
Drain over paper towels and serve with homemade tartar sauce (thanks mom).
And when they're in season, don't forget the berries and cream.