BuffaloSpree.com's Recipe of the week: Fresh Salmon Cakes
Salmon cakes may be served warm or at room temperature with a dipping sauce—such as aoli or chutney—or over a salad with a light dressing.
Makes 8 small cakes
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8 ounces skinless boneless salmon fillet
1 large egg
1 tablespoon mayonnaise
2 teaspoons Dijon mustard
1 tablespoon fresh chopped dill
1 shallot, peeled and minced
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 cup fresh bread crumbs, loosely packed
Oil for sauteing
Dice the salmon into 1-inch cubes and place it in a food processor. Pulse the food processor until the salmon is course chopped, but not pureed. Transfer the salmon to a bowl and add the egg, mayonnaise, mustard, dill, shallot, salt, and pepper. Stir until combined, then add the breadcrumbs and stir again. Place the raw salmon cake mixture in the refrigerator for 20 minutes to allow the flavors to mingle. Heat a small amount of vegetable oil in a non-stick skillet. Drop the salmon mixture from a spoon into the heated skillet, flattening and shaping them before they become firm. Cook the salmon cakes on both sides over medium heat for about five minutes, or until they are cooked throughout.