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Zesty Salmon Cakes

Zesty Salmon Cakes with Cucumber and Corn Salsa

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Ingredients
  

Salmon Mixture:

  • 1 lb. Fresh Salmon - cut into 1/4 inch dice
  • 8 oz. Fresh Salmon - finely chopped
  • 2 Eggs - large
  • 1/4 cup Celery - finely diced
  • 1/4 cup Sweet Yellow Onion - finely diced
  • 4 Scallions - chopped white and green parts
  • 1 tbsp. Lemon - zest
  • 2 tsp. Hot Sauce - such as Green Tabasco Sauce
  • 1 tsp. Garlic - chopped
  • 1 tbsp. Dijon Mustard
  • 1/2 cup Mayonnaise
  • 2 tsp. Fresh Dill - chopped
  • 2 tsp. Capers - rinsed and drained
  • Kosher Salt and Fresh Ground Black Pepper - to taste

Crust

  • 1 cup Panko Breadcrumbs - can be gluten-free if desired
  • Extra-Virgin Olive Oil

Instructions
 

  • In a medium bowl, combine all the ingredients for the salmon mixture. Do not overmix.
  • Form the mixture into twelve 2 1/2-inch cakes by 1 1/2-inch thick. Coat both sides with the Panko bread crumbs, shaking off any excess crumbs. Don't coat too heavy; the cakes should be light.
  • Heat the olive oil over medium-high heat in a large, non-stick skillet. Cook 6 at a time, about 3 minutes per side, turning once, until golden brown. Remove from the oil and place on a paper towel to drain. Cook the remaining cakes until done.
  • Serve immediately with the Cucumber Corn Salsa.
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