Diced pieces of salmon combined with egg, shallot and breadcrumbs, shaped into cakes and pan seared until golden brown and served with a chive yogurt sauce.
This is one of my favorite summer weeknight meals as salmon cakes are perfect to eat out on the patio with a glass of white wine. To make this recipe, buy the thick middle chunk of the salmon because, rather than using ground salmon, the salmon is kept in small pieces to give more texture.
There is just enough binding to hold the cakes together without overpowering the salmon. A similar and more sustainable alternative to salmon is steelhead trout, a fish from the same family as salmon that tastes and looks very similar.
Cut the salmon into ¼” to ½” cubes. In a large bowl mix the salmon, mayonnaise, shallot, coriander, cayenne, chives, lemon zest, lemon juice, ¼ teaspoon of the salt, pepper and panko breadcrumbs. In a small bowl lightly beat an egg, then gently fold into the salmon mixture.
Form 4 cakes about 4” in diameter. Heat the oil in a large sauté pan over medium-high heat and cook the salmon cakes until golden brown and the salmon becomes opaque, about 4 minutes on each side.
Since the salmon is in large chunks be careful when flipping the cakes, as they tend to fall apart easily.
For the yogurt chive sauce:
Stir together the yogurt, chives, lemon zest, lemon juice, and salt.
Serve the warm salmon cakes with the sauce and corn or arugula salad on the side.
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