Salmon Cakes

Recipe from Bon Appetit

During the season of Lent, I am always craving things besides my standby seafood options and I love Salmon. Though many people might find put a beautiful salmon steak in the food processor  something akin to sacrilege, I strongly believe this dish celebrate the salmon. With the subtle notes of ginger, garlic and scallions, the salmon specific aioli which is more of  a dressing than an aioli. and the quick pickles make this an experience of salmon rather than an insult to salmon.  It is sometimes hard to find salmon without the skin and I don’t actually have proper chef’s knives which would make it easier to take the skin off, so I looked for a steak without the skin. I was concerned about making this in my sm space since the aroma of fried fish tends to linger, but I was pleasantly surprised when the aroma didn’t stick around and the actual cakes were light on tasting of the sea, but heavy on the real salmon flavor.   As a child my experience of salmon, growing up in a household where new recipes were rarely tried because well, everybody liked the favorites so much, was solely lox, for better or for worse. I happen to like lox, but I honestly thought all salmon was good for was for serving on a bagel with a shmear. For those people who are not New Yorkers, putting a shmear on a bagel means not just smearing it with cream cheese, it mean SHMEARING it with cream cheese. When I discovered salmon as entree sans bagel, it was actually surprising when I liked it, and I have loved it ever since.  Autocorrect, of course, apparently has not ever been to Long Island, so it autocorrected schmear.     * Adjusted from recipe  Ingredients   INGREDIENTS   1½ pounds boneless, skinless center-cut salmon, patted dry  5 scallions, green parts finely chopped, white parts thinly sliced  1 1-inch piece ginger, peeled, finely grated  1 garlic clove, finely grated  2 tablespoons plus ⅔ cup mayonnaise  Kosher salt  1 teaspoon toasted sesame oil  4 teaspoons unseasoned rice vinegar, divided  3 medium Persian cucumbers, shaved lengthwise  1 teaspoon sugar  ¼ cup (or more) vegetable oil  ½ cup Panko bread crumbs  2 cups tender herbs, such as torn mint and/or cilantro leaves with tender stems

During the season of Lent, I am always craving things besides my standby seafood options and I love Salmon. Though many people might find put a beautiful salmon steak in the food processor something akin to sacrilege, I strongly believe this dish celebrate the salmon. With the subtle notes of ginger, garlic and scallions, the salmon specific aioli which is more of a dressing than an aioli. and the quick pickles make this an experience of salmon rather than an insult to salmon.

It is sometimes hard to find salmon without the skin and I don’t actually have proper chef’s knives which would make it easier to take the skin off, so I looked for a steak without the skin. I was concerned about making this in my sm space since the aroma of fried fish tends to linger, but I was pleasantly surprised when the aroma didn’t stick around and the actual cakes were light on tasting of the sea, but heavy on the real salmon flavor.

As a child my experience of salmon, growing up in a household where new recipes were rarely tried because well, everybody liked the favorites so much, was solely lox, for better or for worse. I happen to like lox, but I honestly thought all salmon was good for was for serving on a bagel with a shmear. For those people who are not New Yorkers, putting a shmear on a bagel means not just smearing it with cream cheese, it mean SHMEARING it with cream cheese. When I discovered salmon as entree sans bagel, it was actually surprising when I liked it, and I have loved it ever since. Autocorrect, of course, apparently has not ever been to Long Island, so it autocorrected schmear.

* Adjusted from recipe

Ingredients

INGREDIENTS

1½ pounds boneless, skinless center-cut salmon, patted dry

5 scallions, green parts finely chopped, white parts thinly sliced

1 1-inch piece ginger, peeled, finely grated

1 garlic clove, finely grated

2 tablespoons plus ⅔ cup mayonnaise

Kosher salt

1 teaspoon toasted sesame oil

4 teaspoons unseasoned rice vinegar, divided

3 medium Persian cucumbers, shaved lengthwise

1 teaspoon sugar

¼ cup (or more) vegetable oil

½ cup Panko bread crumbs

2 cups tender herbs, such as torn mint and/or cilantro leaves with tender stems

Find a salmon steak with the skin removed or remove the skin carefully

Find a salmon steak with the skin removed or remove the skin carefully

Cut the salmon into 2 inches cubes and place in your food processor. Process the salmon until it resembles a paste, but before it resembles a puree.

Cut the salmon into 2 inches cubes and place in your food processor. Process the salmon until it resembles a paste, but before it resembles a puree.

Dice your scallions, grate you ginger, and grate your garlic. Reserve.

Dice your scallions, grate you ginger, and grate your garlic. Reserve.

Add the salmon, spices, ginger, garlic , panko and scallions to a bowl.

Add the salmon, spices, ginger, garlic , panko and scallions to a bowl.

Form the salmon mixture into cakes (they’ll resemble burgers) and place on a parchment lined baking sheet covered in Saran Wrap. Refrigerate the cakes for at least an hour.  Slice the cucumber and add the rice wine vinegar and sugar to a bowl. Refrigerate for at least an hour.

Form the salmon mixture into cakes (they’ll resemble burgers) and place on a parchment lined baking sheet covered in Saran Wrap. Refrigerate the cakes for at least an hour.

Slice the cucumber and add the rice wine vinegar and sugar to a bowl. Refrigerate for at least an hour.

Pour olive oil into your medium skillet and place the cakes on medium high heat into the skillet. Unlike Salmon steaks, which you are supposed to turn once (twice is burgeoning on an insult to the salmon), your can frequently turn these burgers to ensure even cooking.

Pour olive oil into your medium skillet and place the cakes on medium high heat into the skillet. Unlike Salmon steaks, which you are supposed to turn once (twice is burgeoning on an insult to the salmon), your can frequently turn these burgers to ensure even cooking.

Cook until cakes are cooked through and golden on both sides with an inviting crust.

Cook until cakes are cooked through and golden on both sides with an inviting crust.

Make the aioli dressing by combing mayo, 2 tbls of rice wine vinegar, and crushed red pepper,

Make the aioli dressing by combing mayo, 2 tbls of rice wine vinegar, and crushed red pepper,

Serve hot with cucumber pickles and aioli dressing as option toppings. This salmon was served in my house (to me, yes, spiritually we should always make a point to serve others and serve ourselves), with sautéed Brussels sprouts.

Serve hot with cucumber pickles and aioli dressing as option toppings. This salmon was served in my house (to me, yes, spiritually we should always make a point to serve others and serve ourselves), with sautéed Brussels sprouts.