Salmon Cakes
We’ve all had poached salmon that’s bland and dry. Simmer it gently in a zippy court bouillon — an infused cooking liquid with rice vinegar, orange rind, and peppercorns — and the fish texture will be silky with sublime, clean flavors. Begin with a 3-pound piece of boneless salmon (skin still on). The fishmonger will cut the salmon evenly into six portions, or do it yourself at home. The skin keeps the fish intact during poaching. After the fish is poached, slip off the skin, let some of the cooking liquid boil rapidly until reduced and concentrated, and swirl in butter for a rich, citrusy sauce.
The next day, flake the leftover salmon. Add sauteed red pepper and onion, and season with Old Bay, Dijon mustard, cayenne pepper, Worcestershire, and enough bread crumbs and egg to bind the mixture. Chill and shape into cakes. Then saute in oil until golden. Yesterday’s delicate salmon becomes today’s crusty, lightly spicy salmon cakes. Nothing bland here.
4 tablespoons olive oil
3 scallions, finely chopped
1 stalk celery, finely chopped
1 red bell pepper, cored and finely chopped
2 pieces cooked salmon, flaked into large pieces
1 cup fresh white bread crumbs
1/3 cup mayonnaise
1 egg
1/4 cup chopped fresh parsley
1 tablespoon Old Bay Seasoning
1 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
Dash of Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lemon, cut into wedges (for serving)
1. In a large nonstick skillet over medium heat, heat 1 tablespoon of the oil. Cook the scallions, celery, and bell pepper, stirring often, for 10 minutes or until softened. Transfer to a bowl. Wipe out the skillet.
2. To the bowl, add the salmon, bread crumbs, mayonnaise, egg, parsley, Old Bay, mustard, cayenne pepper, Worcestershire, salt, and black pepper. Cover and refrigerate for 30 minutes.
3. Form the mixture into 4 large cakes.
4. In the skillet over medium-high heat, heat the remaining 3 tablespoons olive oil. Add the salmon cakes and cook without disturbing for 5 minutes or until they are golden on the bottom. Turn and cook 5 minutes more or until they are golden on the bottom and hot. Serve with lemon.
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