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Pan-Fried Fresh Salmon Cakes
Makes 8 cakes (serves 4)

1 1/4 pounds salmon fillet
1 slice high-quality white sandwich bread, such as Pepperidge Farm, crusts
removed and white part chopped very fine (about 5 tablespoons)
2 Tbsp mayonnaise
1/4 cup finely grated onion
2 Tbsp chopped fresh parsley leaves
3/4 tsp salt
1-1/2 Tbsp juice from 1 lemon
1/2 cup all-purpose flour
2 large eggs
1-1/2 tsp plus = vegetable oil
1/4 cup plain dried bread crumbs, preferably panko

Locate and remove any pin bones from salmon flesh. Using sharp
knife, cut flesh off skin, then discard skin. Chop salmon flesh
into 1/4 to 1/3-inch pieces and mix with chopped bread, mayonnaise,
onion, parsley, salt, and lemon juice in medium bowl. Scoop a
generous 1/4-cup portion salmon mixture from bowl and use hands to
form into a patty measuring roughly 2-1/2 inches in diameter and
3/4 inch thick; place on parchment-lined baking sheet and repeat
with remaining salmon mixture until you have 8 patties. Place
patties in freezer until surface moisture has evaporated, about 15

Meanwhile, spread flour in pie plate or shallow baking dish. Beat
eggs with 1-1/2 teaspoons vegetable oil and 1-1/2 teaspoons water
in second pie plate or shallow baking dish, and spread bread crumbs
in a third. Dip chilled salmon patties in flour to cover; shake
off excess. Transfer to beaten egg and, using slotted spatula,
turn to coat; let excess drip off. Transfer to bread crumbs; shake
pan to coat patties completely. Return now-breaded patties to
baking sheet.

Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed
skillet over medium-high heat until shimmering but not smoking,
about 3 minutes; add salmon patties and cook until medium golden
brown, about 2 minutes. Flip cakes over and continue cooking until
medium golden brown on second side, about 2 minutes longer. Transfer
cakes to plate lined with paper towels to absorb excess oil on
surface, if desired, about 30 seconds, and then serve immediately,
with the creamy lemon herb dipping sauce, if you like.

Creamy Lemon Herb Dipping Sauce
Makes generous 1/2 cup

1/2 cup mayonnaise
2-1/2 Tbsp juice from 1 lemon
1 Tbsp minced fresh parsley leave
1 Tbsp minced fresh thyme leaves
1 large scallion, white and green part, minced
1/2 tsp salt
Ground black pepper

Mix all ingredients in small bowl; season to taste with ground
black pepper. Cover with plastic wrap and chill until flavors
blend, at least 30 minutes.


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