Chef Tom: Salmon Cakes - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Chef Tom: Salmon Cakes

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2 pounds skinless salmon fillet
½ cup Panko breadcrumbs
1/3 cup sliced green onion
1/3 cup chopped fresh parsley
¾ cup remoulade sauce
2 tablespoons cooking oil

Steam or poach salmon until done. (The salmon can be cooked in a 350 degree oven in a shallow covered pan with ¼ inch of water.) Let salmon cool in refrigerator. In a large mixing bowl gently break up salmon, add ½ of the breadcrumbs, green onions and parsley. Add ½ of Remoulade sauce and mix together. Mixture should hold together in patty form, add more breadcrumbs and or sauce until consistency is reached. Form salmon mixture into medium sized patty about 3 inch diameter and 1 inch thick. In a heavy bottomed pan, over medium heat pour enough olive oil to coat the bottom of the pan sear salmon patty until golden brown, about 4 minutes, turn and cook on other side for additional 4 minutes. Serve with a generous portion of remoulade.