Pan Fried Fresh Salmon Cakes

Ingredients:

• 1 1/4 lb salmon fillets
• 1 slice high-quality white sandwich bread (I put mine in my food processor)
• 2 Tbsp mayonnaise
• 1/4 C finely grated onion (I put mine in my food processor)
• 2 Tbsp chopped fresh parsley
• 3/4 tsp salt
• 1 1/2 Tbsp juice from 1 lemon
• 1/2 C unbleached all-purpose flour
• 2 large eggs, lightly beaten
• 1 1/2 tsp plus 1/2 C vegetable oil
• 1 1/2 C water
• 3/4 C plain dry bread crumbs, preferably Panko (Japanese-style bread crumbs, available in Asian food stores, or in the Asian section of most grocery stores)
• Lemon wedges

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

Meanwhile, spread the flour in a pie plate. Beat the eggs with 1 1/2 tsp vegetable oil and the water in a second pie plate, and spread the bread crumbs in a third. Dip the chilled salmon patties in the flour to cover; shake off any excess. Transfer to the beaten egg and coat; let excess drip off. Transfer to the bread crumbs; shake pan to coat the patties completely. Return the breaded patties to the baking sheet.

Heat the remaining 1/2 C vegetable oil in a large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking. Add the salmon patties and cook until medium golden brown, about 2 minutes each side. Transfer cakes to a large plate lined with paper towels to absorb any excess oil. Serve with lemon wedges or dipping sauce.

373 calories in 1 cake, 25.5 g fat (5.2 saturated), 0.8 g dietary fiber

Creamy Lemon Herb Dipping Sauce:

• 1/2 C mayonnaise
• 2 1/2 Tbsp juice from 1 lemon
• 1 Tbsp minced fresh parsley
• 1 Tbsp minced fresh thyme
• 1 large scallion, white and green parts minced.
• 1/2 tsp salt
• ground black pepper

Mix all ingredients, including ground black pepper to taste, together in a small bowl. Cover and refrigerate until the flavors blend, about 30 minutes. (this sauce can be refrigerated for several days).