Salmon Cakes

BY CHEF JOHN ASH 

Chef Ash created this recipe to take advantage of the salmon that was left on the cutting board. Serve these rich cakes on a bed of savory salad greens and garnish them with a dollop of fresh salsa or an herb aioli. These cakes pair well with the The Cutrer Chardonnay. 

INGREDIENTS

5 oz fresh salmon, cut into 1/4-inch dice

5 oz fresh salmon, very finely chopped

3 oz fresh uncooked salmon, cut into 1/4-inch dice

1 egg white, beaten

2 tbsp finely diced red and/or yellow bell pepper

1 tbsp finely chopped green onions

2 tsp finely grated lemon zest

1/2 tsp seeded and minced jalapeno chile (or to taste)

2 tsp of mayonnaise

2 tsp drained and chopped capers

Kosher or sea salt to taste

Freshly ground black pepper to traste

1/3 c panko or other coarse dry breadcrumbs, plus more for dredging

Olive oil for sautéing

2 tbsp roasted or poached garlic (for herb aioli)

3/4 c mayonnaise (for herb aioli)

2 tbsp mixed finely chopped herbs, such as chives, basil or parsley (for herb aioli)

1 tbsp drained, chopped capers

Salt to taste

Freshly ground pepper to taste

INSTRUCTIONS

1. In a medium bowl, combine all the ingredients for the salmon mixture. It should just hold together and at the same time not bee too dense and heavy. Add more breadcrumbs or mayonnaise if needed.

2. Divide the mixture and pat to form into 8 cakes. Dredge the salmon cakes in remaining breadcrumbs that you've seasoned with salt and pepper. (The salmon cakes may be prepared in advance to this point. Store uncovered in the refrigerator for up to 4 hours.)

3. In a large sauté pan pour in oil to a depth of 1/8 inch. Heat the oil and sauté the cakes until golden brown, about 3 minutes per side.

4. Mix with herb aioli in a bowl and serve immediately. Afterwards, store refrigerated and covered for up to 3 days