Classic Salmon Cakes

Name: Classic Salmon Cakes
Prep time: 24 min
Cook time: 24 min
Total time: 24 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon Dijon mustard; 1 large egg, lightly beaten; 1 Tbsp minced fresh flat-leaf parsley; 2 Tbsps finely chopped green onions; 0 teaspoons ground red pepper; 0 teaspoons kosher salt; 1 lemon, quartered; 1 teaspoon lemon juice; 2 Tbsps canola mayonnaise; 1 teaspoons Old Bay seasoning; 1 Tbsp olive oil; 158 milliliters panko (Japanese breadcrumbs), divided; 227 grams cooked, flaked salmon; 1 teaspoons Worcestershire sauce

Classic Salmon Cakes might be just the main course you are searching for. Watching your figure? This dairy free and pescatarian recipe has 240 calories, 14g of protein, and 16g of fat per serving. This recipe serves 4. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of dijon mustard, green onions, lemon juice, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes around 24 minutes.

Instructions

Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well.

Ingredients you will need

Panko

Egg

Equipment you will use

Bowl

Add salmon; stir gently just until combined.

Ingredients you will need

Salmon

Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape salmon mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties.

Ingredients you will need

Salmon

Panko

Heat a large nonstick skillet over medium-high heat.

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Frying Pan

Add oil to pan; swirl to coat.

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Cooking Oil

Equipment you will use

Frying Pan

Add patties; cook 3 minutes on each side or until golden.

Serve with lemon wedges.

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Lemon Wedge

Equipment

Bowl

Frying Pan

Ingredients

Servings:

1teaspoon

Dijon mustard 1large

egg, lightly beaten 1Tbsp

minced fresh flat-leaf parsley 2Tbsps

finely chopped green onions 0teaspoons

ground red pepper 0teaspoons

kosher salt 1

lemon, quartered 1teaspoon

lemon juice 2Tbsps

canola mayonnaise 1teaspoons

Old Bay seasoning 1Tbsp

olive oil 158milliliters

panko (Japanese breadcrumbs), divided 227grams

cooked, flaked salmon 1teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try A to Z Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.