Cookbook:Salmon Cakes

Salmon Cakes
Category	Fish recipes
Yield	4 patties
Difficulty

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Ingredients

• 1¼ pounds skinless wild salmon filet, cut into 2-inch cubes
• Panko breadcrumbs
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 lemon, juiced
• 1 tbsp grated lemon zest
• 8 ounces olive oil
• Melted butter

Procedure

1. Run salmon through a meat grinder on medium setting. If you don't have a grinder, ask your butcher to do so, but ask for it to be clean before they do.
2. Combine ground salmon, ¼ cup breadcrumbs, salt, pepper, lemon juice, and lemon zest. Form into 4 patties, each about 1¼ inch thick.
3. Insert a probe thermometer into one of the cakes. Place on a greased baking pan and bake at 350°F until internal temperature reaches 130°F.
4. While the salmon cooks, heat olive oil in a cast iron skillet to 375°F. Once salmon is parcooked, dredge into more breadcrumbs then immediately transfer to oil. Cook until golden brown on both sides.
5. Serve immediately with melted butter.