Courtesy Diane Morgan, author, Salmon: Everything You Need to Know + 45 Recipes
In her book, Salmon: Everything You Need to Know + 45 Recipes (Chronicle Books, 2016), James Beard Award winner Diane Morgan pairs zesty salmon cakes with a bright slaw of jicama, orange and cilantro.
- ¾ pound salmon fillet, skin and pin bones removed
- 2 teaspoons extra-virgin olive oil
- Fine sea salt
- Freshly ground black pepper
- 4 tablespoons unsalted butter, divided
- 1 tablespoon minced fresh ginger
- ½ cup finely diced white onion
- 1 cup finely diced celery
- ½ cup finely diced red pepper
- ½ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon cayenne pepper
- 1 teaspoon minced fresh thyme
- 2 teaspoons snipped fresh chives
- 2 tablespoons minced flat-leaf parsley
- 1½ cups Japanese Panko breadcrumbs
- 2 tablespoons grapeseed oil, or other neutral oil
Preheat oven to 250°F. Place salmon in a shallow baking dish. Rub with olive oil, and season lightly with salt and black pepper. Bake approximately 20 minutes, or until internal temperature is 125°F. Set aside to cool.
In nonstick frying pan, melt 2 tablespoons butter over medium heat. Add ginger, onion, celery and red pepper. Sauté until soft, approximately 4 minutes. Add ½ teaspoon salt and a few grinds of black pepper. Set aside to cool.
In medium bowl, combine mayonnaise, lemon juice, cayenne, thyme, chives and parsley. Mix well. Using a fork, flake salmon into small pieces. Add salmon to mayo mixture. Add cooled vegetables. Mix with a rubber spatula, being careful not to mash salmon. From salmon mixture, make 12 cakes approximately 1¾-inches in diameter and ½-inch thick.
Place cakes on baking sheet. Cover and refrigerate at least 40 minutes; cakes may be made up to 8 hours in advance.
Spread breadcrumbs on plate and coat salmon cakes evenly.
Heat large cast-iron pan over medium heat. Add remaining butter and grapeseed oil. Fry salmon cakes 3 minutes per side. Transfer to plate and keep warm. Makes 12 cakes.
- 1 (¾ pound) jicama, peeled and cut into matchsticks
- ½ red onion, cut into thin wedges
- 3 Satsuma oranges, peeled and sectioned
- ⅓ cup finely chopped cilantro
- 3 tablespoons extra-virgin olive oil
- Juice of 1 lime
- 1 teaspoon Dijon mustard
- ¾ teaspoon cumin
- ¾ teaspoon fine sea salt
- ½ teaspoon sugar
- Freshly ground black pepper, to taste
Combine jicama, onion, oranges and cilantro in large bowl. Toss well.
In small bowl, combine olive oil, lime juice, mustard, cumin, salt, sugar and a few grinds of black pepper. Stir vigorously to form dressing. Pour over slaw. Toss well. Cover and refrigerate for up to 24 hours.
To serve, place mound of slaw in center of plate and top with salmon cake. Serves 12.