Salmon Cakes: 1/4 C. chopped fresh Italian parsley, tightly packed 4 green onions, cut into 4 inch lengths 1 1/4 lb. skinless salmon fillets, cut into 1-inch cubes 2 T. Dijon mustard 1 T. mayonnaise 1/2 C. fresh breadcrumbs from Panera French bread 1/2 tsp. salt 1/2 tsp. freshly ground pepper Olive oil for brushing
Lemon Mayonnaise: 1 C. mayonnaise 2 green onins, minced 1 T. fresh lemon juice 2 tsp. grated lemon peel 1/2 tsp. fresh lemon thyme (optional)
First, prepare the lemon mayonnaise. Whisk the mayonnaise, minced green onions, lemon juice and grated lemon peel in small bowl to blend. Add lemon thyme if desired. Refrigerate until serving.
Combine the other 4 green onions and chopped parsley in a food processor; blend until finely chopped. Add cubed salmon, Dijon mustard and 1 T. mayonnaise. Coarsely chop the salmon in food processor. Place salmon mixture in large bowl. Mix in breadcrumbs, salt and pepper. Moisten hands and using about 1/3 cup for each, shape salmon mixture into 8 patties, each about 1/2 inch thick. Brush both sides with olive oil. Grill salmon cakes over medium barbecue heat to desire doneness...about 3 minutes per side for medium. Serve with lemon mayonnaise.
Sue Stees, Panera Bread
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