Panko salmon cakes with lemony fennel salad
This recipe was a happy accident, born one summer’s day from a Tupperware of leftover salmon at the back of my fridge. I added all the panko and seasonings in my pantry and when it was all said and done I bit into those buttery edges and I knew I was onto something. If crab meat can find second life when mixed with breadcrumbs and and shaped into cakes, why not the same for salmon? You don’t even have to peel it out of a shell!!
The quick-pickled fennel salad provides a crunchy base and keeps things feeling light. This is no easy feat since we are building those crispy edges by making the salmon cakes swim upstream in a river of fat ;-) But hey girl, treat yo self.
This would also be great with canned salmon if you aren’t in the mood to cook the fish twice (no judgment here if so). Just add the zest of a lemon, 1 tbsp of lemon juice, and 2-3 cloves of raw garlic to the salmon cake mix and you will be shipshape.
These reheat well so make extra for the week, or invite a couple friends over and enjoy with a bottle of wine.
Happy eating, friends!
Ingredients
Makes 4 servings
Salmon cakes
1 lb salmon
1 tbsp oil
salt & pepper
half a lemon
4-5 cloves garlic, unpeeled
1 cup panko breadcrumbs
1 medium shallot, finely minced
1 tbsp dijon mustard
2tbsp mayo
1 tbsp chives, finely chopped
1 egg
1 tsp paprika
1 tbsp butter + 1 tbsp oil to fry
Fennel salad
2 medium fennel bulbs
1 tsp salt
1 tsp sugar
zest and juice of half a lemon
1 tbsp olive oil
1 tsp red pepper flakes
1 tbsp chives, finely chopped
To serve
1 tbsp mayo
2 tbsp dijon mustard
pinch red pepper flakes
chives to garnish
Instructions
Trim and season fennel first, as it’ll need to rest for 30 mins. Start the salmon, then finish fennel salad while salmon cakes are cooking on the stove.
Baked salmon:
Preheat oven to 375 degrees
Place salmon on a lined, lightly greased baking sheet. Drizzle with 1 tbsp oil and season with salt and pepper.
Wash and thinly slice 1/2 lemon, then arrange with 4-5 cloves garlic around salmon. Bake for 15-18 minutes, until opaque and easily flaked with a fork. Set aside to rest for at least 5 minutes.
Break salmon into small chunks using a fork, discard bones (if any) and skin. Finely chop roasted lemon slices. Pop roasted garlic out of skin and mash into paste with the back of a knife.
Salmon cakes:
Place salmon, lemon, garlic in a large bowl. Add panko, shallot, dijon, mayo, chives, egg, and paprika, then mix until combined.
Use hands to shape into 6-8 balls. Heat 1 tbsp butter and 1 tbsp oil in a heavy-bottomed pan or skillet over medium high heat. Place salmon cakes in pan and flatten slightly with the back of a spatula.
Cook until golden brown and crispy, about 5 mins on each side (may vary depending on your stove heat/size of cakes).
Fennel salad
Prepare the fennel: Trim leafy green fennel fronds and set aside (you’ll add them back later). Cut each bulb in half, then use a V-shaped cut to remove the tough inner core. Use a mandolin or knife to cut the remaining bulb into thin slices.
Rub fennel slices with salt and sugar, then set aside in a colander to drain for at least 30 minutes.
Add to a bowl with zest and juice of half a lemon, reserved fennel fronds (I like to only use the most delicate, thin fronds and discard the tougher stems), 1 tbsp olive oil, red pepper flakes. Taste and adjust seasonings if needed.
To serve
Make sauce by mixing mayo, mustard, red pepper flakes and chives.
Add fennel salad to bowls and place crispy salmon cakes on top. Spoon some sauce onto the salmon cakes, then garnish with extra chives and red pepper flakes. Enjoy!
