Italian Christmas Eve involves quite a bit of fish. Antipasta is a huge part of any of our family gatherings, so we end up having the equivalent of 4 meals before the “real” dinner is ever served. I’ve always made crab cakes as part of the seared scallops, octopus, crab salad, calamari, shrimp cocktail mix but there is really no reason why I shouldn’t be making salmon cakes instead. Just as moist and crispy, but a lot less cliché for an appetizer. Can’t wait for the holidays!
1 pound salmon burger, roughly chopped Available in Our Seafood Subscription Box
½ shallot, finely minced
½ large egg (approximately), whisked
1 tablespoon dijon mustard
1 tablespoon mayonnaise
1 tablespoon parsley, minced
Salt and pepper, to taste
2 cups panko, divided
¼ cup grapeseed oil
In a large bowl, combine all salmon, shallot, egg, dijon, mayonnaise, parsley, salt and pepper. Add ½ cup panko and stir to combine. Set mixture aside for 30 minutes for salmon mixture to firm up.
With a one ounce scoop or spoon, divide mixture into equal-sized cakes. Roll cakes in remaining 1 ½ cups panko, flatting ¾-1 inch thickness.
Add ¼ cup grapeseed oil to a skillet over medium-high heat. Fry salmon cakes in batches, until golden brown and cooked through, approximately 2 minutes per side. Rest on a paper towel lined plate and fry remaining cakes in remaining ¼ oil.
*Alternatively, you can bake these at 400 degrees, drizzled with olive oil, on a parchment lined sheet until browned and crisp.