{"id":218316,"date":"2019-06-10T22:55:52","date_gmt":"2019-06-11T02:55:52","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=218316"},"modified":"2019-06-10T22:55:52","modified_gmt":"2019-06-11T02:55:52","slug":"a-good-salmon-cake-delivers-rich-flavour-and-tender-texture","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2019\/06\/10\/a-good-salmon-cake-delivers-rich-flavour-and-tender-texture\/","title":{"rendered":"A good salmon cake delivers rich flavour and tender texture"},"content":{"rendered":"
\"\"<\/a>
Don’t overprocess the salmon, or the cakes will have a pasty texture. (File Photo<\/a>: Kurman Communications, Inc.\/Flickr<\/a>, CC BY 2.0<\/a>)<\/figcaption><\/figure>\n

A good salmon cake delivers rich flavour and tender texture; the best veers away from flavour-muting binders at all costs.<\/p>\n

We used a food processor to chop salmon into a mix of both fine and larger pieces for a varied and not overly dense texture. A single slice of bread provided just enough binding, and a combination of shallot, parsley, mustard, and capers complemented the salmon; a bit of mayonnaise ensured our patties would stay moist.<\/p>\n

Broiling the patties made them easy to flip and kept them from overcooking. We arranged them on one end of a baking sheet, leaving plenty of room for a broiler-friendly vegetable\u2014asparagus\u2014to cook simultaneously. A quick lemon and parsley sauce added a touch of class.<\/p>\n

Be sure to use raw salmon here; do not substitute cooked or canned salmon. Don’t overprocess the salmon, or the cakes will have a pasty texture. Lay the salmon cakes close together on the baking sheet so that the asparagus has a little extra space for browning<\/p>\n

HERBED SALMON CAKES WITH ASPARAGUS AND LEMON-HERB SAUCE<\/p>\n

Servings: 4<\/p>\n

Start to finish: 45 minutes<\/p>\n

Lemon-Herb Sauce:<\/p>\n

1\/4 cup mayonnaise<\/p>\n

1 tablespoon lemon juice<\/p>\n

1 scallion, minced<\/p>\n

2 teaspoons minced fresh parsley<\/p>\n

Salt and pepper<\/p>\n

Salmon Cakes and Asparagus:<\/p>\n

1 slice hearty white sandwich bread, torn into 1-inch pieces<\/p>\n

1 pound skinless salmon, cut into 1-inch pieces<\/p>\n

1 shallot, minced<\/p>\n

2 tablespoons mayonnaise<\/p>\n

2 tablespoons minced fresh parsley<\/p>\n

1 tablespoon Dijon mustard<\/p>\n

2 teaspoons capers, rinsed and minced<\/p>\n

Salt and pepper<\/p>\n

1 pound asparagus, trimmed<\/p>\n

1 teaspoon extra-virgin olive oil<\/p>\n

For the lemon-herb sauce: Combine all ingredients in bowl and season with salt and pepper to taste. Cover and refrigerate until serving.<\/p>\n

For the salmon cakes and asparagus: Adjust oven rack 3 inches from broiler element and heat broiler. Pulse bread in food processor to coarse crumbs, about 4 pulses, then transfer to large bowl; you should have about 3\/4 cup crumbs. Working in 2 batches, pulse salmon in food processor until coarsely ground, about 4 pulses; transfer to bowl with bread crumbs and toss to combine.<\/p>\n

Whisk shallot, mayonnaise, parsley, mustard, capers, 1\/2 teaspoon salt, and 1\/8 teaspoon pepper together in small bowl, then gently fold into salmon mixture until well combined. Divide salmon mixture into 4 equal portions and gently pack into 1-inch-thick patties.<\/p>\n

Place salmon cakes on 1 side of rimmed baking sheet. Toss asparagus with oil, 1\/2 teaspoon salt, and 1\/4 teaspoon pepper and spread in single layer on empty side of sheet. Broil until cakes are lightly browned on both sides, barely translucent at centre, and register 120 F to 125 F (for medium-rare), and asparagus is lightly browned and tender, 8 to 12 minutes, flipping cakes and turning asparagus halfway through broiling.<\/p>\n

Remove sheet from oven, transfer salmon and asparagus to platter, and let rest for 5 minutes. Serve with lemon-herb sauce.<\/p>\n

\u2014\u2014\u2014<\/p>\n

Nutrition information per serving of salmon cake: 374 calories; 208 calories from fat; 23 g fat (4 g saturated; 0 g trans fats); 71 mg cholesterol; 634 mg sodium; 15 g carbohydrate; 4 g fiber; 5 g sugar; 27 g protein.<\/p>\n

\u2014\u2014\u2014<\/p>\n

For more recipes, cooking tips and ingredient and product reviews, visit https:\/\/www.americastestkitchen.com<\/a>\u00a0. Find more recipes like Herbed Salmon Cakes with Asparagus in \u201cOne-Pan Wonders .\u201d<\/p>\n

\u2014\u2014\u2014<\/p>\n

America’s Test Kitchen provided this article to The Associated Press.<\/p>\n","protected":false},"excerpt":{"rendered":"

A good salmon cake delivers rich flavour and tender texture; the best veers away from flavour-muting binders at all costs. …<\/p>\n","protected":false},"author":44,"featured_media":218317,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[],"class_list":["post-218316","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","mauthors-americas-test-kitchen","mauthors-the-associated-press"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/218316","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=218316"}],"version-history":[{"count":2,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/218316\/revisions"}],"predecessor-version":[{"id":218319,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/218316\/revisions\/218319"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/218317"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=218316"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=218316"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=218316"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}