Salmon cakes recipe: a reminder of mom

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Salmon cakes

Salmon cake recipe. (Bill Hogan, Chicago Tribune / February 27, 2014)

ground black pepper

1 3/4 pounds cooked salmon,

skin, bones and gray strip of flesh discarded

1 1/4 cups fresh bread crumbs

Mild oil, such as canola,

for crisping

1. Mix: In a large bowl mix mayo, dill, onion, zest, salt and pepper. Add salmon. Mix gently with a soft spatula.

2. Shape: Pat into 8 cakes, each about 3 inches across and 1 inch thick. Roll cakes in breadcrumbs. Set cakes on a baking sheet. Cover with plastic wrap and chill. Chilling is optional, but makes the cakes easier to handle.

3. Crisp: Heat a thin film of oil in a heavy cast iron pan set over medium heat. Cook salmon cakes in batches until crisp outside and hot inside, about 2 to 3 minutes per side.

Leah Eskin is a Tribune Newspapers special contributor. Email her at leahreskin@aol.com.

Twitter @leaheskin

 

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