ISO: Recipe from Cooks Illustrated

[JLS]

Can someone who has a subscription from Cooks Illustrated post the "Fresh Salmon Cakes" recipe? It may have been in the Jan 01 issue?

TIA!!! http://www.cookinglight.com/bbs/biggrin.gif

[SandyM]

Here ya go:

Pan-Fried Fresh Salmon Cakes

How do you get a delicate yet toothsome texture and a soft but clear salmon flavor? It's all in how you handle the fish and the binders.

Problem: Fish cakes are rarely made from fresh fish, and they taste it—mushy, greasy, and lackluster in flavor.

Goal: To produce crisp, browned, and bright-flavored fish cakes made with fresh salmon.

Solution: Chop the fresh fillets by hand, use a bit of mayonnaise for a binder and fresh bread crumbs for texture, then coat and fry for just two minutes on each side for fresh-tasting salmon cakes with an irresistibly thin and toasty crust.

For good measure: Putting the salmon cakes in the freezer for 15 minutes before breading helps to firm them up. This makes for easier handling and helps the breading to adhere.

PAN-FRIED FRESH SALMON CAKES
Makes eight 2 1/2 by 3/4-inch cakes, serves 4

A big wedge of lemon is the simplest accompaniment to salmon cakes, but if you decide to go with dipping sauce, make it before preparing the cakes so the sauce flavors have time to meld. If possible, use panko (Japanese bread crumbs).

1 1/4 pounds salmon fillet
1 slice high-quality white sandwich bread, such as Pepperidge Farm, crusts removed and white part chopped very fine (about 5 tbsp)
2 tablespoons mayonnaise
1/4 cup finely grated onion
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon salt
1 1/2 tablespoons juice from 1 lemon
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 1/2 teaspoons plus 1/2 cup vegetable oil
3/4 cup plain dried bread crumbs, preferably panko

1. Locate and remove any pin bones from salmon flesh. Using sharp knife, cut flesh off skin, then discard skin. Chop salmon flesh into 1/4 to 1/3-inch pieces and mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2 inches in diameter and 3/4 inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.
2. Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet.
3. Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer. Transfer cakes to plate lined with paper towels to absorb excess oil on surface, if desired, about 30 seconds, and then serve immediately, with one of the sauces that follow, if you like.

PAN-FRIED SMOKED SALMON CAKES

Follow recipe for Pan-Fried Fresh Salmon Cakes, substituting 8 ounces smoked salmon or lox, chopped into 1/4 to 1/3-inch pieces, for 8 ounces of fresh salmon and reducing salt to 1/2 teaspoon.

PAN-FRIED FRESH SALMON CAKES
WITH CHEESE

Jasper White, Cook's consulting food editor and an acknowledged seafood authority, suggested adding a small amount of hard grating cheese to the salmon mixture to act as a binder. We admit to some initial skepticism about the idea, but to the delight of the test kitchen staff, every single taster enjoyed the cheese flavor with the fish.

Follow recipe for Pan-Fried Fresh Salmon Cakes, adding 2 tablespoons grated Parmesan or Asiago cheese to salmon mixture and reducing salt to 1/2 teaspoon.

CREAMY LEMON HERB DIPPING SAUCE
Makes generous 1/2 cup

1/2 cup mayonnaise, preferably homemade
2 1/2 tablespoons juice from 1 lemon
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh thyme leaves
1 large scallion, white and green part, minced
1/2 teaspoon salt
Ground black pepper

Mix all ingredients in small bowl; season to taste with ground black pepper. Cover with plastic wrap and chill until flavors blend, at least 30 minutes.

Removing Pin Bones:
Run your fingers over the surface of the fillet to feel for pin bones. Remove them using tweezers or needle-nose pliers.

January, 2000
Original article and recipes by Adam Ried and Julia Collin

[JLS]

I made these tonight and they were really good !!! They are ALOT of work (took me about an hour)! So I don't think I would make them during the week again ! And they are alittle pricey (I even cut the recipe in 1/2 and it was expensive.)

But... definately worth it for a special treat periodically !!

Thanks again for finding & posting the recipe for me SandyM !

[JLS]

Thanks alot SandyM !

[SandyM]

Very welcome. Please let me know how they turn out for you!