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Ingredients: 1 Cup(s) mayonnaise 2 green onions; minced 4 green onion; cut into 4 in lengths 1 Tablespoon(s) lemon juice 2 Teaspoon(s) lemon peel; grated 4 Tablespoon(s) parsley; chopped 1 1/4 Pound(s) skinless salmon fillets; cut into 1 inch cubes 6 Teaspoon(s) dijon mustard 1/2 Cup(s) panko breadcrumbs 163/1250 Ounce(s) salt 163/1250 Ounce(s) black pepper 1 Tablespoon(s) olive oil Directions: Whisk 1 cup mayonnaise, 2 minced green onions, lemon juice, and grated lemon peel in small bowl to blend. Season lemon mayonnaise to taste with salt and pepper and set aside. Combine remaining 4 green onions and chopped parsley in food processor; blend until finely chopped. Add cubed salmon, Dijon mustard, and remaining 1 tablespoon mayonnaise. Using on/off turns, blend until salmon is coarsely chopped. Transfer salmon mixture to large bowl. Mix in breadcrumbs, 3/4 teaspoon salt, and 3/4 teaspoon ground black pepper. With moistened hands and using about 1/3 cupful for each, shape salmon mixture into 8 patties, each about 1/2 inch thick. Brush both sides of salmon cakes with olive oil. Prepare barbecue (medium heat). Grill salmon cakes to desired doneness, about 3 minutes per side for medium. Divide patties among 4 plates. Serve lemon mayonnaise alongside. Contributor: Bon Appetit July 2003
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