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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Salmon / Number of Servings: 8 |
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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.
| 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 |
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