1 1/2 lbs cooked Copper River Sockeye Salmon, flaked into large pieces
1 1/2 cups panko
2 eggs, beaten
3 tbsp butter
5 scallions, thinly sliced
1 tsp grated ginger
1 tbsp light soy
1 tbsp mirin
1 tbsp sugar
ground white pepper to taste.
Melt the butter in a small sauté pan over medium-low heat. Add the scallions and sauté until they are softened and translucent. Then add the ginger, soy, miring, sugar and ground white pepper. Cook for another minute, remove from heat and let cool.
Meanwhile, combine salmon, panko and eggs. Once the scallion mixture is cool, add it to the salmon.
Form the salmon into small round cakes, cover and refrigerate until ready to cook. Cakes can be made several hours ahead.
To cook the crab cakes, heat a large skillet over medium heat. Add a little olive oil, fry the salmon cakes until they are lightly browned on both sides.
I served the salmon cakes with the left over beurre blanc sauce from the other night and sautéed pea vine tips.
One good salmon cake.