Creole Salmon Cakes

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb raw salmon fillet, skin and pin bones removed, cut into 1-inch chunks (preferably wild)
• 1 large egg
• 1 tablespoon country-style dijon mustard (grainy, but not whole-grain)
• 2 teaspoons finely grated lemon zest
• 1 teaspoon hot sauce
• kosher salt
• fresh ground black pepper
• 1 tablespoon chopped fresh thyme
• 2 tablespoons extra virgin olive oil

Recipe

• 1 put salmon in a food processor and pulse until chopped to medium coarse, two to three 1-second pulses. take care not to overprocess. there should still be some chunky pieces; you don't want a completely smooth puree.
• 2 in a medium bowl, lightly beat the egg. add the salmon and combine with a rubber spatula. add mustard, lemon zest, hot sauce, 1 1/2 tsp kosher salt, and 1/2 teaspoons pepper. mix until well combined. cover bowl with plastic wrap and chill for at least 30 minutes or up to 4 hours.
• 3 remove salmon mixture from refrigerator, turn it out onto a baking sheet, and portion into eight equal mounds. with wet hands, gently shape each mound into a 2 1/2" wide patty. sprinkle each patty with a pinch of the thyme on each side.
• 4 heat olive oil in 12" nonstick skillet over medium-high heat. add salmon cakes and reduce heat to medium. cook the cakes, turning once, until nicely browned on both sides and interior is no longer raw, 5-6 minutes total cooking time. be careful not to overcook the cakes. transfer to a plate and cover to keep warm.
• 5 can make bite size cakes for appetizers:.
• 6 portion mixture into 24 small mounds (about 3/4 oz. each), shape into small cakes and cook until nicely browned on both sides, 3-4 minutes total.