Salmon Cakes with a Cucumber Salad

Directions

1. Heat oven to 400°F. Combine salmon, scallions, pecans, mayonnaise, herbs, mustard and eggs in a medium bowl; mix well. Using your hands, form mixture into 8 patties approximately 2 inches wide and 3/4 inch thick. 2. Heat butter in a large skillet over medium-high heat. Add salmon cakes; cook until golden brown, about 4 minutes per side. Serve hot. These salmon cakes are elegant and tasty enough to serve to company, but quick enough to make as a weekday family meal. They’re best made with leftover poached salmon, but you can always use canned salmon—just buy the very best quality your store has available. Serve with a grainy mustard, Tartar Sauce or lemon wedges.

Ingredients

• 1 1/2 cups leftover poached salmon, at room temperature, or 3 (6-ounce) cans red or sockeye salmon, drained
• 2 scallions, very finely chopped
• 1/4 cup finely ground pecans
• 1/4 cup mayonnaise
• 3 tablespoons mixed chopped herbs, such as dill, basil and parsley
• 1 teaspoon Dijon mustard
• 2 large eggs, lightly beaten
• 2 tablespoons clarified butter or 1 tablespoon olive oil and 1 tablespoon unsalted butter

Parsed from recipe text (no separate ingredient records).