Fresh green onions give Crunchy Salmon Cakes their appeal

Yesterday I mentioned the Crunchy Salmon Cakes that made such a great pairing with the Squash Salad featured in Tuesday’s blog. As far as I’m concerned, these fresh patties were put on the map with the fresh green onions that went inside them. In my lifetime I’ve made every version imaginable of salmon patties. I grew up on them—at least once a week they were a mainstay in my home. So I’ve been around the block a few times where this dish is concerned. But I can truthfully say that this recipe was my all-time favorite; the green onions represent the reason why.

I found this recipe in the June 2011 issue of Southern Living magazine after a reader posed the question, “How can I bring beach flavor to the dinner table?” With school back in full swing in most places and most everyone having bid farewell to summertime (all but the heat, which lingers–ugh!), the desire lives on to keep those beach memories alive through seafood suppers at home; hence, some seafood recipes were furnished. Though the original recipe, as it appeared in the magazine, was for crab cakes, I had in the fridge some fresh salmon and decided to sub it for the crab. Worked just fine.

Besides the chopped green onions, two more new ingredients to my typical salmon-pattie prep were diced pimento and Dijon mustard. SL called for panko breadcrumbs; I subbed some whole-grain breadcrumbs made from some day-old whole-grain bread I had on hand.

The magazine was right; the recipe absolutely brought reminders of a day at the beach. Hubby and I already had Galveston on our minds since yesterday was our wedding anniversary and we spent the first night of our honeymoon at the USS Flagship Hotel over the waters of the Gulf of Mexico. Sweet memories!

Crunchy Salmon Cakes

16 ounces fresh salmon filet, flaked

4 large lemons, divided

1 (4-ounce) jar diced pimiento, well-drained

2 green onions, chopped

1 large egg, lightly beaten (can use 1/4 cup egg substitute)

2 tablespoons mayonnaise

1 teaspoon Old Bay seasoning

2 teaspoons Dijon mustard

1 cup breadcrumbs, divided

1/4 cup canola oil

Flake salmon until it is ready to mix with other ingredients. (I cooked mine on high heat for about 2 minutes in the microwave to soften and make it more pliable.) Grate zest from 2 lemons to equal 2 teaspoons; cut lemons in half and squeeze juice into a measuring cup to equal 1/4 cup. Stir together lemon zest and juice, pimiento, and next 5 ingredients until all are well-bended. Gently fold in salmon and 1/2 cup breadcrumbs. Shape mixture into 8 patties. Dredge patties in remaining 1/2 cup breadcrumbs. Cook half of patties in 2 tablespoons hot oil in a large nonstick skillet over medium heat. Cook 2 minutes on each side or until patties are golden brown; drain on a wire rack (or paper towel). Repeat procedure with remaining oil and patties. Cut remaining lemons into wedges. Serve salmon cakes with lemon wedges. Makes 8 servings.