I love, love, love crab cakes so I had a feeling that I would like these salmon cakes. They didn't have quite as much flavor as I was hoping they would, so next time I make them, I'll probably play around with the seasonings a bit and maybe come up with some sort of yummy dipping sauce.
1 lb. skinless salmon filet
2 scallions, chopped
Salt and pepper to taste
1/4 cup Panko break crumbs
2 tablespoon Dijon mustard
1 tablespoon olive oil
Place salmon, scallions and salt and pepper in a food processor and chop. Mix in bread crumbs and Dijon mustard. Form into eight patties. Heat a non-stick skillet over medium heat. Add olive oil and cook patties until opaque, about 2 minutes per side.
Source: Real Simple
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