These cakes, made from leftover Cedar-Planked Salmon, fry up with a delicate crispness, thanks to their light coating of panko. A miso-ginger-sesame dressing enhances the Japanese influence.
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Heat the oil in a heavy-duty 12-inch nonstick skillet over medium-high heat until shimmering hot. Meanwhile, put the remaining 2/3 cup panko in a pie plate. Lightly coat the salmon cakes on both sides with panko, pressing gently so that the crumbs adhere; don’t worry about covering the cakes completely. Arrange the salmon cakes in the skillet in a single layer and cook until deep golden-brown on both sides, 8 to 10 minutes total. Transfer the cakes to a plate lined with paper towels to drain.
Look for hydroponic watercress sold in bunches with the roots still attached. The leaves are broader and the stems more tender than those of regular watercress; there is also less grit clinging to the cress, which makes cleaning easier.
Fantastic! My husband thinks this is the best fish sandwich he has ever tasted! I had grilled some salmon for dinner last night and then used the leftovers to make this sandwich. Well done Fine Cooking!
Sooooo delicious. I didn't make sandwiches just salmon cakes topped with salad. The salad / miso dressing was important in making this really yummy. I used some spinach instead of the sprouts but it was all good!
I have made these burgers several times and they have always been a hit -absolutely delicious, and simple to make!
We actually don't eat these salmon cakes as sandwiches, but we pretty much follow everything else. This is a delicious recipe for salmon cakes, and it goes together pretty easily too. We really like the panko coating - yum!
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