Directions

Preheat oven to 325 degrees F.

Pat the surface of the salmon dry with a paper towel and place the salmon on a parchment covered sheet pan. Sprinkle with kosher salt and give it a few twists of fresh ground black pepper. Squeeze fresh lime juice over the top. Roast in pre-heated oven for 18-25 minutes, depending on the thickness of the salmon. Remove from oven and let rest until it is cool enough to handle, maybe 15-20 minutes.

Set a medium sauté pan on a burner on low heat. Add 2 tablespoons of oil and add the diced onions, red peppers and celery. Add a couple of pinches of kosher salt and stir to combine. Cover the pan and cook for 7-9 minutes or until the vegetables are translucent and softened.

Stirring often to prevent sticking or burning add the curry powder, starting with 2 teaspoons—the amount you add will depend on your palate and the freshness of your curry powder. Taste and decide how much you want to add. Let the vegetables and curry powder cook on low heat (uncovered) for a couple of minutes. Transfer to a large bowl and allow to cool for 5-10 minutes.

Flake the salmon into large pieces and add to the bowl of cooled, curried vegetables. Add the chopped scallion greens and gently combine. Add 1/3rd cup of mayonnaise along with 1/2 cup of panko or breadcrumbs. Stir gently to combine all the ingredients. Add the juice of the remaining lime half. Add a couple of pinches of kosher salt and a couple of grinds of the pepper mill, Taste and adjust seasoning. Add more mayo or breadcrumbs if texture needs adjusting. The

cakes should hold together when formed into a patty.

Form into 8 patties and place on sheet pan and chill for 20-30 minutes to firm up—this will make cooking them much easier.

Coat the salmon cakes with breadcrumbs: Pour ½ cup of panko or breadcrumbs into a shallow bowl. One at a time, press the salmon cakes into the breadcrumbs, turn over and press the second side as well.

Return to the sheet pan and continue until all the salmon cakes are coated. Add more panko/breadcrumbs to the plate as needed.

Pan-fry the salmon cakes. Put a large, non-stick sauté pan on the burner over medium-low heat. Add enough oil to just to coat the bottom of the pan. When the oil begins to shimmer (NOT smoke!!), gently add a few salmon cakes to the pan. Lower each cake gently into the pan, don’t drop it into the oil or the oil could splash up and burn you.

Just add enough cakes to the pan as will comfortably fit—don’t overcrowd the pan. Plan on cooking in as many batches as necessary.

Add a tablespoon or two of butter to the pan and cook the cakes until they are brown on one side. Gently turn over and cook the second side. Repeat until all the cakes are cooked. (Adding more oil and butter as necessary to subsequent batches)

Note: They may not be hot enough in the center, so plan on returning the sheet pan to a 325 degree F oven to heat through for 5-10 minutes.

To Serve: Serve with your favorite fruit or homemade salsa or tartare sauce on the side.