I think Panko breadcrumbs are amazing and we always have an air tight container holding some in our cupboard. They have a crispness to them that I really like over other breadcrumbs, and are now easily found & readily available at most grocery stores. They were called into action for my dinner last eve. TPS was out for work and I arrived home a bit late from the shops. Ted had made salmon (that was topped with finely diced shallots and tons of citrus zest) a few days before, and there was a good sized leftover piece. It would be the perfect thing to make a few salmon cakes for an easy supper. Here is what I did.
I put them together while Bailey ate her dinner so they could sit in the fridge and firm up while I took her out for a walk after her meal. The leftover salmon was about 8 ounces, enough to make 2 large cakes or 4 smaller. I opted to make 2 and only ended up eating one, as they are super filling.
In a bowl crack open and add an extra large egg. 2 if your eggs are small. They will be the binder for everything. Whisk the egg/eggs with a fork. Then a heaping tablespoon of Dijon mustard and a quarter of a cup of mayo, along with a good sized pinch of salt & pepper. To all that add 1/2 of a cup of Panko breadcrumbs. Mix all together. Then break apart the already cooked salmon and add to the mixture. Mix all together until fully incorporated. Then form into 2 or 4 cakes. On a plate add another 1/2 of a cup of Panko. Take each cake and coat them with the breadcrumbs. Then with a skillet add a knob of butter and a glug of extra virgin olive oil and heat that all up on medium to medium high heat. Add the salmon cakes and cook for several minutes on each side until they are golden. At this point they would be ready to eat. I put them in a 300 degree oven to keep warm while I whipped up a salad. The salmon cakes work beautifully set atop an arugula salad or cabbage slaw.