I’ve always been drawn to food. From my early days of blissfully devouring jars of Gerber Peaches to watching my Mom, happily cooking in the kitchen, then fast-forward to now…living life as a foodie…I’ve always been enamored. The process of cooking, the science of food, the tastes and the memories they create…I love it all. So, when food is your obsession, cookbooks naturally find their way onto your shelves. To be completely honest, there are many that I just never really open much. I do have a few though, that I love and they inspire me.

The Cook’s Illustrated Cookbook is one that I treasure. It’s a resource of knowledge, not just a book of recipes. Similar to the format of their magazine, each recipe begins with “Why This Recipe Works” and explains the tastes and textures of the finished dish. They examine different techniques they’ve tested and sum up what works best and what doesn’t, totally feeding my geeky food-science side. I love that many recipes have several variations and recipes for perfect accompaniments as well. With over eight hundred pages, this book covers just about anything you can think of, from traditional standards to international dishes and everything in between.

It was so difficult, with an extensive book like this, to choose just one recipe to share with you. I wanted something that was special, yet easy enough to prepare any night of the week. These salmon cakes are just that. This recipe works because it uses fresh salmon as opposed to canned and is binded with panko and mayonnaise in place of traditional fish cake’s potato binder that can be doughy. The panko mix gives you a lighter texture within and a crisp exterior. Exactly the way you imagine it should be. I’ve changed a few things to lighten the recipe up just a bit, but really, you’d never know.

Some of my favorite food blogger friends and I thought it would be fun to share our favorite books with you! We are each giving one copy away to one lucky reader! Yes…one of you will win all twelve of them! To be honest, I’m so jealous…I wish I could enter myself! Find the entry form below…best of luck and happy cooking!

Crispy Salmon Cakes - you'll love this recipe adapted from Cook's Illustrated! Makes a fantastic dinner or impressive appetizer served with a Creamy Lemon-Herb Dipping Sauce. | @tasteLUVnourish on TasteLoveAndNourish.com

Crispy Salmon Cakes
Serves: 4
 
Ingredients
  • 3 tablespoons plus 1 cup panko bread crumbs (I use whole wheat panko)
  • 1 scallion, sliced thin
  • 1 shallot, minced
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ¾ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • pinch cayenne pepper
  • 1¼ pound skinless salmon fillet, cut into 1 inch pieces (see Notes)
  • ¼ cup vegetable oil
  • lemon wedges for serving
  • Creamy Lemon-Herb Dipping Sauce:
  • ¼ cup mayonnaise
  • ¼ cup non fat plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon minced fresh thyme
  • 1 scallion, minced
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
Instructions
  1. Line a large dish with paper towels and set aside.
  2. Combine the 3 tablespoons of panko, scallion, shallot, parsley, mayonnaise, lemon juice, mustard, salt, pepper and cayenne in a medium bowl. Set aside.
  3. Divide the salmon pieces into three batches. In your food processor, pulse one batch at a time to coarsely chop into about ¼ inch pieces. Two quick pulses should be enough. Transfer each batch to the bowl with the panko mixture. Gently mix in the salmon just until combined.
  4. Place the remaining 1 cup of panko on a dish. Using a ⅓ cup measure, scoop a level amount of the salmon (avoid packing the mixture) and drop it onto the dish of panko. Carefully coat the cake in the crumbs and pat into a 2¾ inch round, about 1 inch high. Place on a dish or baking sheet and repeat with the remaining salmon to make 8 cakes.
  5. Heat the vegetable oil in a 12 inch skillet over medium-high heat. Place the salmon cakes in the skillet and cook without moving for about 2 minutes or until golden brown. Carefully flip the cakes and cook for 2 to 3 minutes. Transfer the cakes to the paper towel lined plate to rest for one minute before serving.
  6. To make the dipping sauce, combine all ingredients in a small bowl. Cover and chill for at least 30 minutes.
  7. Serve 2 cakes per person with a wedge of lemon and some Creamy Lemon-Herb Dipping Sauce.
Notes
When processing the salmon, it is fine if you have some chunky pieces. Err on the side of chunky as you do not want to over process the fish.

If you are buying skin-on salmon, ask for 1⅓ pounds of fish.

Serve these salmon cakes as a fantastic dinner or as an impressive appetizer! Try scooping them up in a smaller size for bite-sized appetizers.

Both recipes adapted from The Cook’s Illustrated Cookbook, 2011Crispy Salmon Cakes - you'll love this recipe adapted from Cook's Illustrated! Makes a fantastic dinner or impressive appetizer served with a Creamy Lemon-Herb Dipping Sauce. | @tasteLUVnourish on TasteLoveAndNourish.com


Enter To Win…

 

 

Cookbook Giveaway on TasteLoveAndNourish.com

*This giveaway is open to residents of the US and Canada.