Taken from the book Celebrity Chefs published by Hearst Books.
BARTON SEAVER'S PINK SALMON CAKES WITH DILL & MUSTARD
Total time 20 minutes
Makes 4 servings
2 cans pink salmon (7-8 oz. each)
2 tbsp mayonnaise
2 tsp whole-grain mustard
Pinch ground mace
14 cup panko (Japanese-style bread crumbs)
2 tbsp chopped fresh dill
3 tbsp butter
1. Preheat oven to 400*F. Drain salmon. Flake fish into a bowl, being careful to remove any small bones or skin that may be mixed in.
2. Season with salt and add mayonnaise, mustard, mace, bread crumbs, and dill. Mix gently with your fingers until it is well combined.
3 Form fish mixture into 4 even patties, about 1 inch thick and let sit for about 5 minutes to allow bread crumbs to absorb flavor.
4 In a large, oven-safe saute pan over medium heat, heat butter until foaming. Add salmon cakes and cook until they begin to turn golden on the edges, about 5 minutes. Don't touch them while they're browning.
5. Once edges have browned, transfer pan to oven and bake for 5 minutes to heat through. Flip cakes onto plates and serve with lemon wedges.
Each serving: About 300 calories, 20 g protein, 5 g carbohydrate, 23 g total fat (8 g saturated), 0 g fiber, 88 mg cholesterol, 667 mg sodium.
"This has become a weeknight favorite at our house. The cakes are inexpensive and easy to put together. Add a side dish, and you have dinner for four." -- Barton Seaver