Dilled Salmon and Mushroom Cakes

Step 1

1 Heat 1/2 tablespoon of the oil in a medium nonstick saute pan or skillet over medium-high heat

Step 2

2 Once the oil shimmers, add the onion and stir to coat

Step 3

3 Reduce the heat to medium and cook for about 3 minutes, stirring a few times, until the onion starts to soften

Step 4

4 Add the mushrooms

Step 5

5 Season with salt and pepper to taste

Step 6

6 Increase the heat to medium-high; cook, stirring every minute or so, until the mushrooms start to brown

Step 7

7 Stir in the white wine and cook for 2 to 3 minutes, until almost all of the wine has evaporated

Step 8

8 Transfer the mushroom-onion mixture to a clean plate to cool for 15 minutes

Step 9

9 Wipe out the pan, which you'll use to cook the salmon cakes

Step 10

10 Pulse the salmon in a food processor, being careful not to reduce it beyond pea-size chunks

Step 11

11 Transfer to a mixing bowl along with the mushroom-onion mixture, 2 tablespoons of the panko bread crumbs, the sour cream and the dill

Step 12

12 Lightly season with salt and/or pepper

Step 13

13 Mix gently to incorporate, then form into 6 balls of equal size

Step 14

14 Heat the remaining tablespoon of oil in the same pan or skillet over medium-high heat

Step 15

15 Spread the remaining 1/2 cup of panko bread crumbs on a plate

Step 16

16 Working quickly, place a salmon ball at the center of the crumb plate

Step 17

17 Gently flatten it into a 3/4-inch-thick cake

Step 18

18 Turn it over to evenly coat both sides with the crumbs

Step 19

19 Transfer to the hot pan

Step 20

20 Repeat until all of the cakes are formed and in the pan; discard any remaining crumbs

Step 21

21 Reduce the heat to medium; cook the cakes for about 4 minutes on the first side, until golden, then turm them over and cook for about 3 minutes, until the second side is lightly browned and the cake is cooked through

Step 22

22 Transfer the cakes to a platter or individual plates to rest for 5 minutes before serving