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Export 8 ingredients for grocery delivery
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