america s test kitchen salmon cakes

Directions step 1 in a large mixing bowl, place 1 1/2 cups bread crumbs.Combine 2 teaspoons flour and cinnamon in small bowl;Discard any drained juices and wipe bowl clean with paper towels.How we use your email address america's test kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified.Whisk in remaining 1/2 cup flour until smooth.

Carefully flip cakes and cook until second side is golden brown, 2 to 3 minutes.For our easy salmon cakes, we turn to the food processor.Heat a medium skillet over medium heat.Whisk in cream and milk until incorporated.America's test kitchen yesterday at 1:34 pm there have been lots of changes in the olive oil world since we last.

Discard skin, flake salmon with forks, remove any bones, and cool to room temp while prepping remaining ingredients.Once the fennel is softened (step 1), fry the salmon cakes.For this recipe it's best to use fresh salmon (not anything in a can) in order to achieve the best flavor.Step 2 add salmon and mix with hands, breaking up salmon into small pieces.Sign up for our cooking newsletter.

Meanwhile, whisk eggs, 2/3 cup sugar, vanilla, and salt in large bowl until smooth and pale, about 1 minute.Pulsing small pieces of salmon allows for more even chopping and results in small, discrete pieces of fish.To make the salmon cakes, form 1/4 cup of the mixture into.Your email address is required to identify you for free access to content on the site.