Ingredients

Salmon cakes 1 salmon fillet (12 ounces), skin and pin bones removed 2 tsp. olive oil ~ Kosher or sea salt ~ Freshly ground pepper 4 Tbsp. (½ stick) unsalted butter 1 Tbsp. peeled and minced fresh ginger ½ cup diced white onion ½ cup finely diced celery ½ cup finely diced red bell pepper ½ cup mayonnaise 1 Tbsp. fresh lemon juice ¼ tsp. cayenne pepper 1 tsp. minced fresh thyme 2 tsp. snipped fresh chives 2 Tbsp. minced fresh flat-leaf parsley 1¼ cups panko (Japanese breadcrumbs) 2 Tbsp. vegetable oil Jicama slaw ¾ lb. jicama, peeled and cut into ⅛-by-2-inch matchsticks (about 2 cups) ½ small red onion, halved lengthwise and cut into thin wedges 3 satsuma oranges, peeled, white pith removed, and sectioned ⅓ cup chopped fresh cilantro 3 Tbsp. extra-virgin olive oil ~ Juice of 1 lime 1 tsp. Dijon mustard ¾ tsp. ground cumin ¾ tsp. kosher or sea salt ½ tsp. sugar ~ Freshly ground pepper

Description

Salmon Cakes 1 Salmon Fillet (12 Ounces), Skin And Pin Bones Removed 2 Tsp. Olive Oil ~ Kosher Or Sea Salt ~ Freshly Ground Pepper 4 Tbsp.

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