2 lb. fresh deboned salmon filet
1 tsp. seafood seasoning
1/3 stick butter
1-1/2 cups cornflake crumbs
4 Tbsp. freshly minced parsley
½ cup prepared seasoning vegetables
1/4 cup Dijonnaise*
½ cup sliced green onions
1 egg, well beaten
½ tsp. white pepper
1 Tbsp. self-rising flour
Dash Louisiana Hot Sauce
1 Tbsp. lemon juice
Reserved salmon butter
Start off by placing the salmon filet on the countertop on a sheet of waxed paper or freezer wrap.
Then with a sharp knife, slice the fillet into 3x3 inch chunks; then sprinkle each piece generously with half of the seafood seasoning (but don’t overdo it because your cakes will turn out way too salty!).
In the meantime, melt down a couple of pats of butter in a non-stick skillet and bring the pan to sizzling (just don’t let the butter burn).
Then a few pieces at a time, without overcrowding, place the salmon in the pan and sauté until they are lightly toasted on both sides (a couple of minutes per side should do it).
When the fish is done, set it aside on a platter for a little while.
After the salmon pieces have cooled, flake them in a large bowl with a fork.
Then thoroughly mix into the salmon the cornflake crumbs, parsley, seasoning veggies, Dijonnaise, green onions, egg, white pepper, the remaining seafood seasoning, flour, hot sauce, and lemon juice.
At this point, refrigerate the mixture for about 15 minutes to allow it to firm up.
When completely chilled, shape handfuls of the salmon mixture into 3/4-inch thick “cakes” and gently panfry them in the reserved salmon butter for about 3 to 4 minutes per side until they become hot and toasty.
Note: Since the only binder in the mix is the flour and a tad of Dijonnaise, you will need to handle the cakes gingerly or they will fall apart.
I recommend you serve them right out of the skillet piping hot, along a spicy Italian Spinach Square.
*To make your own Dijonnaise, blend together 1/2 cup mayo + 2 Tbsp. Dijon mustard.