Time: 40 minYield: 4 servings
1 1/2 pounds fresh salmon fillet1 teaspoon seafood seasoning2 eggs, well mixed or whisked1/2 cup Asian-style breadcrumbs1 to 2 tablespoons grapeseed oil1 cup shredded romaine lettuce1/4 cup thousand island or remoulade sauceFour 5-inch buns4 slices ripe tomato1 lemonFrench fries, as side serving
To prepare the cakes, fine dice the salmon and then place in a mixing bowl.
Add the seafood seasoning and eggs and mix well.
Then add a small amount of breadcrumbs if needed; the mixture should be moist but not binding together.
Portion into 4 even, flat cakes, 5 inches by 1/3 inch.Warm a flat griddle surface until 300 degrees F, and then add oil and allow the oil to warm also.
Then dust the exterior of the cakes with the remaining breadcrumbs and place on the oil.
Cook on the first side, allowing to brown for 2 to 3 minutes, and then flip and repeat on the second side.During this time, in a bowl, blend the lettuce and dressing, mixing well. Toast the buns on the griddle.Once the cakes are cooked and golden brown, place on the bun on a plate and add a portion of tossed lettuce, a tomato slice and then the cake. Finish with a drizzle of lemon. Enjoy served with fries.