Salmon Cakes With Green Goddess Dipping Sauce

• For salmon cakes:
• 1 1/2 pounds skinless boneless salmon fillet
• 1 large egg
• 2 tbsps mayonnaise
• 1/2 cup bread crumbs
• 2 tbsps chopped fresh dill
• 1 tablespoon Dijon mustard
• 1 tsp grated lemon zest
• salt, pepper
• For dipping sauce:
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup chopped scallions
• 2 tbsps chopped chives
• 2 tbsps chopped parsley
• 2 tbsps chopped tarragon
• 1 tbsp anchovy paste
• 1 tbsp lemon juice
• salt, pepper
• oil for cooking

1. To make dipping sauce: Combine all ingredients and mix thoroughly.
2. To make salmon cakes:
3. Pat salmon dry and with a sharp knife cut into roughly 1/3-inch cubes. In a medium bowl lightly beat egg and gently stir in salmon and remaining ingredients (except oil) until just combined. Form mixture into cakes of the size desired.
4. Heat 1-2 tbsps of oil in a 12-inch nonstick skillet over moderate heat and, working in batches, add salmon cakes, about 1 inch apart. Cook cakes until undersides are golden, about 1 minute. Turn cakes over and cook until just cooked through, about 1 minute more. Transfer cakes as cooked to a platter. Salmon cakes may be made 1 day ahead and chilled, covered. Bring cakes to room temperature or warmer before serving. Serve with dipping sauce.

salmon cakes, salmon fillet, egg, mayonnaise, bread crumbs, dill, mustard, lemon zest, salt, dipping sauce, mayonnaise, sour cream, scallions, chives, parsley, tarragon, anchovy, lemon juice, salt, oil

Taken from www.epicurious.com/recipes/member/views/salmon-cakes-with-green-goddess-dipping-sauce-1257197 (may not work)