Sockeye Salmon Cakes With Pink Remoulade Sauce

• Salmon Cakes:
• 2 pounds fresh boneless/ skinless Sockeye Salmon
• 1 1/2 cups fresh made bread crumbs
• 1/2 cup mayonnaise
• 1/4 cup fresh Italian parsley, finely chopped
• 1/4 cup fresh green onions, sliced thin
• 2 large eggs
• 2 tablespoons lemon juice + zest, from one lemon
• 2 teaspoons worcestershire sauce
• 2 teaspoons Old Bay Seafood seasoning
• 1/2 teaspoon dry mustard
• 1 tablespoon garlic pepper blend
• 1/2 teaspoon Lowrey's Seasoned Salt
• coating:
• 2 cups Panko breadcrumbs
• 1/2 cup canola oil
• Remoulade Sauce:
• 1 cup Lowfat mayonnaise
• 2 tablespoons ketchup
• 2 teaspoons Dijon mustard
• 2 teaspoons drained capers
• 2 teaspoons worcestershire sauce
• 1 teaspoon lemon juice
• pinch each salt and sugar
• 1/4 cup green onions, thinly sliced
• 1/4 cup Italian parsley, finely chopped
• To Serve:
• 2 lemons cut into 8 wedges each
• 1 tablespoon fresh Italian parsley, chopped fine

1. 1. Preheat the oven to 350 degrees. Line a 1/2 sheet pan with foil and then top with a rack insert.
2. 2. MAKE THE SALMON CAKES: Remove the skin and bones from the Salmon; chop coarsely. To a large mixing bowl, add the chopped Salmon, and the next 11 ingredients. Gently mix until evenly combined. Form
3. into 6 patties for a dinner entree and about 18 for appetizers. Dip the top and bottom of each into the Panko breadcrumbs. Arrange in a single row on a platter and refrigerate while making the Remoulade sauce.
4. 3. MAKE THE PINK REMOULADE SAUCE: To the bowl of a food processor add the mayonnaise and the next 7 ingredients. Pulse a few times until smooth. Remove to a medium mixing bowl and stir in the green onions and Italian parsley. Cover with plastic and refrigerate until ready to use. You can make this a few days ahead.
5. 4. PUT IT ALL TOGETHER: In a 12" non-stick skillet add the canola oil; heat on medium-high just until you see a shimmer in the oil. Fry 3 Salmon cakes at a time; brown on each side. Remove to the prepared 1/2 sheet pan. Bake the Salmon cakes for 10 minutes just to firm up.
6. 5. TO SERVE: Arrange the Salmon cakes on a round serving platter; sprinkle with fresh parsley. Serve with the Remoulade sauce in a small bowl in the middle and lemon wedges scattered around the cakes.

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Taken from www.epicurious.com/recipes/member/views/sockeye-salmon-cakes-with-pink-remoulade-sauce-50047122 (may not work)