Matt'S Salmon Cakes With Easy Remoulade Sauce

• 5 to 7 tablespoons canola oil, divided plus extra for baking sheet
• 1 pound salmon fillet
• Kosher salt and freshly ground black pepper
• 1 cup finely chopped leeks, white and light green parts only
• 1/2 cup finely diced celery (1/4 inch dice)
• 1/4 cup finely diced red bell pepper (1/4 inch dice)
• 1/3 cup mayonnaise
• 3 tablespoons Dijon mustard
• 2 teaspoons lime zest
• 2 teaspoons lime juice
• 5 tablesponns chopped parsley, divided
• 1/4 teaspoon cayenne pepper
• 1 large egg, beaten lightly
• 3/4 cup panko crumbs
• Easy Remoulade Sauce
• 3 tablespoons mayonnaise
• 3 teaspoons Dijon mustard

1. Arrange a rack at center position and preheat over to 350 degrees. Line a baking sheet with foil and coat foil lightly with oil. Place salmon, flesh side up, on sheet and brush top and sides with about 1 tablespoon oil. Season generouly with salt and pepper. Bake until flesh flakes easily and is opaque, 15 to 20 minutes. Remove, and when cool enough to handle, discard skin and any dark flesh, then flake fish and place in a large bowl.
2. In a large skillet set over medium heat, heat 2 tablespoons oil until hot. Add leeks, celery, and bell pepper, and saute until softened and translucent, 5 to 6 minutes. Cool slightly, then add mixture to bowl with salmon and toss to combine.
3. Add mayonnaise, mustard, lime zest and juice, 4 tablespoons of parsley, 1 teaspoon salt, cayenne pepper, egg and panko crumbs to bowl with salmon. Stir gently to combine. Shape mixture into 8 cakes about 3 inches in diameter, place on a large plate and refigerate until firm, 30 minutes or longer. (Cakes can be prepared 6 hours ahead; keep covered and chilled.)
4. For sauce whisk together mayonnaise and mustard in a small bowl. Cover and refrigerate until ready to serve. (Sauce can be prepared 6 hours ahead.)
5. In a large, heavy skillet set over medium heat heat 2 tbls or more oil to cover bottom of pan. When hot, add enough cakes to fit in a single layer and saute until golden brown, 2 to 3 minutes per side. Repeat, adding more oil as needed, until all cakes are cooked. Serve salmon cakes topped with dollops of sauce and sprinkled with remiain parsley.

canola oil, salmon fillet, kosher salt, leeks, celery, red bell pepper, mayonnaise, mustard, lime zest, lime juice, parsley, cayenne pepper, egg, panko crumbs, remoulade sauce, mayonnaise, mustard

Taken from www.epicurious.com/recipes/member/views/matts-salmon-cakes-with-easy-remoulade-sauce-50038884 (may not work)