Salmon Cakes with Tarragon-Chive Dipping Sauce

• 1 1/2 pounds skinless boneless salmon fillet
• 1 large egg
• 1/2 cup fine fresh bread crumbs
• 1 tablespoon Dijon mustard
• 1 teaspoon freshly grated lime zest
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Garnish: lime wedges
• Accompaniment:Tarragon-Chive Dipping Sauce

1. Pat salmon dry and with a sharp knife cut into roughly 1/3-inch cubes.
2. In a medium bowl lightly beat egg and gently stir in salmon and remaining ingredients until just combined.
3. Heat a 12-inch nonstick skillet over moderate heat and, working in batches, drop 2-tablespoon measures of salmon mixture about 1 inch apart into skillet.
4. Cook cakes until undersides are golden, about 1 minute.
5. Turn cakes over and cook until just cooked through, about 1 minute more.
6. Transfer cakes as cooked to a platter.
7. Salmon cakes may be made 1 day ahead and chilled, covered.
8. Bring cakes to room temperature before serving.
9. Garnish cakes with lime wedges and serve with dipping sauce.

salmon fillet, egg, bread crumbs, mustard, lime zest, salt, freshly ground black pepper, lime wedges, accompaniment

Taken from www.epicurious.com/recipes/food/views/salmon-cakes-with-tarragon-chive-dipping-sauce-101501 (may not work)