Salmon Cakes

• 8 ounces fresh salmon filet, skinned and boned
• 2 ounces fresh uncooked shrimp
• 1 large egg white, beaten
• 2 tablespoons finely diced red or yellow bell pepper, or a combination
• 1 tablespoon finely chopped green onion, both white and green parts
• 2 teaspoons finely grated lemon zest
• 1/2 teaspoon seeded and minced jalapeno chile
• 2 teaspoons mayonnaise
• 2 teaspoons rinsed and chopped capers
• 1/3 cup panko or other coarse dry bread crumbs, plus additional for dredging
• Kosher or sea salt and freshly ground pepper to taste
• Olive oil for sauteing

1. Divide the salmon in half.
2. Cut half the salmon into 1/4-inch dice and very finely chop the other half Cut the shrimp into 1/4-inch dice.
3. In a medium bowl, combine the diced salmon, chopped salmon, shrimp, egg white, bell pepper, green onion, lemon zest, chile, mayonnaise, capers, and the 1/3 cup bread crumbs.
4. It should just hold together and at the same time not be too dense and heavy.
5. Add more bread crumbs or mayonnaise if needed.
6. Season to taste with salt and pepper.
7. Divide the mixture and pat to form into 8 cakes no thicker than 1 inch.
8. (The salmon cakes may be prepared in advance to this point.
9. Store, uncovered, in the refrigerator for up to 4 hours.)
10. Season more bread crumbs with salt and pepper and dredge the salmon cakes.
11. In a large saute pan, pour in olive oil to a depth of 1/8 inch.
12. Heat the oil and saute the cakes until golden brown, about 3 minutes per side.

salmon filet, shrimp, egg white, red, green onion, lemon zest, jalapeno chile, mayonnaise, capers, bread crumbs, kosher, olive oil

Taken from www.cookstr.com/recipes/salmon-cakes (may not work)