Salmon Cakes with Lemony Horseradish-Dill Sauce
"Salmon cakes are easy to prepare and make a delicious, quick lunch or dinner. You can cook salmon filets then shred the flesh to make the cakes from scratch or you can use a good-quality canned salmon. If you’re using canned, be sure to purchase a skinless, boneless variety (preferably wild-caught). Many ingredients combine well with salmon to make the cakes—finely chopped vegetables, herbs, and small amounts of condiments such as mustard, Worcestershire sauce, or hot sauce. Whatever you use, be sure to include fresh breadcrumbs and a whisked egg to help bind the other ingredients. (Fresh breadcrumbs are better than panko or crackers in this case because dry crumbs don’t hold together as well.) It’s also important not to over-mix the salmon and other ingredients. Once everything is in the bowl, stir it gently with a fork or your fingers to incorporate all the ingredients. Lightly form the mixture into cakes so that they look more like puffy mounds than flattened, dense circles. Keep them airy!..."