SOCKEYE SALMON CAKES WITH PINK REMOULADE SAUCE

Steps:

• 1. Preheat the oven to 350 degrees. Line a 1/2 sheet pan with foil and then top with a rack insert. 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 into 6 patties for a dinner entrée 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. 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. 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. 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.