Wild Alaska Smoked Salmon Cakes
40 minutes 16 small cake servings
2/3 Cup Panko Bread Crumbs
1/3 Cup Parmesan Cheese (Grated)
3 Tablespoon Fresh Parsley, chopped
Salt and ground Black Pepper (to taste)
Pinch Cayenne Pepper
3 Tablespoon Extra Virgin Olive Oil
4 Fillets Trident Seafoods® Wild Caught Alaska Pollock Fish Fillets
(For best results prepare using frozen fillets)
Heat a dry nonstick skillet over medium-high heat. Add panko bread crumbs; toast, stirring until crumbs are lightly browned.
Transfer toasted bread crumbs to a medium-sized bowl. Add parmesan, parsley, salt, black pepper and cayenne pepper. Stir in 1 tablespoon of olive oil. Set aside.
Wipe out the skillet.
Heat skillet to medium-high heat and add remaining olive oil. Add Alaskan Pollock fillets and cook for 5 minutes. Turn over fillets and heap with crumb mixture. Cover and cook another 3-5 minutes.
Garnish with lemon wedges and serve.
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