Cornflake And Pistachio Crusted Salmon Cakes With Cucumber Yogurt Ranch Dressing
|Corn oil||2 Tablespoon (Plus Extra For Frying)|
|Minced shallots||1⁄4 Cup (4 tbs)|
|Minced garlic||2 Teaspoon|
|Ground coriander||1 1⁄2 Teaspoon|
|Salmon fillet||1 Pound, poached and cut into small dice|
|Mayonnaise||3⁄4 Cup (12 tbs)|
|Chopped fresh cilantro||1 1⁄2 Teaspoon|
|Chopped fresh tarragon||1 1⁄2 Teaspoon|
|Chopped fresh parsley||1 1⁄2 Teaspoon|
|Old bay seasoning||To Taste|
|Fresh lemon juice||2 Teaspoon|
|Freshly ground pepper||To Taste|
|Fresh bread crumbs||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Cornflakes||4 Cup (64 tbs), lightly crushed|
|Pistachio nuts||3⁄4 Cup (12 tbs), toasted and coarsely ground|
|Flour||2 Ounce (For Dredging)|
|Cucumber yogurt ranch dressing||1 Cup (16 tbs)|
In a small saute pan or skillet over medium heat, heat the 2 tablespoons oil and saute the shallots and garlic until translucent.
Add the coriander and saute until aromatic.
Transfer the shallot mixture to a plate or shallow dish and let cool completely.
In a medium bowl, combine the salmon, mayonnaise, fresh herbs, Old Bay, and lemon juice, salt, and pepper.
Gradually add just enough bread crumbs to make the mixture adhere well.
Scoop the mixture into 1/4-cup portions and shape them into cakes.
In a shallow bowl, whisk the eggs and milk together.
In a second bowl, stir the cornflakes and nuts together.
Dredge the patties in flour and shake off the excess.
Dip each patty into the egg mixture, then the cornflake mixture.
Place the patties on a baking sheet.
In a large cast-iron skillet over medium heat, heat about 1/4 inch oil until the surface shimmers.
Fry the cakes in batches until they are evenly browned on both sides.
Drain on paper towels and keep warm in a low oven until all of the cakes are cooked.
Serve at once with the dressing.