Dilled Salmon and Mushroom Cakes
1 1/2 tablespoons mild olive or vegetable oil, divided
1/2 cup finely chopped onion
4 ounces white or cremini mushrooms, cleaned and stemmed, then cut into generous 1/4-inch cubes (about 1 3/4 cups)
Freshly ground pepper
1/4 cup dry white wine
1 pound skinless, boneless salmon fillet, cut into 1-to-2-inch chunks
1/2 cup plus 2 tablespoons panko bread crumbs
2 tablespoons whole or low-fat sour cream (do not use nonfat)
2 tablespoons chopped dill
Heat 1/2 tablespoon of the oil in a medium nonstick saute pan or skillet over medium-high heat. Once the oil shimmers, add the onion and stir to coat. Reduce the heat to medium and cook for about 3 minutes, stirring a few times, until the onion starts to soften.
Add the mushrooms. Season with salt and pepper to taste.
Increase the heat to medium-high; cook, stirring every minute or so, until the mushrooms start to brown. Stir in the white wine and cook for 2 to 3 minutes, until almost all of the wine has evaporated. Transfer the mushroom-onion mixture to a clean plate to cool for 15 minutes. Wipe out the pan, which you’ll use to cook the salmon cakes.
Pulse the salmon in a food processor, being careful not to reduce it beyond pea-size chunks. Transfer to a mixing bowl along with the mushroom-onion mixture, 2 tablespoons of the panko bread crumbs, the sour cream and the dill. Lightly season with salt and/or pepper. Mix gently to incorporate, then form into 6 balls of equal size.
Heat the remaining tablespoon of oil in the same pan or skillet over medium-high heat. Spread the remaining 1/2 cup of panko bread crumbs on a plate.
Working quickly, place a salmon ball at the center of the crumb plate. Gently flatten it into a 3/4-inch-thick cake. Turn it over to evenly coat both sides with the crumbs. Transfer to the hot pan. Repeat until all of the cakes are formed and in the pan; discard any remaining crumbs.
Reduce the heat to medium; cook the cakes for about 4 minutes on the first side, until golden, then turn them over and cook for about 3 minutes, until the second side is lightly browned and the cake is cooked through.
Transfer the cakes to a platter or individual plates to rest for 5 minutes before serving. Makes 6 cakes.
Per cake (using low-fat sour cream): 180 calories, 16 g protein, 6 g carbohydrates, 9 g fat, 2 g saturated fat, 45 mg cholesterol, 85 mg sodium, 0 g dietary fiber, 1 g sugar.