MAIN DISH

SALMON CAKES WITH MANGO-LIME SALSA

FOR THE SALSA

• Flesh from 1 large, ripe mango, cut into ¼- to ½-inch dice (1 cup)

• 1 medium jalapeño pepper, stemmed, seeded and minced (1 tablespoon)

• 1 teaspoon light or dark brown sugar

• Zest and juice of 1 lime (at least 1 tablespoon juice and 1 teaspoon zest)

• 1/8 teaspoon salt

FOR THE SALMON CAKES

• 2 or 3 teaspoons olive oil

• ¼ cup finely chopped onion

• 1 large jalapeño pepper (or 2 small ones), stemmed, seeded and minced (2 tablespoons)

• 1 teaspoon ground allspice

• About 1 cup panko bread crumbs, plus more as needed

• Leaves from 2 or 3 stems flat-leaf parsley, finely chopped (2 tablespoons)

• ¼ cup low-fat milk

• ¾ pound skinless salmon fillet, coarsely chopped

• 1/8 teaspoon salt

FOR ASSEMBLY

• 3 or 4 cups loosely packed baby salad greens

For the salsa: Combine the mango, jalapeño, brown sugar, lime zest and juice and salt in a medium bowl; toss lightly. Let it sit at room temperature while you make the salmon cakes.

For the salmon cakes: Heat 1 teaspoon of the oil in a small nonstick skillet over medium-high heat, until the oil shimmers. Add the onion and jalapeño; reduce heat to medium-low and cook, stirring occasionally, for 5 to 6 minutes, until the vegetables are soft but not brown. Add the allspice and stir to incorporate. Remove from the heat and let cool for 5 minutes.

Spread ½ cup of the panko on a shallow plate.

Combine the parsley, the remaining ½ cup of panko, the milk, salmon, salt and the onion-jalapeño mixture in a medium bowl; mix gently. The mixture will be moist. If it seems too wet to hold a shape, add a tablespoon of the panko. Form the mixture into 4 small cakes no thicker than ¾ inch. Transfer each cake to the plate with the panko; coat their tops and bottoms.

Heat a teaspoon of the oil over medium-high heat in the same skillet used to sauté the vegetables, until the oil shimmers. Add the salmon cakes without crowding them, then reduce the heat to medium. Cook for 3 to 4 minutes on each side (for medium doneness) or adjust the cooking time as desired. Cook in 2 batches, adding oil as necessary.

To assemble: Divide the salad greens among individual plates. Top each portion with a salmon cake. Spoon the salsa over each portion and serve immediately. Makes 4 servings.

Per serving: 232 calories, 8 g fat (1 g saturated), 48 mg cholesterol, 20 g protein, 20 g carbohydrates, 2 g fiber, 214 mg sodium, 8 g sugar.

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