Salmon cakes tend to have a terrible reputation, often due to the use of canned salmon and too much mayonnaise.

My version features fresh salmon moistened with cooked onions and jalapeño pepper, subtly seasoned with allspice and bound together with panko bread crumbs and a little milk. The cakes cook in minutes and then get a powerful flavor punch from a fresh mango salsa.

The trick here is to chop the raw salmon finely enough so that it binds together but not so much that it lacks body. If you're having trouble forming the cakes because you've left the salmon too chunky, chop the combined mixture until it can be easily shaped.

This is a lovely luncheon dish, served on top of baby greens with the salsa doing double duty as a dressing for the salad. If you love mango, feel free to double the salsa ingredients for extra flavor and even more fruit.

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