Poaching fresh salmon makes these fish cakes incredibly moist and tender.
For poached salmon, zest lemon using Microplane® Adjustable Fine Grater to measure 1 teaspoon zest; set zest aside for salmon cakes. Thinly slice lemon using Chef's Knife. Combine lemon slices, bay leaf, 3 cups water and salt in (12-in.) Skillet; bring to a boil. Add salmon. Cover; reduce heat and simmer 4-5 minutes or until outside of salmon is opaque and center is pink. Remove salmon from Skillet; set aside.
For papaya sauce, cut papaya in half lengthwise using V-Shaped Cutter; remove seeds. Scoop flesh into Small Batter Bowl; reserve one papaya shell. Add bell pepper, preserves and garlic to batter bowl; snip using Salad Chopper. Stir in green onion. Spoon sauce into reserved papaya shell; set aside.
For salmon cakes, combine 1 cup of the bread crumbs and jerk rub in shallow dish; set aside. Break salmon into chunks. Combine salmon, remaining 1/3 cup bread crumbs, celery, green onions, egg, mayonnaise, garlic and reserved lemon zest in Stainless (4-qt.) Mixing Bowl. Using Medium Scoop, place 1 scoop of the salmon mixture into bread crumb mixture; flatten slightly and coat both sides with bread crumbs. Shake off excess. Repeat with remaining salmon mixture for a total of 12 cakes.
Heat oil in clean Skillet over medium-high heat 1-3 minutes or until shimmering; add salmon cakes. Cook 4-6 minutes or until golden brown, turning once using Small Nylon Turner. Serve with papaya sauce.
U.S. Nutrients per serving: Calories 140, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 40 mg, Carbohydrate 11 g, Protein 9 g, Sodium 330 mg, Fiber 1 g
For a kid-friendly twist, substitute 3 cans (6 ounces each) albacore tuna, drained, for the salmon.
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