1 pound skinless salmon fillet, cut into ¼-inch dice.

½ cup finely chopped red bell pepper

¼ cup chopped scallions (white & green parts)

¼ cup minced fresh cilantro leaves

½ tablespoon finely peeled, grated fresh ginger

1 ¾ cups panko bread crumbs1 large egg, lightly beaten

1 tablespoon Asian sesame oil

1 tablespoon soy sauce

Freshly ground black pepper


Lemon and lime wedges

Orange-Miso Dipping Sauce.

In a large bowl, gently mix the salmon, pepper, scallions, cilantro,ginger, 1/3 cup of the panko bread crumbs, egg, sesame oil and soysauce until blended.  Season with ¼ teaspoon salt and pepper to taste.

Place the remaining cup panko crumbs in a shallow bowl and season with salt and pepper.  Using a ¼ cup measuring cup, form the salmon mixture into ten 2-inch cakes, flatten sides, patting extra bread crumbs into the edges of the cakes with your hands.  Set aside, and repeat with the remaining salmon mixture.

Heat a large, heavy 10-inch skillet over medium heat.  Add oil – should be about 1/8-inch deep.  Cook half the salmon cakes until golden brown, about 3 minutes on each side.  Drain on paper towels and repeat with remaining cakes.

The salmon cakes may be made a day ahead and reheated for 5 to 10 minutes in a preheated 350 degree oven, or until warmed through.

Serve with lime and lemon wedges and Orange Miso Sauce.