Grilled Salmon Cakes with Lemon Mayonnaise

Ingredients

1 cup plus 1 tablespoon mayonnaise

6 green onions (2 minced, 4 cut into 4-inch lengths)

1 tablespoon fresh lemon juice

2 teaspoons grated lemon peel

1/4 cup (packed) chopped fresh Italian parsley

1 1/4 pounds skinless salmon fillets, cut into 1-inch cubes

2 tablespoons Dijon mustard

1/2 cup panko (Japanese breadcrumbs) or fresh breadcrumbs made from crustless French bread

3/4 teaspoon salt

3/4 teaspoon ground black pepper

Olive oil

Preparation

Whisk 1 cup mayonnaise, 2 minced green onions, lemon juice, and grated lemon peel in small bowl to blend. Season lemon mayonnaise to taste with salt and pepper and set aside.

Combine remaining 4 green onions and chopped parsley in food processor; blend until finely chopped. Add cubed salmon, Dijon mustard, and remaining 1 tablespoon mayonnaise. Using on/off turns, blend until salmon is coarsely chopped. Transfer salmon mixture to large bowl. Mix in breadcrumbs, 3/4 teaspoon salt, and 3/4 teaspoon ground black pepper. With moistened hands and using about 1/3 cupful for each, shape salmon mixture into 8 patties, each about 1/2 inch thick. Brush both sides of salmon cakes with olive oil.

Prepare barbecue (medium heat). Grill salmon cakes to desired doneness, about 3 minutes per side for medium. Divide patties among 4 plates. Serve lemon mayonnaise alongside.
 
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