Shogun Salmon Cakes
This recipe comes from Roz Miyamura of Shogun Fish Company.

1 pound wild salmon fillet, skinned, pin bones removed, and coarsely chopped
1/2 cup cilantro, chopped
1/4 cup scallions, chopped
1/4 cup fresh bread crumbs
2 tablespoons Dijon mustard
Salt and freshly ground pepper to taste
Extra virgin olive oil, for frying
1 lemon, juiced

1. To make the salmon cakes, combine the salmon, cilantro, scallions, bread crumbs, and mustard in a large bowl and mix well. Season the mixture with salt and pepper. Divide into 4 equal portions and shape into patties

2. Film the bottom of a non-stick skillet with a little olive oil and heat over medium heat until hot but not smoking. Put the patties in the skillet and fry, turning once, until lightly browned on both sides and cooked through, about 5 minutes per side.

3. Serve on a bed of mixed greens dressed lightly with lemon juice, olive oil, salt and pepper.

Serves 2-4