Serve these irresistible salmon cakes as a starter dish, or to serve them as an appetizer, simply make each cake a bit smaller.
2 cups water
1 cup dry white wine
1 bay leaf
5 whole black peppercorns
4 sprigs parsley
1/4 cup chopped celery leaves (from about 2 stalks)
1 1/2 pounds salmon steaks or fillets
1/2 cup drained soft tofu (4 ounces)
1 large egg
1/2 cup dairy-free mayonnaise
1/2 teaspoon gluten-free Dijon mustard
1 medium yellow onion, finely chopped
2 tablespoons canola oil, plus more if needed
1 red bell pepper, seeded, ribbed, and finely chopped
1/2 cup finely chopped celery
1/4 cup minced flat-leaf parsley
2 cups Gluten-Free Bread Crumbs (page 185)
Kiwi-Papaya Salsa (page 127)
To poach the Salmon:
Combine the water, wine, bay leaf, peppercorns, parsley, and celery leaves in a large sauté pan over medium-high heat. Bring the contents to a boil and add the salmon. Decrease the heat to low, cover, and simmer for 6 to 8 minutes. Transfer the salmon to a plate and set aside to cool. Reserve the poaching liquid.
To make the Salmon Cakes:
Beat the tofu, egg, mayonnaise, and mustard with an electric mixer in a bowl until creamy, about 2 minutes. Set aside. In a sauté pan over medium-high heat, sauté the onion in 2 tablespoons of the poaching liquid until softened, about 3 minutes. Transfer the onion to a large bowl and add the bell pepper, celery, and parsley. Flake the salmon into the onion mixture, discarding any bones and skin. Gently fold in the tofu mixture and 1/4 cup of the bread crumbs until just combined.
To assemble and cook the Salmon Cakes:
Pour the remaining 1 1/4 cups of bread crumbs on a plate. Using your hands, form the salmon mixture into 18 patties. Place the patties in the bread crumbs and coat them on both sides. Heat the remaining 2 tablespoons of the olive oil over medium heat. Cook the salmon cakes until golden brown, about 2 to 3 minutes per side. Serve immediately topped with the salsa.