Salmon Cakes

Directions

1. 1
   Divide the salmon in half.
2. 2
   Cut half the salmon into 1/4-inch dice and very finely chop the other half Cut the shrimp into 1/4-inch dice.
3. 3
   In a medium bowl, combine the diced salmon, chopped salmon, shrimp, egg white, bell pepper, green onion, lemon zest, chile, mayonnaise, capers, and the 1/3 cup bread crumbs.
4. 4
   It should just hold together and at the same time not be too dense and heavy.
5. 5
   Add more bread crumbs or mayonnaise if needed.
6. 6
   Season to taste with salt and pepper.
7. 7
   Divide the mixture and pat to form into 8 cakes no thicker than 1 inch.
8. 8
   (The salmon cakes may be prepared in advance to this point.
9. 9
   Store, uncovered, in the refrigerator for up to 4 hours.)
10. 10
    Season more bread crumbs with salt and pepper and dredge the salmon cakes.
11. 11
    In a large saute pan, pour in olive oil to a depth of 1/8 inch.
12. 12
    Heat the oil and saute the cakes until golden brown, about 3 minutes per side.