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Salmon & Mushroom Cakes

Serves 4

Wild salmon is available, but unfortunately priced much higher thanusual, if you can even find it. With these patties, you can havethat fabulous flavor and make stretch it to serve another person ortwo. Canned coho or sockeye salmon is a year-round substitute. Noegg was used in this recipe, so the cakes are somewhat delicate. Becareful when turning them over in the pan. Serve on a bed oflightly dressed greens.

Heat oven to 350? Line a rimmed baking sheet with foil orparchment for easy cleanup.

Place salmon fillets on the baking sheet skin side down. Brush witholive oil then season well with salt and pepper. Bake until justfirm and medium-rare, about 6-7 minutes per inch thickness. Removethe salmon from the oven and move to a separate plate. When coolenough to handle the fish, remove and discard the skin, thencoarsely flake the fillet into a medium-size bowl. Set aside.

Meanwhile, in a large skillet over medium-high heat, add enougholive oil to just coat the pan (1-2 tablespoons). Add 2 tablespoonsof the shallots and garlic. Stir constantly until aromatic, about15 seconds, then add mushrooms plus salt and pepper to taste.Reduce heat to medium and add sherry and thyme. Continue to cook,stirring occasionally until mushrooms have given off their liquidand are browned; the length of time will depend on the size of theskillet and the heat level. Spread mushroom mixture onto a rimmedbaking sheet and cool to room temperature.

To assemble: