Smoked Salmon Cakes with Seared Sugar Snap Peas Recipe
Total time: 40 minutes
In a large bowl, combine mayonnaise, scallions, 1/4 cup dill, pepper, and hot sauce. Mix in smoked salmon and 3/4 cup panko. Form mixture into 8 cakes. In a shallow bowl, pour remaining 3/4 cup panko; dip salmon cakes to coat.
In a large, nonstick skillet, heat 1 Tbsp. oil over medium-high heat. Add 1/2 Tbsp. butter and, when melted, add 4 cakes; cook until browned and crisp on bottom, about 2 minutes. Flip cakes and cook until crisp, another 2 minutes. Transfer cakes to a paper towel–lined plate. Add 1/2 Tbsp. oil to skillet and repeat with remaining 1/2 Tbsp. butter and 4 cakes.
In another large skillet, heat remaining 1 Tbsp. oil over high heat. Add sugar snap peas and toss until lightly browned, about 2 minutes. Stir in lemon juice, salt and remaining 2 Tbsp. dill; remove from heat.
Place 2 cakes on each of 4 plates. Divide seared snap peas among them and serve immediately.