To make the tartar sauce, whisk together the mango, mayonnaise, capers, and salt in a medium bowl. Add pepper to taste. Cover rand refrigerate until ready to use.
To make the salmon cakes, put the salmon in a medium bowl and break it up with a fork. Add the panko, eggs, parsley, onion, cayenne, salt, and pepper to taste, and mix well. Form the mixture into 12 cakes and coat them with the cornmeal.
Heat 1/4 inch of oil in a large skillet over medium-high heat. Carefully place the cakes in the oil 5 or 6 at at time, and cook until golden brown, 3 to 4 minutes per side. Transfer to a paper towel-lined plate to drain. Serve immediately with the tartar sauce.
Note: Panko is a Japanese style of bread crumbs and has a lighter, fluffier texture than the more familiar type. You can find it in large supermarkets.
Makes 12 2-inch cakes and 1 1/2 cups sauce
Reprinted with permission from © Paula Deen Enterprises, LLC, Paula Deen's The Deen Family Cookbook by Paula Deen with Melissa Clark, published by Simon & Schuster click for book review
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