Salmon can be transformed into moist and tender chops or cutlets. Serve with your favorite fish sauce.

Serves 6

2 pounds salmon fillet
4 ounces white bread
1 cup milk
2 ounces butter, softened
to taste salt, ground white pepper
3 tablespoons canola oil

PREPARATION
Skin, bone and cube the salmon. Coarsely chop the salmon in a food processor. Soak the bread in milk for 10 minutes. Squeeze out excess moisture and mix well into salmon.
Blend in the butter until the mixture is smooth. Season with salt and pepper to taste.
Shape the salmon into six cutlets.
Heat the oil in a non-stick over medium heat. Place the salmon cutlets into the skillet. Cook about 4 to 5 minutes on each side. Serve with a hot sauce.