Herbed Salmon Cakes

2 1/2 cups water
1 lemon, sliced
4 parsley stems
1 bay leaf
pinch of salt
1 1/2 pounds skinless salmon fillet
1 large egg, separated, plus whites of 1 large egg
1 teaspoon chopped, fresh parsley
1 teaspoon chopped, fresh chives
1 teaspoon chopped, fresh dill
1 teaspoon chopped, flesh thyme
1 teaspoon fresh lemon juice
grated zest of 1 lemon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
nonstick cooking oil spray
lemon wedges, for serving

Bring the water, lemon, parsley stems, bay leaf and salt to a simmer over
medium heat. Place the salmon in the liquid and cover. Cook just until the
salmon changes to an evenly pale pink shade, about 3 minutes (the salmon
will be rare in the center). Using a large slotted spatula, transfer to a
plate and cool. Position a rack in the center of the oven and preheat to
200 degrees. Mix the egg yolk, parsley, chives, dill, thyme, lemon juice
and grated zest, and the salt and pepper. Flake the salmon, add to the
bowl and mix well. Beat the egg whites in a small bowl just until soft
peaks begin to form. Do not overheat. Fold into the salmon mixture. Spray
a large skillet with oil and heat over medium heat. (You can also cook the
salmon cakes on an indoor or outdoor grill, following the same
instructions.) Using a 1/2 cup measuring cup, scoop mounds of the salmon
mixture onto the skillet and flatten each slightly with a spatula. Cook
until the undersides are golden brown, 2 to 3 minutes. Turn and brown the
other side, 2 to 3 minutes. Transfer to a baking sheet and keep warm while
making the remaining cakes.

Yields 6 to 8 servings.

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