Salmon Cakes With Mango-Lime Salsa

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Washington Post


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Flesh from 1 large, ripe mango, cut into 1/4- to 1/2-inch dice (1 cup)

1 medium jalapeño pepper, stemmed, seeded and minced (1 tablespoon)

1 teaspoon light or dark brown sugar

Zest and juice of 1 lime (at least 1 tablespoon juice and 1 teaspoon zest)

1/8 teaspoon salt

2 or 3 teaspoons olive oil

1/4 cup finely chopped onion

1 large jalapeño pepper (or 2 small ones), stemmed, seeded and minced (2 tablespoons)

1 teaspoon ground allspice

About 1 cup panko bread crumbs, plus more as needed

Leaves from 2 or 3 stems flat-leaf parsley, finely chopped (2 tablespoons)

1/4 cup low-fat milk

3/4 pound skinless salmon fillet, coarsely chopped

3 or 4 cups loosely packed baby salad greens

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