Coarsely chop the salmon and place half of it in a food processor. Add the lemon juice and mustard and process until smooth.
Chop the pepper and shallot and place them in the food processor. Pulse 3 or 4 times. Now add the remaining salmon and pulse lightly, until the mixture is combined but still somewhat chunky
Transfer the mixture to a bowl and add the breadcrumbs, salt and pepper. Stir until combined
Scoop the mixture with an ice cream scoop to form equal size balls. Flatten them between your hands into patties 3 inches in diameter and 2/3 inch thick. Lay the patties on a freezer resistant plate and place in the freezer for 10 minutes
Heat 2 Tbs olive oil in a skillet. Cook the salmon cakes over medium heat, flipping once, about 2 minutes per side. Transfer to a serving plate and sprinkle with minced parsley.
Notes
Serve the cakes with:BABY TOMATO SALADSlice the tomatoes in half alongside and dress simply with scales of sea salt, freshly cracked black pepper and extra virgin olive oilORZO SALADPrepare the orzo according to the box instructions and mix with fresh oregano (if available) and sweet peas. Drizzle with 2 Tbs freshly squeezed lemon juice and 2 Tbs extra virgin olive oil