Main Course
Salmon Cakes
Image and Recipe Copyright © 2003-2010 Jennifer Iserloh
Serve salmon cakes on top of a lightly dressed mesclun or baby spinach salad. Sprinkle fresh chopped chives and enjoy as an alfresco lunch or the start to an elegant summer meal. Fish lovers will be hooked on this tasty preparation. A great way to use up leftover white wine and extra fresh herbs, these cakes also freeze beautifully.
Serves 4-6
Ingredients
1 12-ounce fresh wild salmon filet, skin on
1 cup dry white wine
1 teaspoon whole black peppercorns
1 bay leaf
2 large lemons, juiced (about 1/2 cup of juice)
1/4 cup reduced-fat mayonnaise
2 tablespoons scallions, white and green tops, thinly sliced
2 tablespoons parsley, chopped
2 teaspoons mustard
1/2 teaspoon sea salt
1/4 teaspoon freshly ground white or black pepper
1/4 teaspoon ground cayenne pepper
4 cups of whole wheat breadcrumbs
2 tablespoons olive oil
1 jar of reduced-fat tartar sauce (optional)
2 tablespoons fresh chives, (optional)
1 lemon, quartered (optional)
Directions
To poach the salmon, pour the wine into a large stockpot. Add the peppercorns, bay leaf, and juice. Add enough water to the wine mixture to completely cover the salmon filet. Bring the wine mixture to a boil. Turn off the heat and add the salmon. Allow to rest covered, 10-12 minutes, until the salmon filet is no longer translucent in the center and the skin softens.
In a large bowl, combine mayo, scallions, parsley, mustard, and one cup of the breadcrumbs, salt, pepper. Remove the skin from the salmon and flake it into the bowl. Gently fold all the ingredients together with a spatula until the mixture comes together in a sticky but firm mass.
Shape the salmon mixture into 4 large patties or 8 mini appetizer patties. Place remaining breadcrumbs on a plate or piece of wax paper. Coat the patties in breadcrumbs and place on another piece of wax paper. If not using immediately, the patties can be chilled up to 5 hours.
Heat a large skillet over medium-high heat and add oil. Cook patties on both sides until golden brown about 5-6 minutes total. Decrease the heat if the breadcrumb coating begins to brown too quickly. Sprinkle with chives and serve warm with tartar sauce or lemon wedges.
Make It A Meal
Serve with Shallots and Green Beans, Strawberry Spinach Salad.
Wine Paring
Chardonnay, Pinot Noir
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February 16, 2010, 2:04 pm
I’d love to try this recipe, but I only have cans of salmon that I’m dying to use. Can I substitute canned salmon?
February 22, 2010, 10:19 am
Absolutely, my Granny used to make it with canned when she couldn’t find the fresh! Just pick through the canned salmon that sometimes has bits of skin or bone.