Friday, March 14, 2008

Salmon Cakes with Lemon-Herb Sauce

Salmon Cakes with Lemon-Herb Sauce

Serves 8
Preheat oven to 400 degrees
2 pounds of skinless salmon fillet (wild salmon if possible)
Course salt and ground pepper
Place fish on a rimmed baking sheet; season with salt and pepper. Roast until cooked through, 15 - 20 minutes. Let cool completely; pat dry with paper towel. Break salmon into smaller pieces; flake with a fork

In a large bowl combine rest on ingredients. Mix well.
½ cup thinly sliced scallions
½ cup plain dried bread crumb
1 slice fresh bread crumbed
1/3 cup fresh parsley -chopped
¼ cup light mayonnaise
¼ cup Dijon mustard
2 large eggs
2 tablespoons lemon juice
2 tablespoons horseradish
2 tablespoons minced capers
Form into 8 patties.

Heat heavy pan and put in some olive oil or butter, or a bit of both.
Cook until medium brown on each side, about 2 minutes.

(Cool slightly and freeze if desired. Convenient to have handy for unexpected guests)
Serve with Lemon Herb Sauce
Lemon Herb Sauce

¼ cup light mayonnaise
¼ cup reduced - fat sour cream
2 tablespoons lemon juice
2 teaspoons chopped fresh parsley, dill and cilantro
Place sauce ingredients in food processor or blender and process until well blended.
Make ahead so flavors can meld


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