• 8e59d1992e4349b076541ba1f56277e4

Salmon Cakes

Just like mini crab cakes... but salmon! And delightfully different!

Prep
Cook
Serves 50people
Ingredients
12
ozs onion
6
ozs celery
6
ozs red bell pepper
1/2
oz garlic
8
ozs spinach, chiffonade
5/2
lbs salmon, diced into small cubes
3
tbs dijon mustard
1
tbs fresh dill, chopped
11
/2 cups panko
11
/2 cups mayo
2
tbs kosher salt (will need to use more if using table salt)
3
ozs lemon juice
1
tbs black pepper, ground
frisee or mixed greens for garnish
lemon, wedged
for tarragon aioli:
Directions
1.
Brunois onion, celery and red peppers. Saute with garlic until translucent.
2.
Add spinach, stir in until wilted. Cool.
3.
Mix remaining ingredients together, add veg mixture. Scoop into 1 oz portions (for apps - 2 oz for entrée size), and form into solid cakes. Store in pan lined with parchment paper and lightly sprinkled with panko - or coat cakes entirely in panko (crab cake style) if desired.
4.
Heat oil in a cast iron skillet on medium high heat, add cakes and cook about 1-2 minutes on each side until golden brown. Remove from heat and serve on a bed of frisee or greens, top with tarragon aioli. Garnish with lemon wedges.
5.
For aioli:
6.
1 cup Mayo
7.
2 tsp Champagne vinegar
8.
½ tsp Salt
9.
½ oz fresh Tarragon, finely chopped
10.
2 Tbsp Lemon juice
11.
Mix well and refrigerate until use

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