Salmon Cakes with Remoulade Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
5 to 7 tablespoon(s) canola oil divided |
1 pound(s) salmon fillet |
salt and ground pepper |
1 cup(s) leeks, white and light green only finely chopped |
1/2 cup(s) celery finely diced |
1/4 cup(s) red bell pepper finely diced |
1/3 cup(s) mayonnaise |
3 tablespoon(s) dijon mustard |
2 teaspoon(s) lime zest |
2 teaspoon(s) lime juice |
5 tablespoon(s) parsley chopped |
1/4 teaspoon(s) cayenne pepper |
1 large egg beaten lightly |
3/4 cup(s) panko crumbs |
Directions:
1. Preheat oven to 350'. Line a baking sheet with foil and oil foil lightly. Place salmon flesh side up on sheet and brush top and sides with 1 TBSP oil. Salt and papper fish generously. Bake 15-20 min. until opaque and flakes. Cool to handle, discard skin and any dark flesh, then flake fish and place in large bowl.
2. In large skillet over med. heat, heat 2 TBLSP oil. Add leeks and bell pepper and saute til softened and translucent. Cool slightly. Add misture to salmon and toss to combine.
3. Add mayo, mustard, lime zest and juice,, 4 TBSP parsley, 1 tsp salt, cayenne pepper, egg and crumbs to bowl with salmon. Stir gently to combine. Shape mixture into 8 cakes about 3 inches in diameter and place on large plate and refrigerate until firm, 30 min or longer. Can be prepared 6 hrs. in advance, covered and chilled.
4. For sauce whisk together. mayo and mustard, cover and chill.
5. In large heavy skillet over med. heat, heat 2 TBSP oil. When hot, add cakes to fit in sigle layer and saute til golden brown about 2-3 min per side. Serve cakes topped with dollops of sauce and remaining parsley.1
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