Salmon-Potato Cakes with Roasted Tomato Mayonnaise (Tanya Holland) |
|
 |
Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 1 |
|
Ingredients:
2 pounds skinless salmon fillet |
salt and pepper |
1 teaspoon cayenne pepper |
1/2 cup dry white wine |
1 onion, finely chopped |
2 teaspoons minced garlic |
1 1/2 cups chilled mashed potatoes |
1/4 cup chopped fresh herbs (parsley, basil, and tarragon) |
bread crumbs |
vegetable oil |
butter |
roasted tomato mayonnaise |
1 1/2 cups homemade or prepared mayonnaise |
8 oven roasted plum tomatoes |
3 tablespoons ketchup |
1 tablespoon dijon mustard |
1 teaspoon paprika |
salt and pepper |
Directions:
1. Season fillets with salt, pepper and cayenne.
2. In a baking dish, place seasoned fish with wine, onions and garlic and bake in a preheated 350 degree oven for about 7 minutes or until fish is cooked through.
3. When fish is completely cooled, flake. Mix the flaked salmon with potatoes and herbs. Roll 6-ounce cakes in bread crumbs. In a saute pan, heat 1 tablespoon oil and 1 tablespoon butter. When hot, saute cakes so that the bread crumbs toast. Cook on both sides and place on sheet tray.
4. After all salmon-potato cakes are toasted, place sheet tray in oven for 10 minutes to heat cakes through.
5. In a blender or food processor combine, mayonnaise, tomatoes, ketchup, Dijon mustard, paprika; season, to taste, with salt and pepper.
|
|