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Makes about 8 servings. Difficulty
Easy
Ingredients
3/4 lb. salmon fillet, skinned and boned 1/4 lb. sea scallops Salt and freshly ground black pepper 1/2 cup cooked white rice 1/2 cup mayonnaise 1 Tablespoon dj dijon mustard 2 teaspoons Worcestershire sauce 1 egg, lightly beaten 2 Tablespoons fresh chives, chopped 1/3 cup cornmeal 1/8 teaspoon cayenne pepper 1/2 teaspoon kosher salt 3 Tablespoons olive oil
Directions
Preheat the oven to 400°F. Spray a baking sheet with olive oil.
Season the salmon and scallops with salt and freshly ground black peppper. Place the fish on a baking sheet. Bake for 10-15 minutes or until just opaque. Remove from the oven and let cool slightly. (Keep the oven on.)
Meanwhile, in a large bowl, combine the rice, mayonnaise, dijon, Worcestershire sauce, egg and chives. Set aside.
In a shallow baking dish combine the cornmeal with the salt and cayenne pepper. Set aside.
Finely chop the scallops and add to the mayonnaise mixture in the bowl. Break the salmon up into small pieces and add to the mixture in the bowl. Toss until well-blended. Working one at a time, grab a handful of the mixture and form into a small cake (the mixture will be fairly wet - but it will hold together). Place the cake in the cornmeal mixture and turn once to lightly coat. Carefully transfer the cake to the greased baking sheet. Repeat process with the remaining mixture. Spray the tops of the cakes with olive oil.
Bake for 6 minutes. Turn and continue to bake for 5-6 more minutes or until cakes are lightly browned.
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