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Salmon Cakes w/Red Pepper Cream Sauce

Cummulative Rating

Servings
Serves 6
Difficulty
Medium

Ingredients

For red pepper cream sauce:
3 red bell peppers
2 cups heavy cream
Salt
Cayenne pepper

For salmon cakes:
1/3 cup fresh parsley
4 scallions
3 cups gf bread crumbs
2 eggs
2 Tablespoons unsalted butter
2 Tablespoons gf mayonnaise
1 Tablespoon gf stone-ground mustard
2 teaspoons fresh lemon juice
15 ounces or 2-1/2 cups cooked salmon
Salt and freshly ground black pepper
1/2 cup vegetable oil for sauteing

Directions

For red pepper cream sauce:
Roast peppers under a broiler, turning several times until skins are charred. Place peppers in a brown paper bag; close bag and let set for 10 minutes. Remove charred skin from peppers, cut peppers in half, seed and coarsely chop.

In a saucepan, combine peppers with cream and cook over medium heat until reduced by half.

Transfer to a food processor and puree until smooth. Season with salt and pepper.

Return to saucepan and reheat before serving.

For salmon cakes:
Process parsley and onions in a food processor until finely chopped. Add 1-1/2 cups bread crumbs, eggs, melted butter, mayonnaise, mustard and lemon juice. Blend until well mixed. Add cooked salmon and process briefly to combine. Season to taste with salt and pepper. Cover and refrigerate for at least 30 minutes, or overnight.

Shape salmon mixture into 12 round patties about 3/8" thick. Dip patties in remaining bread crumbs and let stand for 5 minutes.

Preheat oven to 200 degrees F and line a baking sheet with paper towels.

In a large skillet heat 1/4" vegetable oil over medium heat. Saute salmon patties, a few at a time, turning once until golden and crisp on each side. Remove with a slotted spatula to baking sheet and place in oven to keep warm.

To serve, place a pool of sauce on individual plates and top with two salmon cakes.

Tips

To cook salmon: Bring a small amount of water to a boil in a medium size skillet. Add salmon, cover and poach for 10-12 minutes. Remove salmon from pan and remove skin.

Recommended Tools

Reviews

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Posted Date: 1/10/2013

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Posted Date: 1/8/2013

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Posted By Member:
Posted Date: 1/7/2013

Well done chum Well done chumI give a lot of stick to fishermen on YouTube who dont know what thyree doing but that was brilliant-fish returned quickly even though it was perfect eating size- ie. put back big hen fishPlease watch all young would-be fishermen-great exampleof how to fish and treat fish-proud to be Irish too

Posted By Member: Karin
Posted Date: 6/6/2007

These were great - texture very good and while a bit time consuming, not difficult. i did not make the red pepper cream sauce but got a red pepper pesto from the store and added some mayonnaise and sour cream. Good - but the recipe sauce maybe worth trying!

Posted By Member:
Posted Date: 4/8/2013

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