Company worthy dish, lovely presentation and delicious!
Salmon Cakes
Serves 4
Vermouth, water, and fresh lemon juice to taste
1 lb cooked wild caught Salmon
2 Tablespoons butter
1/4 cup green onion, sliced
1 clove garlic, minced
1 cup fresh bread crumbs
2 eggs, lightly beaten
3 tablespoons cream
1/4 cup fresh basil, slivered
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons vegetable oil
Tomato-Basil Sauce
1/3 cup white wine
2 tablespoons shallot, finely chopped
1 teaspoon white wine vinegar
2 tablespoons heavy cream
2 teaspoons tomato paste
1/2 cup butter, chilled
1/4 cup fresh basil, chopped
1/4 teaspoon salt
Pinch of white pepper
For Cakes:
Poach salmon fillet in Vermouth, water and lemon juice
until a little under done. Remove from pan, cover with foil and let rest. Then flake.
Melt butter in a small sauté pan over medium-low heat. Add green onion and cook for 2 minutes. Add garlic and cook 2 minutes longer.. Transfer to a medium bowl. Add salmon, bread crumbs, eggs, cream, basil, salt and pepper to bowl. Mix with a fork until well-blended. Cover and refrigerate 30 minutes.
For Sauce:
In a small saucepan combine wine, shallot, vinegar, and tomato paste. Bring to a boil over medium-high heat and cook until mixture is reduced to 2 tablespoons. Add cream and boil 1 minute. Reduce heat to medium and add cold butter, 1 tablespoon at a time. Whisk constantly until all butter is added and sauce has thickened. Do not allow sauce to boil again. Remove from heat and stir in fresh basil, salt and pepper. Sauce may be heated briefly over low heat just before serving. Sauce will split if heated too much at this point.
Form salmon mixture into 8 cakes. Heat oil in a large skillet over medium-heat. Cook cakes 3 minutes per side. Divide cakes among 4 plates, spoon sauce over and serve immediately.
We loved this served with a fresh lemon risotto, and grilled asparagus sprinkled with sea salt and fresh lemon juice..
Salmon Cakes
Serves 4
Vermouth, water, and fresh lemon juice to taste
1 lb cooked wild caught Salmon
2 Tablespoons butter
1/4 cup green onion, sliced
1 clove garlic, minced
1 cup fresh bread crumbs
2 eggs, lightly beaten
3 tablespoons cream
1/4 cup fresh basil, slivered
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons vegetable oil
Tomato-Basil Sauce
1/3 cup white wine
2 tablespoons shallot, finely chopped
1 teaspoon white wine vinegar
2 tablespoons heavy cream
2 teaspoons tomato paste
1/2 cup butter, chilled
1/4 cup fresh basil, chopped
1/4 teaspoon salt
Pinch of white pepper
For Cakes:
Poach salmon fillet in Vermouth, water and lemon juice
until a little under done. Remove from pan, cover with foil and let rest. Then flake.
Melt butter in a small sauté pan over medium-low heat. Add green onion and cook for 2 minutes. Add garlic and cook 2 minutes longer.. Transfer to a medium bowl. Add salmon, bread crumbs, eggs, cream, basil, salt and pepper to bowl. Mix with a fork until well-blended. Cover and refrigerate 30 minutes.
For Sauce:
In a small saucepan combine wine, shallot, vinegar, and tomato paste. Bring to a boil over medium-high heat and cook until mixture is reduced to 2 tablespoons. Add cream and boil 1 minute. Reduce heat to medium and add cold butter, 1 tablespoon at a time. Whisk constantly until all butter is added and sauce has thickened. Do not allow sauce to boil again. Remove from heat and stir in fresh basil, salt and pepper. Sauce may be heated briefly over low heat just before serving. Sauce will split if heated too much at this point.
Form salmon mixture into 8 cakes. Heat oil in a large skillet over medium-heat. Cook cakes 3 minutes per side. Divide cakes among 4 plates, spoon sauce over and serve immediately.
We loved this served with a fresh lemon risotto, and grilled asparagus sprinkled with sea salt and fresh lemon juice..