Salmon Cakes with Roasted Red Pepper Cream Sauce
Ingredients
The Salmon Cakes
-
4
pieces
green onions, roughly chopped
-
⅓
cup
Italian parsley, chopped
-
¼
cup
fresh dill, chopped
-
3
cups
fine fresh bread crumbs
-
2
pieces
eggs
-
2
tablespoons
butter, melted
-
2
tablespoons
mayonnaise
-
1
tablespoon
spicy brown mustard
-
2
teaspoons
lemon juice
-
2 ½
cups
flaked cooked salmon
-
to taste
Kosher salt and freshly ground black pepper
-
½
cup
vegetable oil (for sautéing)
The Roasted Red Pepper Cream Sauce
-
4
pieces
red bell peppers
-
2
cups
heavy whipping cream
-
to taste
Kosher salt
-
to taste
cayenne pepper
Instructions
- Process green onions, parsley, and dill in a food processor until fine.
- Add 1 ½ cups of bread crumbs, eggs, melted butter, mayonnaise, mustard, and lemon juice, and pulse until mixed.
- Gently combine salmon and season with salt and pepper, being careful not to over-process.
- Refrigerate the mixture for at least 30 minutes.
- Shape the mixture into patties and coat with remaining bread crumbs.
- Heat oil in a skillet and sauté the patties until golden brown on each side.
- For the sauce, roast bell peppers until charred, then steam and peel them.
- Blend roasted peppers with cream and season with salt and cayenne until smooth.
- Serve salmon cakes with the red pepper cream sauce.
Nutrition Facts (estimated)
Servings
4
Calories
315
Total fat
24g
Total carbohydrates
15g
Total protein
35g
Sodium
855mg
Cholesterol
310mg
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