Wild Salmon Cakes with Homemade Remoulade & Herbed Salad

Uploaded By: agsheeran

Tags: marley

Move over crab cakes–it’s wild salmon’s time to shine! Protein-rich salmon combines with a sweet, textured mixture of mayo, mustard, panko, and lemon zest to bind it all together. Dip each savory bite of salmon cake in a creamy remoulade with chopped pickles, shallot, and capers for briny zip. A simple vinaigrette tops crunchy romaine leaves for a refreshing salad to complement the flavor-packed salmon cakes.

Serves: 2

Cook Time: 60 minutes

Ingredients:

10 oz of pkg wild-caught sockeye salmon
1 shallot
1 oz of capers
3¼ oz of dill pickles
¼ oz of fresh dill
1 lemon
1 romaine heart
1 oz of panko
2 Dijon mustard
2 oz of mayonnaise
sugar
olive oil
kosher salt & ground pepper
1 large egg yolk
unsalted butter

Instructions:

Pat salmon dry. Place on a microwave-safe plate; cover with plastic wrap. Microwave until salmon is barely opaque and just able to flake, 1-3 minutes (check every 15 seconds after 1 minute as microwaves vary). Remove and discard skin; refrigerate while prepping remaining ingredients.
Finely chop shallot, capers, half of the pickles (save rest for own use), and dill fronds and tender stems, keeping ingredients separate. Finely grate zest of ½ the lemon; squeeze 1 tablespoon plus 1 teaspoon lemon juice. Cut remaining lemon into wedges. Separate lettuce leaves, tearing any large leaves in half.
In a small bowl, whisk together half of the mustard, 1 tablespoon each of shallot and lemon juice, and 1 teaspoon each of dill and sugar. Gradually whisk in 3 tablespoons oil; season to taste with salt and pepper.
In a small bowl, combine mayonnaise and remaining mustard; transfer 1 tablespoon to a large bowl and set aside. Gradually whisk 2 tablespoons oil into remaining mixture. Stir in pickles, 1 tablespoon each of shallot and capers, and 1 teaspoon each of lemon juice and dill; set aside.
Into large bowl with reserved mayo-mustard mixture, add panko, lemon zest, 1 large egg yolk, and remaining shallot, capers, and dill. Flake salmon in large pieces into bowl; season to taste with salt and pepper. Gently mix until combined, keeping salmon in relatively large flakes. Using wet hands, divide mixture into 4 (1-inch) thick cakes.
In a medium nonstick skillet, heat 1 tablespoon each of oil and butter over medium heat. Add salmon cakes and cook until golden-brown, 3-4 minutes per side; transfer to a plate. In a large bowl, toss lettuce with vinaigrette; season to taste with salt and pepper. Serve salmon cakes with tartar sauce, lemon wedges, and salad. Enjoy!

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Original URL: https://marleyspoon.com/menu/253240-wild-salmon-cakes-with-homemade-remoulade-herbed-salad