SALMON CAKES WITH ORANGE SAUCE

SALMON CAKES WITH ORANGE SAUCE image

Yield 6 appetizers

Number Of Ingredients 30

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Orange Sauce
1 tablespoon cornstarch
4 tablespoons orange marmalade
2 tablespoons grated ginger
1 chili pepper, seeded, minced
3 tablespoons Grand Marnier or orange liqueur
2 tablespoons fresh lime juice
2/3 cup fresh orange juice
4 tablespoons cider vinegar
2 tablespoons soy sauce
2 drops hot sauce
6 cloves garlic, crushed
1 teaspoon Dijon mustard
Salmon Cakes
1/2 cup onion
2 cloves garlic, minced
1 chili pepper, seeded, minced
1 tablespoon butter
1/2 cup chopped scallions
1 pound cooked fresh salmon, flaked
1 egg, lightly beaten
4 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1 cup bread crumbs, divided
1/4 cup (4 tablespoons) unsalted butter
1/4 cup canola or safflower oil

Steps:

Sauce In a small pan, cook all ingredients until thickened, about 5 minutes. Serve over salmon cakes. Salmon Cakes Sauté the onion, garlic, and chili pepper lightly in the butter until the onion is translucent. Combine the scallion mixture, salmon, egg, mayonnaise, lemon juice, orange juice, salt, white and black pepper, and 1/2 cup bread crumbs. Pour the remaining 1/2 cup bread crumbs into a bowl and coat the salmon patties on all sides. Put the salmon cakes on a plate, cover, and refrigerate for about 30 minutes to firm up. When ready to cook, heat the butter and oil in a 12-inch skillet and sauté the salmon cakes until they are crisp and golden brown on all sides, about 2 to 3 minutes. Serve hot, with a dollop of orange sauce.