SALMON CAKES WITH TARRAGON-CHIVE DIPPING SAUCE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Salmon Cakes with Tarragon-Chive Dipping Sauce image

Categories     Fish     Appetizer     Brunch     Sauté     Easter     Lunch     Spring     Pan-Fry     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 36 salmon cakes

Number Of Ingredients 9

1 1/2 pounds skinless boneless salmon fillet
1 large egg
1/2 cup fine fresh bread crumbs
1 tablespoon Dijon mustard
1 teaspoon freshly grated lime zest
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Garnish: lime wedges
Accompaniment:Tarragon-Chive Dipping Sauce

Steps:

  • Pat salmon dry and with a sharp knife cut into roughly 1/3-inch cubes. In a medium bowl lightly beat egg and gently stir in salmon and remaining ingredients until just combined.
  • Heat a 12-inch nonstick skillet over moderate heat and, working in batches, drop 2-tablespoon measures of salmon mixture about 1 inch apart into skillet. Cook cakes until undersides are golden, about 1 minute. Turn cakes over and cook until just cooked through, about 1 minute more. Transfer cakes as cooked to a platter. Salmon cakes may be made 1 day ahead and chilled, covered. Bring cakes to room temperature before serving.
  • Garnish cakes with lime wedges and serve with dipping sauce.

There are no comments yet!