Tuesday, June 16, 2009

Salmon Cakes with Tarragon

Last night, my brother and nieces stopped over - I made some gorgeous looking salmon into lovely salmon cakes and served them with some corn on the cob and some steamed brocollini.
Salmon Cakes
1.5 lbs salmon fillet
1 lemon
1/2 red onion
1 cup carrots
1 egg
3/4 cup bread crumbs
2 Tbs chopped fresh Tarragon
Poach Salmon -
coat foil with cooking spray, place salmon skin side down and drizzle with olive oil. Lay some thinly sliced lemons and 1/2 of the red onion, thinly sliced atop salmon. Encase in foil (loosely) bake on a cookie sheet at 400 F for about 8 mins or until barely done. Let cool, then remove skin and flake salmon with a fork removing any bones if needed.
Chop carrots in a food processor and add 1/2 of the red onion, chop. Place mixture in a bowl, add flaked salmon, egg, bread crumbs, salt and pepper and Tarragon. Form mixture into patties, using wet hands, refrigerate covered for at least an hour. Saute in olive oil in a cast iron skillet for a few mins per side over medium heat. Serve with tarter sauce if desired.

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