Tuesday, June 23, 2009

summer salmon cakes with zucchini fennel slaw

Summer Salmon Cakes with Zucchini Fennel Slaw
Recipe courtesy of Gourmet, July 2009
*Amended by Kiira Leess

3 Tbsp. mayonnaise
2 tsp. fresh lemon juice
3 Tbsp. red onion
1 tsp. Dijon mustard
1/4 tsp. hot sauce
1 can wild atlantic salmon, skinless and boneless
3 Tbsp. panko breadcrumbs
1/2 zucchini, coarsely grated (1 cup)
1/2 small fennel bulb, trimmed and thinly sliced
1 Tbsp. olive oil

Whisk together mayonnaise, 1 tsp lemon juice, red onion, dijon, hot sauce, and 1/4 tsp. each of salt and pepper in a medium bowl.

Stir together salmon, panko breadcrumbs, 1/2 cup zucchini, and half of mayonnaise mixture in another bowl.

Add fennel and remaining zucchini and lemon juice to mayonnaise mixture in medium bowl and toss to combine slaw.

Form salmon mixture into 2 patties. Heat oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 5 minutes total. Serve with slaw.

*An alternative way to prepare this recipe (without the mayo) would be to toss the slaw with a vinaigrette instead. I'm tempted to add some oranges to it as well...

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