This is a print preview of "Salmon Cakes with Dijon Vinaigrette" recipe.

Salmon Cakes with Dijon Vinaigrette Recipe
by Its a Food Fetish

Salmon Cakes with Dijon Vinaigrette

Salmon cakes made with fresh wild salmon and topped with Dijon vinaigrette.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 6 patties

Ingredients

  • 1 lb fresh salmon, skin removed
  • 1/2 cup lemon juice
  • 1 1/3 cup plain breadcrumbs
  • 1/3 cup flour
  • 1/2 green bell pepper, finely chopped
  • 1/2 small onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper
  • 2 large eggs, lightly beaten
  • 4 Tbs canola oil
  • For the vinaigrette:
  • 1 Tbs white wine vinegar
  • 1 Tbs honey
  • 1 Tbs Dijon mustard
  • 1/4 cup extra virgin light olive oil

Directions

  1. In a small sauce pan, bring 2 cups water and lemon juice to a boil. Add salmon, cover, and reduce heat to low. Cook for 10 minutes or until salmon is opaque and flaky. Remove salmon and allow to cool.
  2. In a large bowl, mix breadcrumbs, flour, bell pepper, onion, parsley, salt, and cayenne.
  3. Break apart the salmon and add to breadcrumb mixture. Add in egg and mix to combine.
  4. Roll a handful of the mixture into a ball and flatten to form a disc.
  5. Heat canola oil in a skillet over medium high heat. Cook each patty for 5 minutes on each side or until golden brown and cooked through. Place cooked patties on a cooling rack or paper towels to drain any excess grease. Serve with greens and drizzle with vinaigrette.
  6. Whisk together all of the ingredients for the vinaigrette. Store in a sealed jar and shake before serving.