Salmon Cakes with Honey Mustard Vinaigrette

Salmon Cakes with Honey Mustard Vinaigrette - I made these salmon cakes a few weeks ago, and for days afterward The Fiancé talked about them. He told everyone about how delicious they were, how fresh and flavorful, how he couldn’t wait for me to make them again

Summary: I made these salmon cakes a few weeks ago, and for days afterward The Fiancé talked about them. He told everyone about how delicious they were, how fresh and flavorful, how he couldn’t wait for me to make them again (hint hint, nudge nudge).

I knew I had to recreate them, but the pressure was building for me to remember exactly what I had done and replicate it. Thankfully, the second time around was just as good as the first… and this time, I wrote down the recipe!

Ingredients:

1 lb. salmon, skin removed
1 cup water
1/2 lemon, juice and zest
1 1/3rd cup panko breadcrumbs*
1 1/2 TBSP all purpose flour
1/2 red bell pepper, diced small
1 small shallot, chopped fine
1/2 cup loosely packed fresh parsley, chopped
2 tsp. whole fennel seeds, chopped
1/2 tsp. kosher salt (or 1/4 tsp. sea salt)
1/8th tsp. cayenne pepper (optional)
1 large egg, slightly beaten
2 TBSP dijon mustard
Olive oil, for the panFor the vinaigrette:
1/4 cup brown rice vinegar
1/8th cup tarragon vinegar
1 TBSP raspberry vinegar (see notes)
2-3 TBSP honey, to taste
1-2 TBSP dijon mustard, to taste
1/2-3/4 cup good quality extra virgin olive oil

 

For directions please visit: WillCookforFriends.com

 

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