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Fresh Salmon Cakes With Apricot Remoulade

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Fresh Salmon Cakes with Apricot Remoulade

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2011-04-19 Appetizer
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These fresh made salmon cakes are packed with flavor from sauteed vegetables. The light breading and apricot remoulade bring this tasty appetizer together.

  • Servings: 8 cakes

Ingredients:

½ cup Finely Diced Shallots
¼ cup Thinly Sliced Celery
2 Garlic Cloves, finely minced
½ cup Shredded Carrot
¾ Packed Cup Finely Chopped Kale
1 Tbsp Olive Oil
1 lb Cooked Salmon, roughly crumbled
1 Egg, lightly beaten
¼ cup Mayonnaise
¼ cup Seasoned Breadcrumbs
¼ tsp Garlic Salt
⅛ tsp Ground Black Pepper
⅓ cup Seasoned Breadcrumbs, for coating
¼ cup Olive Oil, for pan
¼ cup Apricot Preserves
½ cup Mayonnaise
2 Scallions, thinly sliced

Directions:

Place the shallots, celery, garlic, carrots, and kale, with one tablespoon of olive oil, in a large skillet. Saute, over medium heat, for 4-5 minutes, until vegetables are fragrant and tender, being sure to stir frequently. Remove from heat and set aside. Roughly crumble the cooked salmon into a large mixing bowl. Add the egg, 1/4 cup mayonnaise, 1/4 cup breadcrumbs, salt, and pepper. Stir all of the ingredients together until just combined. Fold in the sauteed vegetables. Take 1/4 cup of the salmon mixture and gently roll between hands to form a patty. Roll the patty in breadcrumbs. Place 1/4 cup of olive oil into a large skillet. Place the salmon cakes in the pan, and cook over medium heat, for 4-5 minutes on each side. Mix together the apricot preserves, 1/2 cup mayonnaise and scallions until combined. Serve each salmon cake over a bed of baby spinach with a dollop of remoulade.