Jordan Pidde's salmon cakes

11:20 AM, Mar 26, 2011   |    comments
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MINNEAPOLIS -- Chef Jordan Pidde of Tryg's - An American Restaurant shares a recipe for salmon cakes.

Salmon Cakes w/ Fennel, Arugula and Strawberry Salad, Tarragon-Horseradish Remoulade

Salmon Cakes

Ingredients
-   1 pound salmon, preferably the bellies
-   2 egg yolks
-   1 cup panko
-   1 cup mayonnaise
-   2 tbl scallions, thinly sliced
-   2 tbl cilantro, minced
-   1 tbl lemon juice
-   1 tbl Dijon mustard
-   1 tsp cayenne pepper
-   ½ tsp Old Bay
-   2 tsp salt
-   1 tsp black pepper

Method
1.   Mince Salmon and place in a large bowl, use salmon bellies if available
2.   Combine with all other ingredients and let rest covered in the refrigerator for one hour
3.   Portion out the cakes into two ounce patties
4.   Heat a large sauté pan with clarified butter or canola oil to medium high heat. Add the salmon cakes and cook for 2 ½ minutes on each side or until golden brown. The salmon on the inside should be a perfect medium rare.

Tarragon-Horseradish Remoulade

Ingredients
-   1 cup mayonnaise
-   ¼ cup scallions, thinly sliced
-   ¼ cup tarragon, minced
-   ¼ cup dill, minced
-   2 tbl lemon juice
-   ¼ cup crushed horseradish
-   ¼ c whole grain mustard
-   1 tbl ketchup
-   1 tsp Worcestershire sauce
-   1 tsp paprika
-   1 tsp kosher salt
-   1 tsp black pepper
-   1 tsp tobacco

Method
1.   Combine all ingredients together and let rest for one hour in the refrigerator.
2.   Serve with Salmon Cakes

www.trygs.com

(Copyright 2011 by KARE. All Rights Reserved.)

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