Appetizers
King Salmon Cakes
Rodney Strong Vineyards
11455 Old Redwood Highway
Healdsburg , CA 95448
rodneystrong.com
- RECIPE YEAR: 2013
- RECIPE BY: Tim Vallery, Peloton Catering
- YIELD: Serves 20
- PAIRS WELL WITH: Rodney Strong Russian River Valley Reserve Pinot Noir
King salmon, also known as chinook, is native to Northern California and Alaskan waterways. Winemaker Rick Sayre is an avid fan of fishing for salmon and crafts a fine Pinot Noir to accompany the delicious fish. The subtle combination of peppers, Dijon mustard and fresh salmon makes for an unforgettable pairing. These cakes are great as both an appetizer and an entrée.
Ingredients:
- 2 pounds wild king salmon, skin and pin bones removed, fish cut into 1/4-inch dice
- 1/4 pound smoked salmon, cut into 1/4-inch dice
- 1/4 cup minced garlic
- 1/4 cup finely diced yellow bell peppers
- 1/4 cup finely diced red bell peppers
- 1/4 cup finely diced fennel
- 1/4 cup finely diced red onions
- 1/4 cup shredded and minced carrots
- 2 tablespoons finely chopped fennel fronds
- 2 tablespoons finely chopped fresh dill
- 1 whole egg plus 1 egg white
- 2 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 1 cup panko (Japanese bread crumbs)
- 1 tablespoon kosher salt
- 1 tablespoon olive oil
Directions:
In a large bowl, combine the king salmon, smoked salmon, garlic, yellow and red bell peppers, fennel, onions, carrots, fennel fronds, dill, whole egg and egg white, mustard, mayonnaise, panko and salt. Stir until well blended. Form the mixture into 3-ounce patties. Heat a large nonstick fry pan over medium-high heat and warm the olive oil. Working in batches, add the salmon cakes and sear on both sides, about 2 minutes per side. Serve warm.
