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1 1/2 Cups
Salmon fresh, boneless, skinless 1/4” dice
1/3 Cup Leeks
finely chopped
1/8 Teaspoon
Garlic fresh, minced
1/4 Cup Potato
peeled, 1/8” dice
1 Tablespoon Fresh
Parsley, chopped
1 Egg large,
beaten
1/4 Cup
Mayonnaise
1 Teaspoon Dijon
Mustard
1 Tablespoon Olive
Oil
1 1/2 Cups Nama
Panko Bread Crumbs
1/8 Teaspoon Salt
1/10 Teaspoon
White Pepper ground
Instructions for Nama
Panko Salmon Cakes
1. Combine
leeks, potato, garlic and olive oil in a sautee pan and sweat for four
minutes on high heat. Place cooked mixture in mixing bowl. Allow to
cool.
2. Add
seasonings, parsley, mayo, mustard to bowl and incorporate into cooled
mix.
3. Add
Salmon and Nama Panko bread crumbs to bowl and mix well.
4. Form
into 12 uniform round cakes. Hold under refridgeration.
5. Cook
Salmon cakes in skillet with three oz. of olive oil over medium high heat
for 2-3 minutes per side until lightly browned.
6. Serve
with Celeriac and Chive Sauce
Celeriac and Chive Dipping Sauce
1/2 Cup
Mayonnaise
1/3 Cup Celeriac
Puree (cooked)
2 Tablespoons
Chives fresh, chopped
1 Tablespoon
Chevre Cheese, mild
1 Teaspoon
Parsley, chopped
1/4 Teaspoon
Lemon Juice
Black Pepper,
ground, to taste
Salt to taste
1. Combine
all ingredients except chives and parsley in a blender.
2. Blend
on pulse setting to leave sauce slightly chunky.
3. Adjust
salt as needed.
4. Chill
for several hours before serving.
Serving Suggestion
Serve dipping
sauce in a ramekin.
Dress hot fried
Nama Panko Salmon Cakes on a vinaigrette slaw. |
