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Ingredients Jump to Instructions ↓

  1. Salmon Cakes 2 tablespoons butter

  2. 1/4 cup green onion -- sliced

  3. 1 clove garlic -- minced

  4. 1 pound cooked salmon -- flaked

  5. 1 cup bread crumbs

  6. 2 eggs -- lightly beaten

  7. 3 tablespoons cream

  8. 1/4 cup fresh basil -- slivered

  9. 1/2 teaspoon salt

  10. 1/4 teaspoon white pepper

  11. 2 tablespoons vegetable oil

  12. Tomato-Basil Sauce 1/3 cup white wine

  13. 2 tablespoons shallot -- finely chopped

  14. 1 teaspoon white wine vinegar

  15. 2 teaspoons tomato paste

  16. 2 tablespoons heavy cream

  17. 1/2 cup butter -- chilled

  18. 1/4 cup fresh basil -- chopped

  19. 1/4 teaspoon salt

  20. 2 minutes. Add garlic and cook

  21. 2 minutes longer. Transfer to a medium bowl. Add salmon, bread crumbs, eggs, cream, basil, salt and pepper to bowl. Mix with a fork until blended. Cover and refrigerate for 30 minutes. For Tomato-Basil Sauce: In a small saucepan, combine wine, shallot, vinegar, and tomato paste. Bring to a boil over medium-high heat and cook until mixture is reduced to

  22. 2 tablespoons. Add cream and boil

  23. 1 minute. Reduce heat to medium and add cold butter,

  24. 1 tablespoon at a time. Whisk constantly until all butter is added and sauce has thickened. Do not allow sauce to boil again. Remove from heat and stir in basil, salt, and pepper. Sauce may be reheated briefly over low heat just before serving. Form salmon mixture into 8 cakes. Heat oil in a large skillet over medium heat. Cook cakes

  25. 3 minutes per side. Divide cakes among

  26. 4 plates, spoon sauce over and serve immediately.

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