Some good recipes.
Salmon Patties with Peas in Dijon Cream Sauce
Source: From the test labs of SomethingEdible.com
Servings: Makes about 8-10 patties; depending on how accurate you portion 'em.
Prep Time: 30 minutes
Cook Time: 20 minutesThe Salmon
The Sauced Peas
Instructions:
For the Salmon -
Stir together red onion, salt, pepper & dill; set aside. In a separate larger bowl, whisk together egg, buttermilk, and horseradish. Stir in panko, and let it rest about 5 minutes to hydrate. Add the seasoned onion, and flaked salmon in with the hydrated panko and mix until integrated. Shape 1/4 cup sized (3 oz) portions into patties. Lay 'em out on a silpat-lined sheet pan and let the patties chill in the freezer for 15-20 minutes (now is a good time to assemble your ingredients the sauce).
When it's time to fry, heat a couple of tablespoons of olive oil in a cast iron skillet over medium heat to 350F. Place patties in the skillet 3 or 4 at a time taking care not to crowd the pan. Let brown for 4-5 minutes on each side and remove to a warm oven until your sauce is done and you're ready to serve.
In a small saucepan, melt butter on meduim heat. When the butter starts to to froth, whisk in the flour and then the mustard. Slowly whisk in the milk, and finally the cream. When integrated, add the frozen peas. Reduce the heat to medium low, and heat it back up until the sauce comes back to a bubble and the peas are warm. Adjust the consistency if needed with a splash or two of milk, and season with cayenne and salt to taste before spooning over your salmon.
For the Dijon Cream Sauce-
Notes:
Cook time assumes you're running two batches in a 12 inch cast iron skillet. For a smaller (or larger) skillet, adjust your total total time accordingly.
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