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Salmon-Potato Cakes With Roasted Tomato Mayonnaise

Type: Fish
Courses: Main Course

Recipe Ingredients

2 lbs 908g / 32ozSkinless salmon fillet
  Salt - to taste
  Freshly-ground black pepper - to taste
1 teaspoon 5mlCayenne pepper
1/2 cup 118mlDry white wine
1   Onion - finely chopped
2 teaspoons 10mlMinced garlic
1 1/2 cups 355mlChilled mashed potatoes
1/4 cup 36g / 1.3ozChopped fresh herbs
  = (parsley, basil, and tarragon)
  Bread crumbs - as needed
  Vegetable oil - as needed
  Butter - as needed
  Roasted Tomato Mayonnaise
1 1/2 cups 355mlHomemade or prepared mayonnaise
8   Oven roasted plum tomatoes
3 tablespoons 45mlKetchup
1 tablespoon 15mlDijon mustard
1 teaspoon 5mlPaprika
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Season fillets with salt, pepper and cayenne.

In a baking dish, place seasoned fish with wine, onions and garlic and bake in a preheated 350 degree oven for about 7 minutes or until fish is cooked through.

When fish is completely cooled, flake. Mix the flaked salmon with potatoes and herbs. Roll 6-ounce cakes in bread crumbs. In a saute pan, heat 1 tablespoon oil and 1 tablespoon butter. When hot, saute cakes so that the bread crumbs toast. Cook on both sides and place on sheet tray.

After all salmon-potato cakes are toasted, place sheet tray in oven for 10 minutes to heat cakes through.

In a blender or food processor combine, mayonnaise, tomatoes, ketchup, Dijon mustard, paprika; season, to taste, with salt and pepper.

This recipe yields ?? servings.

Source:
MELTING POT with Tanya Holland - (Show # MP-1A45) - from the TV FOOD NETWORK

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