Salmon Cakes And Wilted Spinach With Tomatillo Salsa


Course : Salmon
Serves: 6
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Ingredients:


---SALMON CAKES

1 pound salmon fillet -- boned and skinned

1/2 cup corn kernels -- fresh or frozen

1 teaspoon dijon mustard

1 large egg

1 large egg yolk

1 small red bell pepper -- finely chopped

2 tablespoons basil -- chopped

2 cloves garlic

1 tablespoons fresh lemon juice

1/2 cup dry bread crumbs

1/4 Teaspoon salt and pepper -- to taste

---Dressing

3 tablespoons oil

1/4 cup olive oil

1 teaspoon red chile flakes

1 dash white wine vinegar

1 dash fresh lemon juice

1/4 Teaspoon salt and pepper -- to taste

2 bunches spinach -- cleaned and stemmed

2 cups tomatillo salsa -- * see note
 

Preparation / Directions:


*note Tomatillo Salsa recipe separate Chop the salmon by hand with a knife (a processor will make it too mousse- like). Combine in a bowl with the remaining salmon cake ingredients except the bread crumbs and seasonings. Add only enough bread crumbs to take up the moisture in the mixture. Season to taste with salt and pepper. Preheat the oven to 300 degrees. Form the salmon mixture into 12 patties. Heat a very small amount of oil in a frying pan and brown the patties on both sides. Remove the patties to a baking sheet and bake in the oven until they don't have much give when lightly pressed, about 5 minutes. Meanwhile, whisk together the olive oil, chile flakes, vinegar, and lemon juice. Season to taste. Heat this mixture in a large frying pan. Add the spinach and toss quickly just until barely wilted. To serve, divide the spinach among 6 plates. Place 2 salmon patties on top of the spinach. Spoon the Tomatillo Salsa on top. Notes: This is a knockoff of New England crab cakes turned southwestern. The recipe originally came to Cafe Terra Cotta through a line cook with a New York restaurant background. The tomatillo salsa can be made up to two days ahea

 

Nutritional Information:

309 Calories (kcal); 21g Total Fat; (59% calories from fat); 19g Protein; 12g Carbohydrate; 106mg Cholesterol; 159mg Sodium


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