by kirra » Sun Sep 28, 2008 12:59 pm
Atlantic Salmon Shitake Cakes with Lemon Grass Fennel Jam
Ingredients:
Atlantic Salmon Cakes:
1 pound diced Atlantic salmon
1 cup diced shitake mushrooms
1 tsp chopped chives
2 eggs
1 tsp chopped garlic
1/2 cup bread crumbs
1 tbsp olive oil for sautéing
Lemon Grass Fennel Jam:
1 tbsp olive oil
1 tsp chopped lemon grass
1/2 cup chopped fennel
2 tsp chopped chives
1/2 cup rice wine vinegar
1/4 cup sugar
Salt pepper to taste
Preparation:
Atlantic Salmon Cakes:
Sauté diced salmon and mushrooms in olive oil over medium heat for 3 to 5 minutes. Stir in chives and set aside to cool. When cooled, put in a food processor with the 2 eggs and chopped garlic and pulse until smooth. Put the mixture into a small bowl and stir in the bread crumbs until just combined. Form salmon shitake mixture into tablespoon sized patties and sauté in olive oil over medium heat, about 1 1/2 minutes on each side. Serves 4.
Lemon Grass Fennel Jam:
Sauté the fennel in the olive oil over medium heat for 2 minutes. Add the lemon grass, chives vinegar and sugar, bring up to medium high and reduce until it resembles a syrup, approximately 10 minutes. Season with salt and pepper.
[b][size=150]Atlantic Salmon Shitake Cakes with Lemon Grass Fennel Jam[/size]
Ingredients:
Atlantic Salmon Cakes:[/b]
1 pound diced Atlantic salmon
1 cup diced shitake mushrooms
1 tsp chopped chives
2 eggs
1 tsp chopped garlic
1/2 cup bread crumbs
1 tbsp olive oil for sautéing
[b]Lemon Grass Fennel Jam:[/b]
1 tbsp olive oil
1 tsp chopped lemon grass
1/2 cup chopped fennel
2 tsp chopped chives
1/2 cup rice wine vinegar
1/4 cup sugar
Salt pepper to taste
[b]
Preparation:
Atlantic Salmon Cakes:[/b]
Sauté diced salmon and mushrooms in olive oil over medium heat for 3 to 5 minutes. Stir in chives and set aside to cool. When cooled, put in a food processor with the 2 eggs and chopped garlic and pulse until smooth. Put the mixture into a small bowl and stir in the bread crumbs until just combined. Form salmon shitake mixture into tablespoon sized patties and sauté in olive oil over medium heat, about 1 1/2 minutes on each side. Serves 4.
[b]Lemon Grass Fennel Jam:[/b]
Sauté the fennel in the olive oil over medium heat for 2 minutes. Add the lemon grass, chives vinegar and sugar, bring up to medium high and reduce until it resembles a syrup, approximately 10 minutes. Season with salt and pepper.