Atlantic Salmon Shitake Cakes with Lemon Grass Fennel Jam

[kirra]

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.