Search
by Ingredient

Best Seattle Salmon Cakes with Tomato Basil Sauce

StarStarStarHalf starEmpty star

Your rating

Recipe

 

Yield

4 servings

Prep

50 min

Cook

10 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Salmon cakes
2 tablespoons butter
Camera
¼ cup scallions, spring or green onions
Camera
1 clove garlic
minced
Camera
1 pound salmon
cooked, flaked
Camera
1 cup bread crumbs
Camera
2 large eggs
lightly beaten
Camera
3 tablespoons cream
Camera
¼ cup basil
fresh, slivered
* Camera
½ teaspoon salt
Camera
¼ teaspoon white pepper
Camera
2 tablespoons vegetable oil
Camera
Tomato basil sauce
cup white wine
* Camera
2 tablespoons shallots
finely chopped
Camera
1 teaspoon white wine vinegar
Camera
2 teaspoons tomato paste
Camera
2 tablespoons heavy whipping cream
Camera
½ cup butter
chilled
Camera
¼ cup basil
fresh, chopped
* Camera
¼ teaspoon salt
Camera
1 pinch white pepper
* Camera

Ingredients

Amount Measure Ingredient Features
Salmon cakes
3E+1 ml butter
Camera
59 ml scallions, spring or green onions
Camera
1 clove garlic
minced
Camera
453.6 g salmon
cooked, flaked
Camera
237 ml bread crumbs
Camera
2 large eggs
lightly beaten
Camera
45 ml cream
Camera
59 ml basil
fresh, slivered
* Camera
2.5 ml salt
Camera
1.3 ml white pepper
Camera
3E+1 ml vegetable oil
Camera
Tomato basil sauce
79 ml white wine
* Camera
3E+1 ml shallots
finely chopped
Camera
5 ml white wine vinegar
Camera
1E+1 ml tomato paste
Camera
3E+1 ml heavy whipping cream
Camera
118 ml butter
chilled
Camera
59 ml basil
fresh, chopped
* Camera
1.3 ml salt
Camera
1 pinch white pepper
* Camera

Directions

For Salmon Cakes: Melt butter in a small saut? pan over medium-low heat.

Add green onion and cook 2 minutes.

Add garlic and cook 2 minutes longer.

Transfer to a medium bowl.

Add salmon, bread crumbs, eggs, cream, basil, salt and pepper to bowl.

Mix with a fork until blended.

Cover and refrigerate for 30 minutes.

For Tomato-Basil Sauce: In a small saucepan, combine wine, shallot, vinegar, and tomato paste.

Bring to a boil over medium-high heat and cook until mixture is reduced to 2 tablespoons.

Add cream and boil 1 minute.

Reduce heat to medium and add cold butter, 1 tablespoon at a time.

Whisk constantly until all butter is added and sauce has thickened.

Do not allow sauce to boil again.

Remove from heat and stir in basil, salt, and pepper.

Sauce may be reheated briefly over low heat just before serving.

Form salmon mixture into 8 cakes.

Heat oil in a large skillet over medium heat.

Cook cakes 3 minutes per side.

Divide cakes among 4 plates, spoon sauce over and serve immediately.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 243g (8.6 oz)
Amount per Serving
Calories 66869% from fat
 % Daily Value *
Total Fat 51g 79%
Saturated Fat 24g 121%
Trans Fat 0g
Cholesterol 261mg 87%
Sodium 940mg 39%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 6%
Sugars g
Protein 61g
Vitamin A 28% Vitamin C 4%
Calcium 11% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe