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Best Seattle Salmon Cakes with Tomato Basil Sauce















Trans-fat Free


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


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

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Nutrition Facts

Serving Size 243g (8.6 oz)
Amount per Serving
Calories 66869% of calories 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?


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