Salmon Cakes with Artichoke Tartar Sauce
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 egg
- 1 tablespoon dijon mustard
- 1 cup mayonnaise
- 2 tablespoons mayonnaise
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- kosher salt and freshly ground black pepper
- 2 teaspoons dijon mustard
- 1/4 cup finely diced celery
- zest of 1 lemon
- juice of 1/2 lemon
- 1 small jar artichokes drained and chopped
- 2 tablespoons chopped cornichons
- 1 tablespoon chopped capers (rinsed and drained)
- 1/4 cup finely diced red onions
- 1/4 cup finely diced red bell peppers
- 2 tablespoons minced freshly parsley
- two 14.75-ounce cans boneless skinless salmon
- 2/3 cup cracker crumbs (i like ritz)
- Carbohydrate 7.6324631297168 g
- Cholesterol 23.6250000177524 mg
- Fat 25.0109037680778 g
- Fiber 0.634531256537926 g
- Protein 0.811396875636803 g
- Saturated Fat 3.74503625270481 g
- Serving Size 1 1 serving (99g)
- Sodium 1347.75457549062 mg
- Sugar 6.99793187317888 g
- Trans Fat 18.9162325141943 g
- Calories 257 calories
Directions Watch how to make this recipe. For tartar sauce: Combine the artichokes, mayonnaise, cornichons, capers, Dijon and lemon juice in a medium bowl; season with salt and pepper. Refrigerate until ready to use.For the cakes: In a skillet over medium heat, add 1 tablespoon of the oil and saute the celery, onions and bell peppers until tender, 5 to 6 minutes. Stir in the parsley. Transfer the mixture to a large bowl and add the salmon, cracker crumbs, mayonnaise, Dijon, salt, pepper, egg and lemon zest and juice. Mix with your hands until evenly combined. Shape into patties (I use 1/2 cup per patty, making 8). Place on a baking sheet and refrigerate for 20 minutes.In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook the patties (do not overcrowd the pan -- I do 4 at a time) until golden brown, 3 to 4 minutes per side. Add the remaining tablespoon of oil to cook the second batch.Transfer to a serving platter and serve with the tartar sauce. Cook Notes: These can be made smaller for cocktail party-size portions. Recipe courtesy of Katie Lee CATEGORIES: Salmon Appetizer View All
