Category
Appetizers
Servings
4
Ingredients
- 1 ½ c unsalted butter (softened)
- ½ c fresh flat-leaf parsley (chopped fine)
- 2 T shallot (minced)
- 2 T fresh lemon juice
- ½ t garlic (minced)
- Sea salt to taste
- Fresh ground black pepper to taste
- 1 lb Scottish salmon
- 2 T extra-virgin olive oil
- Sea salt to taste
- Fresh ground black pepper to taste
- 4 T unsalted butter
- ¾ c red onion (small dice)
- ½ c Fresno pepper (small dice), plus 4 whole (for garnish)
- ¼ c fresh flat-leaf parsley (minced)
- ¼ t Tabasco®
- ½ t Worcestershire sauce
- 1 ½ t Old Bay® Crab Boil
- 1 c bread crumbs
- ½ c mayonnaise
- 2 t Dijon mustard
- 2 extra-large eggs (lightly beaten)
Garlic Parsley Butter
For Salmon Cakes
Directions
Place salmon in round roasting pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast at 350°F for 10 minutes until just cooked.
Remove from oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
Meanwhile, place 2 T butter, onion, Fresno peppers, parsley, hot sauce, Worcestershire sauce, Crab Boil seasoning, salt, and pepper into round roast pan. Cook at 350°F 50/50 for 5 minutes. Cool to room temperature.
Flake the chilled salmon into a large bowl. Add bread crumbs, mayonnaise, mustard, and eggs. Add vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 4- to 6-oz cakes.
- Grill the salmon cake and whole Fresno chilies at 350°F 50/50 for 5 minutes.
For the garlic parsley butter, purée all ingredients in a food processor until smooth. Melt contents.
To plate, pour herb butter on plate and place salmon cake in center. Slice Fresno chilies and strewn around the salmon cake. Serve.
