King Salmon Cakes
yields approximately 20 3 ounce cakes
2 pounds Wild King Salmon, skin off, pin bones out, ¼“ dice 4 ounces Smoked Salmon, ¼“ dice ¼ cup Garlic, minced ¼ cup Yellow Bell Pepper, fine dice ¼ cup Red Bell Pepper, fine dice ¼ cup Fennel, fine dice ¼ cup Red Onion, fine dice ¼ cup Carrot, shredded & minced 2 Tablespoons Fennel Fronds (tops), fine chopped 2 Tablespoons Fresh Dill, fine chopped 1each Egg 1 each Egg White 2 Tablespoons Dijon Mustard 2 Tablespoons Mayonnaise 1 cup Panko Bread Crumb 1 Tablespoon Kosher Salt Method: Combine all ingredients together. Form a 3 ounce patty. Heat a non stick pan to medium high heat, add a tablespoon of olive oil and sear the cakes on both sides, about 2 minutes per side. This dish makes a great appetizer or entrée paired with Trione Russian River Pinot Noir. Happy Cooking!!! *Recipe compliments of Chef Tim Vallery
