King Salmon Cakes
Recipe by Peloton Culinary & Catering
2 lbs wild King salmon, skin off, pin bones out, 1/4" dice
4 oz smoked salmon, 1/4" 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 tbsp fennel fronds (tops), fine chopped
2 tbsp fresh dill, fine chopped
1 egg white
2 tbsp Dijon mustard
2 tbsp mayonnaise
1 cup panko bread crumbs
1 tbsp kosher salt
Combine all ingredients together. Form 3 ounce patties.
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 or Primitivo.