Salmon-Potato Cakes with Roasted Tomato Mayonnaise

• 2 pounds skinless salmon fillet
• Salt and pepper
• 1 teaspoon cayenne pepper
• 1/2 cup dry white wine
• 1 onion, finely chopped
• 2 teaspoons minced garlic
• 1 1/2 cups chilled mashed potatoes
• 1/4 cup chopped fresh herbs (parsley, basil, and tarragon)
• Bread crumbs
• Vegetable oil
• Butter
• Roasted Tomato Mayonnaise
• 1 1/2 cups homemade or prepared mayonnaise
• 8 oven roasted plum tomatoes
• 3 tablespoons ketchup
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• Salt and pepper

1. Season fillets with salt, pepper and cayenne.
2. In a baking dish, place seasoned fish with wine, onions and garlic and bake in a preheated 350 degree oven for about 7 minutes or until fish is cooked through.
3. When fish is completely cooled, flake.
4. Mix the flaked salmon with potatoes and herbs.
5. Roll 6-ounce cakes in bread crumbs.
6. In a saute pan, heat 1 tablespoon oil and 1 tablespoon butter.
7. When hot, saute cakes so that the bread crumbs toast.
8. Cook on both sides and place on sheet tray.
9. After all salmon-potato cakes are toasted, place sheet tray in oven for 10 minutes to heat cakes through.
10. In a blender or food processor combine, mayonnaise, tomatoes, ketchup, Dijon mustard, paprika; season, to taste, with salt and pepper.

salmon fillet, salt, cayenne pepper, white wine, onion, garlic, potatoes, fresh herbs, bread crumbs, vegetable oil, butter, tomato mayonnaise, mayonnaise, tomatoes, ketchup, mustard, paprika, salt

Taken from www.foodnetwork.com/recipes/salmon-potato-cakes-with-roasted-tomato-mayonnaise-recipe.html (may not work)