Garden Salmon Cakes
- 2 lbs russet potatoes, peeled
- and cut into 2" pieces.
- 1/4 cup milk
- 1 lb salmon fillet, poached in
- water
- 1 bunch green onions, chopped,
- including white and pale
- green parts
- 1/4 cup choppped parsley
- 1/4 cup chopped parsley
- 1 tbsp fresh ginger, grated
- 1/4 tsp white pepper
- 1 cup olive oil
- 1/3 cup balsamic vinegar
- 1/2 tsp salt
- 1/8 tsp black pepper
- 4 tbsp butter
- 4 tbsp canola oil
- flour
- mesclun
- Boil potatoes in salted water. Mash, adding just enough milk to form a fairly dry mixture. Allow to cool. Flake poached salmon. Mix with potatoes, chopped onions, chopped parsley, grated ginger, white pepper and salt to taste. Form into approximately 10 cakes. Whisk oil and vinegar until emulsified. Season with 1/2 tsp salt and 1/8 tsp black pepper (or to taste). Dust cakes with flour. Melt butter in a 12" skillet and add canola oil. Saute cakes until brown on both sides. Serve cakes on a bed of mesclun. Drizzle cakes and greens with vinagrette.
potatoes, milk, salmon fillet, water, green onions, including white, green parts, parsley, parsley, ginger, white pepper, olive oil, balsamic vinegar, salt, black pepper, butter, canola oil, flour
Taken from www.epicurious.com/recipes/member/views/garden-salmon-cakes-1201723 (may not work)