Blackened Salmon Cakes- Whole Grain Creme Fraiche Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb salmon filet, cut into chunks
2 tablespoons minced red onion
2 oz jarred pimentos, drained
1/2 cup green onions, chopped
1/3 cup mayonnaise
1/4 cup panko breadcrumbs
1 tablespoon Dijon mustard
1 tablespoon finely chopped parsley
2 teaspoons Worcestershire sauce
pink sea salt & white pepper
grapeseed or avocado oil, for searing
Blackening Seasoning
1/4 teaspoon fresh black pepper and white pepper
2 tablespoons each sweet paprika and chili powder
1 teaspoon each garlic and onion powder
1/4 teaspoon each dry oregano and thyme
1/4 teaspoon each white and brown sugar
1/8 cayenne pepper
1/4 teaspoon pink sea salt
Whole Grain Dijon Crème Fraîche Sauce
1/2 cup crème fraiche
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
2 tablespoons heavy cream
2 teaspoons Worcestershire sauce
dash white pepper
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Directions: |
Directions:
Prepare Blackening Seasoning- Mix all the dry spices together until blended. Store in an airtight container.
Prepare Mustard Sauce- Whisk all ingredients together. Thin sauce with heavy cream.
For Salmon Cakes- Put all ingredients into a food processor and pulse a few times until just blended but still with peas size salmon chunks. Portion form and shape into round patties. Generously season with blackening spice. Heat a cast iron skillet or sauté pan and sear for 3-4 minutes on each side. Serve with whole grain crème fraiche sauce.
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Number Of
Servings: |
Number Of
Servings:2-3 dozen mini or 8 regular portions |
Preparation
Time: |
Preparation
Time:30 minutes |
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