Salmon Cakes with Tangerine Sauce

  • Yield 4 servings

A delicious, breaded, fish cake with tangerine sauce



1 pound fresh salmon
Juice and zest of 1 tangerine
Salmon Cakes:
1 large egg, beaten
1 tablespoon thick cream
1 teaspoon Dijon-style mustard
1/4 teaspoon red pepper
1 teaspoon chopped tarragon
1/2 cup crushed buttery crackers
1/2 cup plain bread crumbs
1/2 cup fresh tangerine juice
2 tablespoons fruit-flavored vinegar
2 shallots, peeled and minced
1/2 teaspoon sea salt
1/2 teaspoon ground red pepper
3/4 cup unsalted butter, cut into cubes
1 tablespoon thick cream


  1. Fish: Preheat oven to 350 degrees.  Place salmon on a large square of heavy-duty foil.  Squeeze tangerine juice over salmon, and sprinkle it with zest.  Bake for 20 minutes, or until fish flakes.
  2. Salmon Cakes:
  3. Combine cooked salmon, egg, cream, mustard, red pepper, tarragon and crackers in a glass bowl.  Mix well.  Divide mixture into 8 patties.  Coat each side with bread crumbs, and refrigerate for 30 minutes.  Fry in the oil until golden brown, about 3 to 4 minutes per side.
  4. Sauce: Boil juice, vinegar and shallots in a small saucepan until liquid is reduced to about 2 tablespoons.  Add salt and red pepper.  Add butter, several cubes at a time, whisking constantly. Remove from heat as soon as all butter is incorporated.  Whisk in the cream.  Keep warm until salmon patties are done.

—Michaela Rosenthal, Woodland Hills, Calif.



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