Salmon Cakes with Tangerine Sauce
- Yield 4 servings
A delicious, breaded, fish cake with tangerine sauce
Ingredients
- Fish:
- 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
- oil
- Sauce:
- 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
Instructions
- 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.
- Salmon Cakes:
- 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.
- 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.
