You are here: Home » Recipes » Salmon Cakes with Tangerine Sauce Salmon Cakes with Tangerine Sauce Recipe by American Profile Yield 4 servings A delicious, breaded, fish cake with tangerine sauce PrintEmail Ingredients Fish:1 pound fresh salmon Juice and zest of 1 tangerineSalmon Cakes:1 large egg, beaten1 tablespoon thick cream1 teaspoon Dijon-style mustard1/4 teaspoon red pepper1 teaspoon chopped tarragon1/2 cup crushed buttery crackers1/2 cup plain bread crumbs oilSauce:1/2 cup fresh tangerine juice2 tablespoons fruit-flavored vinegar2 shallots, peeled and minced1/2 teaspoon sea salt1/2 teaspoon ground red pepper3/4 cup unsalted butter, cut into cubes1 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.