Thursday, July 3, 2014


1 lb Fresh Raw Salmon
1/2 Cup Virgin Olive Oil
1 cloves garlic
1 Small onions chopped
small diced red bell pepper (1 small pepper)
1/3 Cup minced Italian (flat leaf) parsley
3 Tbsp chopped fresh dill
1 Tbsp Finely chopped fresh chives, for garnish
salt to taste
freshly ground black pepper, plus more to taste
1/2 tsp cayenne pepper
2 eggs, beaten
1 lemon, zested
2 Cups Panko breadcrumbs (*or 1 cup sautéed shredded carrots)
1 Cup Canola Oil
Remoulade Sauce

1/2 Jar capers
1/4 tsp cayenne pepper
1 lemon, zested and juiced
freshly ground black pepper, plus more to taste
finely chopped parsley leaves
2 Tbsp Worchestershire
chopped fresh dill
2 Tbsp Stone ground mustarD
1 Cup Mayonnaise

Sauté onions, bell peppers, garlic, till soft, in olive oil. Trust yourself for the amount of oil.
Skin 1 pound of salmon, cut into chunks.
Add parsley, dill, cayenne pepper, chives, salt and pepper to sauté pan with aromatics. Sauté a little longer till parsley starts to wilt. Cool as you chop salmon.
Mix fish with sautéd aromatics and herbs. Beat eggs, mix into fish and then add Panko (If you are using the *sautéed shredded carrots just mix them in with the sautéed aromatics) and lemon zest. Mix thoroughly.Allow to sit.
Make Roumalade. Mix all ingredients together and let sit in fridge till cakes are done.
Add Canola oil to pan, make patties of fish and fry each side for about 4-6 minutes, per side.
Serve on fresh salad. Drizzle Roumalade over cakes and salad.

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