Mini Salmon Cakes with Citrus Tarragon Tartar Sauce
Ingredients
Salmon Cake
- 1.5 lbs King Salmon
- 5 tbsp Panko bread crumbs
- 2 tsp lemon zest
- 1 tsp orange zest
- 2 tbsp minced shallot
- 2 tbsp minced poblano pepper
- 1 tbsp chopped parsley
- 1/2 tsp salt
- 2 tbsp mayonnaise
- Avocado oil for frying
Citrus Tarragon Tartar Sauce
- 4 tbsp Mayonnaise
- 2 tsp orange zest
- 2 tsp lemon zest
- 1 tsp grated shallot
- 3 tbsp chopped tarragon
- 3 tbsp lemon juice
- 1 tsp Dijon mustard
- 3 tbsp fresh squeezed orange juice
Instructions
Add mayonnaise, orange zest, tarragon, lemon zest, shallot, Dijon, lemon juice, and orange juice to a small mixing bowl and whisk until combined. Refrigerate until ready for use.
Remove skin from salmon and pulse in food processor for 30-60 seconds until similar to the consistency of ground meat. Transfer to a large mixing bowl and add mayonnaise, parsley, salt, lemon zest, orange zest, shallot, poblano pepper, and Panko. Fold until thoroughly mixed and form into bite sized cakes- sprinkle with additional salt. Preheat oven to 200 degrees. Heat large cast iron pan to medium with a 1 tbsp avocado oil and fry in batches until golden brown on each side and thoroughly cooked (3-4 minutes on each side depending on thickness). Transfer cooked cakes to a sheet pan in oven while continuing to fry. Serve warm with a dollop of citrus tarragon tartar sauce and garnish with additional tarragon and zest. Enjoy!
Recipe Notes
