Salmon and Cod Cake

Total Time:
30 min
20 min
10 min

1 serving

  • Salmon and Cod Cake:
  • 4 ounces cod or other white fish
  • 4 ounces salmon
  • Salt and freshly ground black pepper
  • 1/4 cup grapeseed oil
  • 1/2 cup panko breadcrumbs
  • 2 teaspoons mayonnaise
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon pimentos, diced
  • 1 teaspoon lemon zest
  • Remoulade:
  • 2 ounces mayonnaise
  • 1 ounce chopped dill pickles
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon thinly sliced scallions
  • Kosher salt and freshly ground black pepper
  • Salad:
  • 1/3 cup frisee
  • 1 tablespoon green beans
  • 1 teaspoon lemon juice
  • 1/3 Granny Smith apple, julienned
  • 1 ounce olive oil
  • Kosher salt and freshly ground black pepper
  • 1 ounce lump crab
  • For the salmon and cod cake: Preheat the oven to 350 degrees F. Lightly sprinkle the cod and salmon with salt, pepper and 2 tablespoons of the oil. Bake until cooked through, 4 to 5 minutes, then cool and place in a bowl. Add one-quarter of the panko, the mayonnaise, parsley, pimentos, zest and some salt and pepper. Mix together gently to prevent the fish from breaking too much. Form two 4-ounce patties. The cakes should be moist. Gently crust the outside of the patties with the remaining panko, which will prevent the patties from sticking to the pan.

  • Heat the remaining 2 tablespoons grapeseed oil in a medium pan, then place the cakes in the oil and pan-fry until warmed through and the outside is nicely browned, 3 to 5 minutes.

  • For the remoulade: Mixing together the mayonnaise, pickles, lemon juice, mustard, parsley, scallions and some salt and pepper.

  • For the salad: In a large bowl, mix the frisee, green beans, lemon juice, apples, olive oil and some salt and pepper.

  • Lay down the remoulade on the plate, place the fish cake on top, and then garnish with the lump crab and salad.

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