Salmon and Cod Cake
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1728
- Total Fat
- 153
- Saturated Fat
- 21
- Carbohydrates
- 36
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 56
- Cholesterol
- 167
- Sodium
- 1320
- Total: 30 min
- Active: 30 min
Ingredients
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
Directions
- 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.