Name: Salmon-Potato Cakes with Roasted Tomato Mayonnaise
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H0M0.000S
Cuisine: american
Ingredients: 2 pounds skinless salmon fillet; Salt and pepper; 1 teaspoon cayenne pepper; 1/2 cup dry white wine; 1 onion, finely chopped; 2 teaspoons minced garlic; 1 1/2 cups chilled mashed potatoes; 1/4 cup chopped fresh herbs (parsley, basil, and tarragon); Bread crumbs; Vegetable oil; Butter; Roasted Tomato Mayonnaise; 1 1/2 cups homemade or prepared mayonnaise; 8 oven roasted plum tomatoes; 3 tablespoons ketchup; 1 tablespoon Dijon mustard; 1 teaspoon paprika

Directions

Season fillets with salt, pepper and cayenne.
In a baking dish, place seasoned fish with wine, onions and garlic and bake in a preheated 350 degree oven for about 7 minutes or until fish is cooked through.
When fish is completely cooled, flake. Mix the flaked salmon with potatoes and herbs. Roll 6-ounce cakes in bread crumbs. In a saute pan, heat 1 tablespoon oil and 1 tablespoon butter. When hot, saute cakes so that the bread crumbs toast. Cook on both sides and place on sheet tray.
After all salmon-potato cakes are toasted, place sheet tray in oven for 10 minutes to heat cakes through.
In a blender or food processor combine, mayonnaise, tomatoes, ketchup, Dijon mustard, paprika; season, to taste, with salt and pepper.

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Salmon-Potato Cakes with Roasted Tomato Mayonnaise

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