These are uh-maze-ing. Nothing short of it. Seriously brilliant. When I first suggested the idea of making salmon cakes my sous chef was completely averse: he was dead-set on crab cakes and wasn’t looking back. While we’ve made amazing crab cakes, there is no harm in experimenting – and friends, these babies are proof. Now, I have to admit, while I enjoy salmon, I never, ever thought these cakes would turn out magnificently flavorful and oh so delicious. And wow! Was I ever wrong… these little nuggets are spicy and heavenly with a perfect crunch. And the remoulade sauce? Amazing. In fact, I’d drizzle this on almost anything – simply because it’s just that good. Or maybe because I have a condiment addiction – we may never know. And I have to credit my mom for the remoulade recipe (and I just don’t know her source!) – and it just happen to be divine with our gorgeous cakes. So, if you’re looking for an amazing dinner to seriously impress your guests? Make these. If you’re looking for a perfect appetizer for your party? Make these. Do you love delicious food? Make these!! And since words simply don’t do these puppies justice, you’re just going to have to try them out on your own.
Old Bay Salmon-Corn Cakes:
(Yield: 6 salmon cakes)
- 1 lb. fresh salmon
- 2 tablespoons old bay seasoning
- 1 ear of corn
- 1 teaspoon olive oil
- 1 teaspoon smoked paprika
- 1/2 finely chopped red onion
- 1/2 cup finely chopped red pepper
- 1 jalapeno, finely chopped
- 1/4 green onion, finely chopped
- 1/4 cilantro, chopped
- Scant 1/3 cup mayonnaise
- Heaping tablespoon of dijon mustard
- 1 eggs, lightly beaten
- Heaping 3/4 cup of panko
Cayenne-Horseradish Remoulade:
- Scant 2/3 cup mayonnaise
- 2 tablespoons relish
- 2 tablespoons horseradish
- 1 teaspoon fresh cracked pepper
- 2 tablespoons Kikkomon Ponzu Citrus (found on the oriental aisle of the grocery store)
- 1 clove garlic, minced
- 1/2 teaspoon cayenne pepper
First, begin by preheating your grill to 400 degrees and also your broiler in your oven. Next, let’s start by whipping up the remoulade. It’s a piece of cake. In a bowl, combine all ingredients (mayonnaise, relish, horseradish, pepper, Kikkomon Ponzu Citrus, garlic and cayenne).
Whisk until combined. Place in the fridge while we begin the work on our salmon.
Next, coat your salmon filet with 1 tablespoon of old bay seasoning.
Then, drizzle your ear of corn with olive oil, rubbing to coat. Sprinkle your smoked paprika atop. Season with salt and pepper (Caveat: even though there are two ears of corn in the picture – you only need one!). Once the grill is preheated, place on the grill alongside your salmon filet. Let the corn cook for about two minutes per side, turning 4 times. The salmon will need to cook for about 17 minutes or so for medium well (based on the thickness of our filet – but if yours isn’t as thick, you can reduce the cooking time).
Once the corn is finished, remove from grill and let cool. Once cool, remove the kernels from the cob using a serrated knife.
Once the salmon is finished, remove from the grill and let cool. Once cool, break up the filet into flakes.
Next, we are going to finely chop everything up: the red pepper, red onion, jalapeno, green onion and cilantro.
Then, in a large bowl combine the red pepper, red onion, jalapeno and cilantro.
Then, add the green onion, corn kernels, remaining tablespoon of old bay, egg, mayonnaise and mustard.
Mix until incorporated.
Then, add your heaping 3/4 cup of panko. Mix well, again. Next, add the cooled salmon flakes and gently fold into the mixture.
Then, using your hands, form into patties and place on a baking sheet lined with tin foil.
Place under the broiler in your oven for about 4-5 minutes or until golden brown and repeat on the other side.
Next, serve these babies up. We placed our cakes over a bed of mixed greens, drizzles with lemon juice, olive oil, salt and pepper – but that’s totally optional. Though we loved it. Then, drizzle your gorgeous remoulade and voila!
And yes, this gorgeous dish deserves a gorgeous wine: our choice? The 2009 La Cana Albariño. A silky, luscious white bursting with citrus that will perfectly offset the spice of the salmon cakes.
Cheers!
