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A Cooking Adventure with Thom

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Summer Salmon Cakes

with Zucchini Fennel Slaw

Recipe courtesy of Gourmet Magazine

July 2009, Page 56

Servings: 2





6 Tbsp. mayonnaise
4 tsp. fresh lemon juice
6 Tbsp. red onion
2 tsp. Dijon mustard
tsp. hot sauce
2 can wild Atlantic salmon, skinless and boneless
6 Tbsp. panko breadcrumbs
zucchini, coarsely grated (2 cup)
1 small fennel bulb, trimmed and thinly sliced
2 Tbsp. olive oil

Cooking Method

Whisk together mayonnaise, 2 tsp lemon juice, red onion, Dijon, hot sauce, and tsp. each of salt and pepper in a medium bowl.

Stir together salmon, panko breadcrumbs, 1 cup zucchini, and half of mayonnaise mixture in another bowl.

Add fennel and remaining zucchini and lemon juice to mayonnaise mixture in medium bowl and toss to combine slaw.

Form salmon mixture into 4 patties.  Heat oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 5 minutes total.

Serve with slaw.

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