Name: Scottish Salmon Cake with Garlic Butter Sauce
Yield: 4
Ingredients: 1 ½ c unsalted butter (softened); ½ c fresh flat-leaf parsley (chopped fine); 2 T shallot (minced); 2 T fresh lemon juice; ½ t garlic (minced); Sea salt to taste; Fresh ground black pepper to taste; 1 lb Scottish salmon; 2 T extra-virgin olive oil; Sea salt to taste; Fresh ground black pepper to taste; 4 T unsalted butter; ¾ c red onion (small dice); ½ c Fresno pepper (small dice), plus 4 whole (for garnish); ¼ c fresh flat-leaf parsley (minced); ¼ t Tabasco®; ½ t Worcestershire sauce; 1 ½ t Old Bay® Crab Boil; 1 c bread crumbs; ½ c mayonnaise; 2 t Dijon mustard; 2 extra-large eggs (lightly beaten)

Scottish Salmon Cake with Garlic Butter Sauce

Rated 5.0 stars by 1 users

Primo Oven

Servings

4 servings

Author

NuWave

Image of Scottish Salmon Cake with Garlic Butter Sauce

Ingredients

Garlic Parsley Butter

1 ½ c unsalted butter (softened)
½ c fresh flat-leaf parsley (chopped fine)
2 T shallot (minced)
2 T fresh lemon juice
½ t garlic (minced)
Sea salt to taste
Fresh ground black pepper to taste

For Salmon Cakes

1 lb Scottish salmon
2 T extra-virgin olive oil
Sea salt to taste
Fresh ground black pepper to taste
4 T unsalted butter
¾ c red onion (small dice)
½ c Fresno pepper (small dice), plus 4 whole (for garnish)
¼ c fresh flat-leaf parsley (minced)
¼ t Tabasco®
½ t Worcestershire sauce
1 ½ t Old Bay® Crab Boil
1 c bread crumbs
½ c mayonnaise
2 t Dijon mustard
2 extra-large eggs (lightly beaten)

Directions

Place salmon in round roasting pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast at 350°F for 10 minutes until just cooked.
Remove from oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
Meanwhile, place 2 T butter, onion, Fresno peppers, parsley, hot sauce, Worcestershire sauce, Crab Boil seasoning, salt, and pepper into round roast pan. Cook at 350°F 50/50 for 5 minutes. Cool to room temperature.
Flake the chilled salmon into a large bowl. Add bread crumbs, mayonnaise, mustard, and eggs. Add vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 4- to 6-oz cakes.
Grill the salmon cake and whole Fresno chilies at 350°F 50/50 for 5 minutes.
For the garlic parsley butter, purée all ingredients in a food processor until smooth. Melt contents.
To plate, pour herb butter on plate and place salmon cake in center. Slice Fresno chilies and strewn around the salmon cake. Serve.

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