Scottish Salmon Cake with Garlic Butter Sauce

Author

NuWave

Servings

4

Category

Appetizers

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)

Directions

1. 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.
2. Remove from oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
3. 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.
4. 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.
5. Grill the salmon cake and whole Fresno chilies at 350°F 50/50 for 5 minutes.
6. For the garlic parsley butter, purée all ingredients in a food processor until smooth. Melt contents.
7. To plate, pour herb butter on plate and place salmon cake in center. Slice Fresno chilies and strewn around the salmon cake. Serve.