Faroe Islands Salmon Cake with Spicy Asparagus Salad

By dyannucci

tsai Episode 1224 - Let them eat fish cakes with Mark Gaier and Clark Frasier

salmon surrounded by mouse

Ingredients

• 1 pound Faroe Islands Salmon plus 4, 2x3 inch, fillets
• 2 eggs
• 2 tablespoons tarragon, minced
• 1/4 cup chives
• Water
• Kosher salt and freshly ground pepper
• 2 cups panko crumbs, in shallow bowl
• canola oil
• 1 bunch asparagus, blanched & shocked, tips cut off, stems cut into 1/2" rings
• 1 teaspoon sambal
• 1 lemon, juice and zest
• 2 tablespoons extra virgin olive oil
• 4 tablespoons butter, cut into 4 pats

Details

Servings 4
Adapted from ming.com

Preparation

Step 1

1. Preheat oven to 350°F.

2. Place 1 pound salmon into a food processor. Add eggs and season with salt and pepper. Puree until smooth. Transfer to a bowl.

3. Fold in chives and tarragon to salmon mousse being sure to mix well. Test a small piece for flavor by either sautéing or microwaving it.

4. Season salmon filets with salt and pepper. Wet hands. Take a filet and using mousse, make a ball of mousse that surrounds the filet. Place this salmon ball now into the panko crumbs, being sure to coat all sides. Put ball on flat surface and lightly press down to flatten. Repeat steps with all four filets.

5. In a large sauté pan, melt 2 pats of butter over medium heat. Place the coated salmon filets in pan and cook for 4 minutes, until golden, brown and delicious. Flip cakes and add 2 more pats of butter to pan, spooning now the melted butter pan mixture back over the filets to coat all sides, about 1-2 minutes.

6. Transfer the fillets to an oven proof pan and bake for 3-4 minutes.

7. Meanwhile, in a medium bowl, combine the asparagus, olive oil, sambal and lemon juice/zest. Season with salt and pepper and set aside.

8. Place a circle of asparagus salsa in the middle of the plate, slice each cake in half and position on salsa. Garnish with asparagus tips.