Atlantic Salmon Shitake Cakes with Lemon Grass Fennel Jam

Serves 4 to 6 as a first course

Ingredients

For the Atlantic Salmon Cakes:
1 pound diced Atlantic salmon
1 cup diced shitake mushrooms
1 tsp chopped chives
2 eggs
1 tsp chopped garlic
½ cup bread crumbs
1 tbsp olive oil for sautéing

For the Lemon Grass Fennel Jam:
1 tbsp olive oil
1 tsp chopped lemon grass
½ cup chopped fennel
2 tsp chopped chives
½ cup rice wine vinegar
¼ cup sugar
Salt pepper to taste

To Prepare
For the Atlantic Salmon Cakes:
Sauté diced salmon and mushrooms in olive oil over medium heat for 3 to 5 minutes. Stir in chives and set aside to cool. When cooled, put in a food processor with the 2 eggs and chopped garlic and pulse until smooth. Put the mixture into a small bowl and stir in the bread crumbs until just combined. Form salmon shitake mixture into tablespoon sized patties and sauté in olive oil over medium heat, about 1½ minutes on each side.

For the Lemon Grass Fennel Jam:
Sauté the fennel in the olive oil over medium heat for 2 minutes. Add the lemon grass, chives vinegar and sugar, bring up to medium high and reduce until it resembles a syrup, approximately 10 minutes. Season with salt and pepper.

Wine Pairing
We recommend a new world Pinot Grigio such as the J. & F. Lurton from Argentina or the McManis Family of California. The light and lively taste and mouthwatering finish are an ideal compliment to the richness of salmon cakes and the spicy fennel jam.

Click here to download a printable version of this recipe.

Proprietor  Glynn Williams