Friday, January 15, 2010

G2GUL Friday! Sexy WPL Salmon

Since Florida is the destination this weekend and it is Guaranteed 2 Get You Laid Friday-here is a recipe that is famous in one of the restaurants down here....enjoy. (it is how they all stay so skinny)
PS it is raining so the Bikni post of yesterday is becoming less relevant...

Salmon Cakes with Cucumber Relish

Yield: 10 servings

Salmon Cakes

14 ounces [400 g] russet potatoes, peeled, halved
6 ½ ounces [185 g] salmon, poached, cooled, flaked
5 ounces [140 g] bread crumbs
5 fluid ounces [150 ml] skim milk
1 ¾ ounces [50 g] whole-grain mustard
1 ½ ounces [40 g] mayonnaise
¾ ounce [20 g] smoked salmon, minced
½ ounce [15 g] capers, chopped
1 ½ tablespoons chopped chives
1 ½ tablespoons chopped dill
1 teaspoon crushed black pepper

Cucumber Relish

5 ½ ounces [155 g] seedless cucumber with skin, diced
5 ½ ounces [155 g] tomato concassé
2 ¾ ounces [80 g] red onion, diced
¼ ounce [8 g] jalapeño, minced
4 teaspoons balsamic vinegar
1 tablespoon chopped cilantro
2 teaspoons olive oil

Simmer the potatoes in water until tender. Drain and place the potatoes on a sheet pan in a warm oven to steam dry, about 5 minutes.
Purée the hot potatoes using a ricer or food mill. Allow the potatoes to cool to room temperature and combine with the remaining salmon cake ingredients. Form into 20 cakes weighing approximately 1 1/3 ounces [40 g] each.
To prepare the cucumber relish, toss the relish ingredients together.*
For each serving: Cook 2 cakes in a preheated nonstick skillet until golden brown on each side, about 8 minutes. Serve the salmon cakes on a bed of approximately 1 ½ ounces [40 g] of cucumber relish.

*Drain excess liquid from the relish and reserve the liquid to toss with mixed greens.

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