Salmon Cakes with Tarragon-Chive Dipping Sauce

Name: Salmon Cakes with Tarragon-Chive Dipping Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Global
Ingredients: 36 servings Accompaniment:Tarragon-Chive Dipping Sauce; 0 teaspoons freshly ground black pepper; 118 milliliters fine fresh bread crumbs; 1 Tbsp Dijon mustard; 1 large egg; 36 servings Garnish: lime wedges; 1 teaspoon freshly grated lime zest; 680 grams skinless boneless salmon fillet; 1 teaspoons salt

Need a dairy free and pescatarian hor d'oeuvre? Salmon Cakes with Tarragon-Chive Dipping Sauce could be an amazing recipe to try. This recipe serves 36. One portion of this dish contains roughly 4g of protein, 1g of fat, and a total of 39 calories. It will be a hit at your The Super Bowl event. A mixture of lime zest, pepper, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Pat salmon dry and with a sharp knife cut into roughly 1/3-inch cubes. In a medium bowl lightly beat egg and gently stir in salmon and remaining ingredients until just combined.

Ingredients you will need

Salmon

Egg

Equipment you will use

Knife

Bowl

Heat a 12-inch nonstick skillet over moderate heat and, working in batches, drop 2-tablespoon measures of salmon mixture about 1 inch apart into skillet. Cook cakes until undersides are golden, about 1 minute. Turn cakes over and cook until just cooked through, about 1 minute more.

Ingredients you will need

Salmon

Equipment you will use

Frying Pan

Transfer cakes as cooked to a platter. Salmon cakes may be made 1 day ahead and chilled, covered. Bring cakes to room temperature before serving.

Ingredients you will need

Salmon

Garnish cakes with lime wedges and serve with dipping sauce.

Ingredients you will need

Dipping Sauce

Lime Wedge

Equipment

Knife

Bowl

Frying Pan

Ingredients

Servings:

36servings

Accompaniment:Tarragon-Chive Dipping Sauce 0teaspoons

freshly ground black pepper 118milliliters

fine fresh bread crumbs 1Tbsp

Dijon mustard 1large

egg 36servings

Garnish: lime wedges 1teaspoon

freshly grated lime zest 680grams

skinless boneless salmon fillet 1teaspoons

salt

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.