Salmon cakes with steamed asparagus and a dijon mustard dill mayonnaise
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• 4 5-ounce cans salmon (or see hints below)
• 1/4 cup finely diced red onion
• 1/4 cup finely chopped green onion
• 1/4 cup finely diced red pepper
• 2 cups 1/4-inch cubed fresh white bread
• 1 Tbs Dijon mustard
• 1/3-1/2 cup mayonnaise
• asparagus as needed
for the dill mayo:
• 1/3 cup mayonnaise
• 1 Tbs Dijon mustard
• 1 heaping Tbs fresh chopped dill
Add the 4 drained cans of salmon to a large mixing bowl and add 1/4 cup each of finely diced red onion, finely chopped green onion and finely diced red pepper and then add 2 cups of 1/4-inch cubed fresh white bread, 1 Tbs Dijon mustard and 1/3 cup mayonnaise to start and mix to combine. It's a fine line between too dry and too wet for shaping into cakes, so use your judgment.
At this point, use your hands to shape that into 4 equal sized salmon cakes.
Next, use a small mixing bowl to combine 1/3 cup mayonnaise with another Tbs of Dijon mustard and a heaping Tbs of chopped fresh dill and mix that up.
Snap the tougher, lower ends of the asparagus off and place the long spears into a saute pan with about 1/2-inch water. Put a lid on top, and steam those at the same time you're sauteing the salmon cakes.
Cook the salmon cakes in a large nonstick pan in a little olive oil until they are nicely browned on both sides and hot all the way through.
Then drain the cooked asparagus and divide that onto plates. Serve a salmon cake right on top and finish with a dollop of the Dijon mustard and dill mayonnaise right on top.
This recipe calls for four 5-ounce cans of salmon but you could cook and chill a similar amount of fresh salmon instead.
If the salmon cakes seem too loose as you are shaping them, add a little handful of dried breadcrumbs.
: Chef Dan Eaton spent his early years on a dairy farm in Vermont where he developed a fondness for foods "straight from the land." Cooking seasonally was more of a necessity then but Dan still finds local ingredients, in season, a driving force behind his menu creations.