Sunday, May 31, 2009

salmon cakes over creamy corn in a tarragon sauce

  • 1.5 pounds salmon (fresh, frozen, or canned will work)
  • 1 egg
  • bread crumbs
  • fresh parsley, chopped
  • 1 bag frozen sweet corn
  • garlic, chopped
  • heavy cream
  • Dijon mustard
  • fresh tarragon, chopped fine

To make the sauce, whisk together about equal parts mustard and cream. Add tarragon and refrigerate. Chop salmon into small pieces, mix together with egg, bread crumbs and parsley. Form into cakes slightly smaller than the size of your palm. In a skillet over high heat, fry the cakes in a swirl of oil for about 1+ minute per side. Once all have been browned, transfer to a 275 degree oven in a covered dish. Meanwhile, saute the garlic (to taste) in a little olive oil over a medium high flame for about 3 minutes. Add corn and continue to cook for about 5 minutes until corn is cooked through. Reduce flame to medium and add a touch of heavy cream. Season to taste with coarse salt and pepper and add any of the parsley or tarragon if you have any left over. Assemble by placing corn on plate, placing salmon over it and drizzling it in the sauce.

The dish: Much like the crab cake sandwich I posted, these cakes are pretty forgiving about exact measurements and spices so feel free to experiment and improvise. The corn was a nice touch, but the sauce was the star of the show. I'm not sure I ever used tarragon before, but I got the idea from something I read and the result was great. To create the cool drizzle effect I used one of those plastic condiment bottles people put ketchup in for picnics and just chopped a little off the top for the herbs to flow through. You can find those at the dollar store (Sam's dollar is the best around if you're local to the New Windsor area) and they're great to have on hand for such occasions. This entry is a little out of order as the cakes were actually served as a appetizer to our meal with the rents, but whatever. You could really serve this as a main dish just by increasing the portion sizes a bit.

1 comment:

  1. Computer Whizzzzzzzz says: That's some incredibly delicious appetizer! You were so honest about how you managed to smuggle leftovers to the fridge for your pita sandwiches. Next time "the Rents" will be on to your "out of the kitchen" distractions--wine or not!!