Atlantic Salmon Shitake Cakes With Lemon Grass Fennel Jam

Filed under: Appetizers - Hot, Seafood, Seafood - Salmon.

Featured on Atlantic Television, this fabulous recipe brings together the traditional Nova Scotia fish cake with amazing Asian flavors. General Manager Audrey Firth recommends a new world Pinot Grigio as a wine pairing.

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
1/2 cup bread crumbs
1 tbsp olive oil for sautéing

For the Lemon Grass Fennel Jam
1 tbsp olive oil
1 tsp chopped lemon grass
1/2 cup chopped fennel
2 tsp chopped chives
1/2 cup rice wine vinegar
1/4 cup sugar
Salt pepper to taste

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 1 1/2 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.

Recipe Summary:
Yield: Serves 6
Prep Time: 10 minutes
Cook Time: 10 minutes

Other recipes by DesBarres Manor Inn:
Blue Cheese Crusted Beef Tenderloin
Smashed Red Potatoes With Parmesan Basil Butter
Warm Asparagus And Grapefruit Salad
Nova Scotia Lobster Risotto
Lobster Cakes With Mango Rhurbarb Salsa
Pan Seared Sea Scallops With Lime Cilantro Slaw

Recipe Provided By:
DesBarres Manor Inn
Guysborough, NS

Guysborough Bed and Breakfast Inns