2008 Delicious Living Reader Recipe Contest:HONORABLE MENTION, Entrees
Serves 4 / The Mediterranean-inspired topping lifts the salmon cakes to new heights.
1/2 cup thinly sliced green onions
2 tablespoons Organic Valley Unsalted Butter
1/2 teaspoon minced garlic
3 6-ounce cans Crown Prince Natural Pacific Pink Salmon, well drained and flaked
1 cup finely crushed Blue Diamond Country Ranch Almond Nut Thins
2 Organic Valley large eggs
2 tablespoons Organic Valley Heavy Whipping Cream
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons olive oil, divided
Drizzle
1/2 cup Imagine Organic Creamy Tomato Soup
2 tablespoons white wine
2 teaspoons white balsamic vinegar
2 tablespoons Organic Valley Heavy Whipping Cream
2 tablespoon finely chopped fresh basil
1/4 teaspoon kosher salt
Garnish
1/2 cup crumbled Meyenberg Garlic & Chive Jack Goat Cheese
4 fresh basil sprigs
1. Sauté green onions in butter for 2 minutes over medium heat. Add garlic and sauté for 1 minute. Pour into a large bowl. Add salmon, cracker crumbs, eggs, cream, salt, and pepper. Stir until mixed. Cover and chill for 30 minutes, then shape into 8 cakes.
2. To make drizzle, stir tomato soup, wine, vinegar, and cream together in a small saucepan. Cook over medium heat for 3-4 minutes until mixture just begins to boil. Remove from heat and stir in basil and salt.
3. Heat half of the oil in a large skillet over medium heat. Cook four cakes at a time for 3 minutes per side, adding remaining oil for second batch. Drain on paper towels. To serve, arrange two cakes on each serving plate. Spoon drizzle over cakes. Sprinkle with cheese and top with a basil sprig. Serve immediately.
The 2008 Recipe contest is sponsored by:
Blue Diamond • Crown Prince • Myenberg • Imagine • Kikkoman • Organic Valley • Mori-Nu • Rachel's Dairy