Honey Mustard Salmon Cakes
Recipe - Stillwater
Honey Mustard Salmon Cakes
Prep Time30 Minutes
Servings8
Cook Time30 Minutes
Ingredients
1 pound salmon fillets skin removed, cut into 1-inch chunks
1/2 cup soft ripe brie cheese rind removed
1 1/4 cups finely crushed Honey Mustard Pretzel Pieces divided
1/2 cup Essential Everyday Real Mayonnaise divided
2 tablespoons chopped fresh chives
1 teaspoon chopped fresh dill
1 large egg slightly beaten
1/2 cup finely crushed Essential Everyday Chopped Pecans
2 tablespoons Essential Everyday 100% Pure Olive Oil
1/4 cup Essential Everyday Dijon Mustard
2 tablespoons Essential Everyday Honey
Directions
- Place salmon chunks and brie in food processor or blender; using on/off turns, coarsely grind salmon. Transfer to a large bowl.
- Add 3/4 cup crushed pretzels, 1/4 cup mayonnaise, chives, dill and egg; salt and pepper to taste. Gently mix with hand or spoon until well combined. Form into 8 patties; set aside.
- Combine pecans and remaining 1/4 cup pretzels in shallow dish; coat patties with pecan mixture, firmly pressing into patties.
- Heat olive oil in a large skillet over medium heat. Add salmon patties; sauté until golden brown on both sides and internal temperature reaches 145°F on a food thermometer (about 8-10 minutes).
- Meanwhile, in small bowl, combine remaining mayonnaise, mustard and honey. Mix until well combined. Serve with salmon cakes.
30 minutes
Prep Time
30 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Cub Fresh Atlantic Salmon Fillets, 1 Pound
President Cheese, Brie, Soft-Ripened, 8 Ounce
Snack Factory® Honey Mustard Pretzel Crisps, 12 Ounce
Essential Everyday Mayonnaise, 30 Fluid ounce
Wild Harvest Chives, Organic, Fresh, 0.75 Ounce
Wild Harvest Baby Dill, Organic, Fresh, 0.75 Ounce
Cub Eggs, Large, 12 Each
Essential Everyday Pecans, Chopped, 6 Ounce
Essential Everyday Olive Oil, Extra Virgin, 17 Ounce
Essential Everyday Mustard, Dijon, 12 Ounce
Essential Everyday Honey, 24 Ounce
Directions
- Place salmon chunks and brie in food processor or blender; using on/off turns, coarsely grind salmon. Transfer to a large bowl.
- Add 3/4 cup crushed pretzels, 1/4 cup mayonnaise, chives, dill and egg; salt and pepper to taste. Gently mix with hand or spoon until well combined. Form into 8 patties; set aside.
- Combine pecans and remaining 1/4 cup pretzels in shallow dish; coat patties with pecan mixture, firmly pressing into patties.
- Heat olive oil in a large skillet over medium heat. Add salmon patties; sauté until golden brown on both sides and internal temperature reaches 145°F on a food thermometer (about 8-10 minutes).
- Meanwhile, in small bowl, combine remaining mayonnaise, mustard and honey. Mix until well combined. Serve with salmon cakes.