Honey Mustard Salmon Cakes
Recipe - Stillwater Wine & Spirits
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
Age restricted item
Beaulieu Vineyard Coastal Estates Chardonnay, California, 2006, 750 Millilitre$7.99$0.01/ml
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.