Smoked Salmon Cakes with Grilled Asparagus and Lemon Caper Sauce

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
12

Incorporate salmon into your menu with these Smoked Salmon Cakes. The Lemon Caper Sauce gives the dish great flavor and presentation.

Ingredients

24 Smoked Salmon Cakes (recipe follows)
36 oz. trimmed asparagus
1 tbsp. salt
1 tsp. pepper
1 oz. chopped garlic
4 oz. Lemon Caper Sauce (recipe follows)

Smoked Salmon Cakes
6 oz. ⅜-inch diced onions
2 oz. chopped garlic
8 oz. white wine
4 oz. ⅜-in. diced red pepper
4 oz. ⅜-in. diced yellow pepper
4 oz. ⅜-in. diced pablano pepper
16 oz. heavy-duty mayo
6 oz. Dijon mustard
2 tbsp. chopped thyme
2 tbsp. chopped rosemary
4 tbsp. chopped parsley
1 tbsp. celery seed
64 oz. smoked salmon, broken into 1-by1-in. pieces
24 oz. panko crumbs

Lemon Caper Sauce
8 oz. butter
2 oz. chopped garlic
4 oz. flour
24 oz. vegetable broth
4 oz. lemon juice
4 oz. capers
2 tbsp. salt
1 tbsp. pepper

Steps

Smoked Salmon Cakes

  1. Caramelize onions and garlic in sauce pot and deglaze with white wine, until almost dry. Add all three peppers and continue to sauté until peppers are softened. Remove from sauce pot and place on sheet.
  2. In mixing bowl, combine mayo, mustard and chopped fresh herbs. Whisk together to incorporate.
  3. Add chilled pepper and onion mixture to mayo mixture, stir to combine.
  4. Fold in salmon, be sure not to break salmon too much. You want large pieces to be apparent.
  5. Portion salmon into 4-ounce cakes (mix will be loose), and gently coat with panko crumbs while forming into uniform-looking cakes. Sear cakes in clarified butter until golden brown. Finish cooking in oven, until internal temperature of 165°F.

Lemon Caper Sauce

  1. In sauce pot, melt butter and add garlic. Sauté until garlic is toasted. Add flour and cook for 3 minutes, until pail.
  2. Slowing add vegetable broth and whisk to incorporate. Simmer on low for about 10 minutes.
  3. Add remaining ingredients and bring back up to simmer.
  4. Remove from heat and hold hot for service at 140°F.

Serving

  1. Heat salmon cakes to internal temperature of 165°F.
  2. Toss asparagus in garlic, salt, pepper and olive oil. Grill for 30 seconds, remove and plate. Top dish with Lemon Caper Sauce.
     

Recipe by Microsoft Real Estate & Facilities (Compass Group), Redmond, Wash.

More From FoodService Director

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources