KITCHENAID 4KFP750 - Manuel (Page 43)

41
Herbed Salmon Cakes
with Cilantro-Caper Mayonnaise
Mayonnaise
3 tablespoons (45 ml)
lightly packed fresh
cilantro leaves
1 ⁄
2
cup (120 ml)
mayonnaise or salad
dressing
1 tablespoon (15 ml)
drained capers
Cakes
2 cups (475 ml) French
or Italian bread
cubes
1 tablespoon (15 ml)
fresh tarragon leaves
1 strip lemon peel,
yellow portion only
2 green onions, cut
into 1-inch (2.5 cm)
pieces
1 ⁄
2
rib celery, cut into
1-inch (2.5 cm)
pieces
1 egg
2 teaspoons (10 ml)
lemon juice
1 ⁄
4
teaspoon (1 ml) salt
1 ⁄
8
teaspoon (0.5 ml)
black pepper
1 pound (455 g) fresh
salmon fillets*,
grilled or broiled,
and skin removed
1 tablespoon (15 ml)
olive oil
1 tablespoon (15 ml)
butter or margarine
Position mini bowl and mini blade in work bowl.
With processor running, add cilantro through the
feed tube. Process until chopped, 8 to 10 seconds.
Scrape sides of bowl. Add mayonnaise and capers.
Process until mixed, 10 to 12 seconds. Remove to
small bowl; cover and refrigerate.
Position multipurpose blade in work bowl.
Add bread. Process until fine crumbs form, about
20 seconds. Remove to shallow pan.
With processor running, add tarragon, lemon peel,
and onions through the feed tube. Process until
chopped, 5 to 8 seconds. Scrape sides of bowl. Add
celery. Pulse 2 to 3 times, about 2 seconds each
time, or until chopped. Add egg, lemon juice, salt,
pepper, and
3 ⁄
4
cup (175 ml) bread crumbs. Pulse 2
to 3 times, about 2 seconds each time, or until
mixed. Add salmon. Pulse 5 to 6 times, about 2
seconds each time, or just until mixed. Mixture will
be soft; chill, if desired, for easier handling.
Shape into 4 cakes, 1 ⁄
2
-inch (1.25 cm) thick. Coat
both sides of cakes with remaining bread crumbs.
In large skillet over medium heat, heat oil and
butter. Add cakes. Cook 5 to 8 minutes, or until
golden brown and thoroughly heated, carefully
turning once. Serve with Cilantro-Caper
Mayonnaise.
Yield: 4 servings.
*Two 7-ounce (200 g) cans of salmon, drained, may
be substituted, if desired.
Tip: Mayonnaise and uncooked cakes may be made
and refrigerated up to 1 day in advance. Cook cakes
just before serving.
Per Serving: About 510 cal, 29 g pro, 10 g carb,
38 g total fat, 7 g sat fat, 140 mg chol,
450 mg sod.