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Salmon cakes:
1 pound fresh salmon
1 tangerine, juice and zest
1 large egg, beaten
1 tablespoon heavy cream
1 teaspoon Dijon mustard
1/4 teaspoon red pepper
1 tablespoon chopped tarragon
1/2 cup crushed buttery crackers (such as Ritz)
1/2 cup plain breadcrumbs
Oil (for frying)
Sauce:
1/2 cup fresh tangerine juice
2 tablespoons fruit-flavored vinegar
2 shallots, peeled and minced
1/2 teaspoon sea salt
1/2 teaspoon ground red pepper
3/4 cup unsalted butter, cut into cubes
1 tablespoon heavy cream
Instructions
1 pound fresh salmon
1 tangerine, juice and zest
1 large egg, beaten
1 tablespoon heavy cream
1 teaspoon Dijon mustard
1/4 teaspoon red pepper
1 tablespoon chopped tarragon
1/2 cup crushed buttery crackers (such as Ritz)
1/2 cup plain breadcrumbs
Oil (for frying)
Sauce:
1/2 cup fresh tangerine juice
2 tablespoons fruit-flavored vinegar
2 shallots, peeled and minced
1/2 teaspoon sea salt
1/2 teaspoon ground red pepper
3/4 cup unsalted butter, cut into cubes
1 tablespoon heavy cream
Preheat the oven to 350F. Place salmon on a large square of heavy-duty foil. Squeeze tangerine juice over salmon, and sprinkle it with zest. Bake 20 minutes or until fish flakes.
Remove skin and bones from salmon; flake into a glass bowl. Add egg, cream, mustard, red pepper, tarragon and crackers. Mix well. Divide mixture into 8 patties. Coat each side with breadcrumbs, and refrigerate 30 minutes.
While salmon cakes are resting in the refrigerator, prepare the sauce. Boil juice, vinegar and shallots in a small saucepan until liquid is reduced to about 2 tablespoons. Add salt and red pepper. Add butter, several cubes at a time, whisking constantly. Remove from the heat as soon as all the butter is incorporated. Whisk in cream. Keep sauce warm (a thermos works great) until salmon cakes have finished frying.
Fry salmon cakes in oil (four at a time) until golden brown, about 3 to 4 minutes per side. Garnish with warm tangerine sauce. Yield: 8 patties
This recipe first appeared in American Profile magazine.
Remove skin and bones from salmon; flake into a glass bowl. Add egg, cream, mustard, red pepper, tarragon and crackers. Mix well. Divide mixture into 8 patties. Coat each side with breadcrumbs, and refrigerate 30 minutes.
While salmon cakes are resting in the refrigerator, prepare the sauce. Boil juice, vinegar and shallots in a small saucepan until liquid is reduced to about 2 tablespoons. Add salt and red pepper. Add butter, several cubes at a time, whisking constantly. Remove from the heat as soon as all the butter is incorporated. Whisk in cream. Keep sauce warm (a thermos works great) until salmon cakes have finished frying.
Fry salmon cakes in oil (four at a time) until golden brown, about 3 to 4 minutes per side. Garnish with warm tangerine sauce. Yield: 8 patties
