All-Bran Buds salmon cakes with cucumber sauce
Salmon cakes:
Coating ingredients:
- 1 1/4 cups All-Bran Buds cereal
- 1 tbsp chopped parsley
Filling ingredients:
- 2 cans flaked, skinless and boneless sockeye salmon or two cups cooked salmon
- 1 tbsp ground All-Bran Buds cereal
- 2 tbsp fish marinade (recipe follows)
- 1/2 cup grated fennel bulb
- 1 tsp chopped fennel fronds
- 1 tbsp chopped cilantro
- 1 tbsp Dijon mustard
- Pinch of salt, fresh ground pepper to taste
- 2 eggs
- 2 tbsp canola oil
- Lime wedges to garnish
Fish marinade ingredients (adapted from "The Family Chef")
- 2 tbsp chopped shallots
- 1/2 cup chopped fennel bulb
- 1/3 cup extra virgin oilve oil
- 1 tsp grated lemon zest
- 1/2 tsp grated lime zest
- Pinch salt and fresh ground pepper to taste
*Makes about 3/4 cup
**Serve with salmon cakes (optional)
Cucumber sauce ingredients (adapted from "The Family Chef")
- 3/4 cup chopped, peeled and seeded English cucumbers
- 1 tbsp finely diced shallots
- 2 tbsp plain yogurt
- 1/4 cup creme fraiche or sour cream
- Pinch salt
- 1 tsp chopped chives
*Makes about 3/4 cup
**Servings: 4 x 2 tbsp suggested
Directions:
1. In a food processor, process cereal to a fine crumb consistency. Set aside.
2. Combine ingredients for fish marinade. Set aside.
3. Prepare cucumber sauce. In a food processor, combine cucumber, fennel, yogurt, creme fraiche and pulse to a thick consistency. Stir in chives. Place in bowl and refrigerate until chilled. 4. In a bowl, mix together salmon, 1 tbsp All-Bran Buds crumbs, fish marinade, fennel and cilantro. Season with salt and pepper, to taste. Form into eight, half-inch salmon cakes.
5. In a shallow dish, combine reserved All-Bran Buds* crumbs and parsley. Whisk eggs and place in a shallow dish. Dip each salmon cake into egg mixture and roll in cereal crumbs.
6. In a nonstick skillet, heat half of the oil over low heat. Cook salmon cakes in two batches. Cook for about three minutes per side or until golden brown. Repeat with remaining salmon cakes and remaining oil.
7. Serve with fish marinade, cucumber sauce and lime wedges.
Makes: 4 servings
