Mini-Salmon Cakes

As you have probably come to understand, I like to get my recipes from a variety of sources - but I do like to try ones from local publications such as the Inspired magazine that I can pick up at my Sobeys. I also like to browse through the NSLC's Occasions magazine from time to time, but this was the first time I actually wanted to roll up my sleeves and try one of their recipes.

A few days ago Steve and I decided that we would try out the mini-salmon cakes recipes. When we looked through the recipe we noticed that it was not too complicated but it would take a bit of time (there is a two hour block of time where the salmon cakes must be placed in the refrigerator before you can continue to the next step). So we decided to give it a try and to open a delicious bottle of wine to help with the 'waiting'.

Here are the ingredients that you will need for this recipes:

• 2 tbsp olive oil
• 1/2 cup mayonnaise
• 1 1/2 cups red pepper, very finely chopped
• 1/2 cup white onion, finely chopped
• 1 lb skinless, boneless salmon fillets, chopped
• 2 2/3 cups bread crumbs
• 1/4 cup chopped fresh chives
• 2 tbsp chopped fresh basil
• 6 tbsp all-purpose flour
• 3 large eggs, whisked

And here is how you will bring it all together:

1.  Heat two tablespoons of olive oil in a large saute pan over medium-low heat. Add the onion and peppers and saute until peppers are soft. Let cool.
2.  In a large bowl, combine the salmon, chives, basil 2/3 cup bread crumbs, mayonnaise and sauteed onions and peppers; mix thoroughly. Season with salt and pepper.
3. Measure out 1/6 cup portions of salmon mixture. Roll into a ball and place on a baking sheet. Refrigerate for two hours.
4. In separate bowls, place remaining bread crumbs, flour and eggs. Dip salmon cakes in the flour, the dip into egg mixture and finally into the bread crumbs. Flatten the salmon balls o they become one-inch diameter discs.
5. Heat remaining olive oil in large saute pan.
6. When the oil is hot, add the salmon cakes. When the cakes are golden brown, flip and cook on the other side. Cook in batches until complete.

This dish is absolutely amazing! I am a modest person, but I felt that this dish was delicious enough to be served in some of Halifax's best restaurants. I cannot wait to make it again!

To add to this tasty dish Steve and I decided to make a delicious dill sauce (we usually make this just when we are having salmon for supper). Here are the ingredients and recipe for the dill sauce:

• 1/2 cup light sour cream
• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon minced fresh dill
• 1 teaspoon grated lemon zest
• 1/2 teaspoon each salt and pepper

1. In a small bowl, whisk together sour cream, maple syrup, mustard, lemon juice, dill, lemon zest and salt and pepper. Serve cold.

I should also share the the wine we chose to pair the mini-salmon cakes with was from Luckett Vineyards. In early October Steve and I visited six wineries in Nova Scotia's valley (i.e. wine country) and picked up lots of new wines to try. One of our favorite new wineries was Luckett Vineyards - we were even lucky enough to have Pete Luckett himself do our wine tasting! The wine that we paired with this dish was Luckett's 2011 Ortega - Pete himself told us it would be great with seafood and he was definitely right in his suggestion!

Give this one a try when you have some extra time on your hands, or need to impress family and friends that are coming over for dinner.

Bon appetite and enjoy!