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Salmon Cake W/Mustard Sauce

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If you've had Fresh salmon, you know it's arguably one of the most delicious things we offer. So naturally, we had to create a recipe that turned one of our best items into an even better meal. With the help of your Trifecta salmon, these tasty cakes only take about 15 minutes to make! Enjoy! Chef JFH


  • 7 Large Russet Potatoes Peeled, Thinly Sliced

  • 7 lb Salmon Fillet, De-boned

  • 14 Large Eggs

  • 2 cups. Chopped Green Onions

  • 1 cups Chopped Parsley Fresh

  • ¼ cup Garlic, Minced

  • 7 Tbsp. Olive Oil

  • 5 cups All Purpose Flour

  • 1 cup Ground Almonds

  • 2 cups Butter Mustard Sauce

  • 2 cups Butter (room temperature)

  • 3 cups Chopped Shallots

  • 14 Tbsp White wine vinegar

  • 3 cups White wine

  • 3 ½ cups Heavy cream

  • 2 cups Whole grain Dijon mustard


1. Cook potato in a large saucepan of boiling water until tender, about 12 minutes. Transfer potato to a plate.

2. Add salmon to the same water. Reduce heat and simmer until salmon is cooked through, about 12 minutes. Remove and allow to cool about 15-20 minutes.

3. Place potato and salmon in a processor, blend 10 seconds. Season with salt and pepper. Add eggs, green onion, parsley, garlic and olive oil and process just to blend.

4. Transfer salmon into bowl and form mixture into at ¾ inch thick patties about 4 ounces each.

5. Preheat oven to 250 at°F.

6. Place flour and ground almond in separate bowls.

7. Beat remaining egg to blend in another bowl.

8. Dip each salmon patty into flour, then egg, then almonds, coating completely.

9. Melt butter on the grill over medium heat. Cook salmon until golden and cook through, about 5 minutes per side.

10. Transfer salmon onto sheet pan and place in oven to keep warm.

11. Serve salmon with mustard sauce.

12. Make Mustard Sauce, melt butter in a heavy saucepan over medium heat. Add shallot and saute until tender, About 5 minutes. Add white wine vinegar and simmer 1 minute. Add wine and reduced, about 4 minutes. Add cream and simmer for another 5 minutes.

13. Remove mixture from heat and strain sauce. Return sauce to the saucepan, whisk in mustard. Season to taste with salt and pepper. Keep sauce warm.


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