Grgich Hills Estate Winery

Salmon Cakes with Saffron Aioli

September 5, 2013 • Posted in: Chardonnay

Salmon CakesPair with Grgich Hills Estate Chardonnay; Serves 6

For the Fish:

  • 2 pounds salmon, cut into steaks for grilling
  • ¼ cup extra virgin olive oil
  • 1 teaspoon herbes de Provence
  • Salt and pepper to taste

For the Cakes:

  • 2 potatoes, baked, mashed
  • 1 cup mayonnaise, plus ½ cup
  • 1/2 red onion, small dice
  • 6 ounces roasted red peppers, small dice
  • 3 eggs
  • 3 ounces capers, chopped
  • ½ bunch parsley, finely chopped
  • 2 pound cooked salmon
  • 3 ounces panko bread crumbs
  • Salt and pepper to taste
  • 1 teaspoon garlic, minced
  • Pinch saffron threads

Brush the salmon with the oil, herbes de Provence and season with salt and pepper. Grill on both sides a few minutes to create a cross hatch pattern. Finish
salmon in a preheated 375° F. oven until just done, about 5 minutes. Cool. Remove any gray fatty parts from the skin side and flake. Cool.

Bake the potatoes in the microwave on high for 5 minutes or until cooked. Cool. Peel and mash with the mayonnaise. Add the remaining ingredients to the potato mix, adding the salmon last. Mix gently so that the salmon dose not break-up too finely. Use a scoop to make 3-4 ounce balls. Roll the balls in the panko and flatten to form patties. Heat the olive oil in a large non-stick pan over medium high heat and sear the patties about 5 minutes on each side or until golden brown. Bake the cakes in the oven for 5 minutes or until they have risen slightly.

Make the aioli by mixing together the remaining half of mayonnaise with the garlic and saffron. Serve at once.

Recipe and photo by Todd Muir and Wine Country Chefs