Salmon Cakes with Braised Slaw and Pace Picante Sauce

One of the benefits of belonging to the Foodbuzz Featured Publishers is you get opportunities to join other fun stuff such as the Tastemaker program.

I was delighted to participate in the Pace Picante Sauce Tastemaker challenge and came up with this recipe that is quite unique I think.

The Pace Picante sauce for this recipe was provided to me for free from the Tastemaker partner Pace Picante sauce.

TIP: When you have made your salmon cakes in step 2, you can test a small spoonful in the hot skillet first to see if they will hold up. Temperature and humidity may affect the way the cakes stay together, so be sure to adjust the moisture or breadcrumb content if they are not sticking together. Too dry, add more egg or milk, too wet, add more breadcrumbs.

Ingredients


For the salmon cakes


1/2
Cup
Mashed potatoes, from Yukon Gold potatoes


1
Cup
Salmon, cooked, flaked, or about ½ pound


1
Tbsp
Green onions, chopped


1
Tbsp
Garlic, minced


½
Tbsp
Creole mustard


1
Tbsp
Fresh parsley, chopped


½
Tbsp
Cajun Spice Blend


½
Tbsp
Fresh lemon juice


2
Lg.
Eggs, beaten


2
Tbsp
Milk


½
Cup
Seasoned bread crumbs


To taste
Salt and white pepper


As required
Olive oil


For the braised slaw


8
Cups
Shredded green cabbage mix


½
Cup
Red wine vinegar


1
Cup
Filtered water


To taste
Salt and white pepper


For the Sauce


1
Cup
Pace Picante Sauce




Procedure Steps:


1.
Take the first eleven ingredients for the salmon cake and place them into the bowl of a food processor and combine for about 15 to 20 seconds, or until a uniform consistency. Turn out into a large bowl and season to taste with the salt and white pepper.


2.
Shape the salmon cake mixture into four even cakes of uniform shape. Cover and chill.


3.
In the meantime, combine the shredded cabbage, red wine vinegar and water and bring to boil, then simmer for about 30 minutes, or until cabbage is tender. Season with the salt and pepper to taste.


4.
Heat a skillet over a high heat and add a portion of olive oil, when oil is hot add the salmon cakes and sauté on each side for about four to five minutes or until browned. Transfer to a paper towel lined platter and hold in a 170° oven until ready to serve.


5.
Portion out one cup of braised cabbage, then top with one salmon cake, and ¼ cup of the Pace Picante sauce

Bon appetite!

CCR

=:~)

©2011 CCR