Salmon Cakes with Roasted Red Pepper Cream Sauce

Prep Time20 minutes

Cook Time5 minutes

Chill Time30 minutes

Total Time55 minutes

Servings4

Ingredients

For the Salmon Cakes:

4 green onions , roughly chopped

1/3 cup Italian parsley , chopped

1/4 cup fresh dill , chopped

3 cups fine fresh bread crumbs from about 10 ounces of bread , divided (I prefer french bread)

2 eggs

2 tablespoons butter , melted

2 tablespoons mayonnaise

1 tablespoon spicy brown mustard

2 teaspoons lemon juice

2 1/2 cups flaked cooked salmon (about 15 ounces)

Kosher salt and freshly ground black pepper

1/2 cup vegetable oil , for sautéeing

For the Red Bell Pepper Cream Sauce:

4 red bell peppers (or two 15-ounce jars of roasted red bell peppers)

2 cups heavy whipping cream

Kosher salt and cayenne pepper

Instructions

For the Salmon Cakes:

Add the green onions, parsley and dill to the bowl of a food processor and process until fine.

Add 1 ½ cups bread crumbs, eggs, melted butter, mayonnaise, mustard and lemon juice. Pulse on and off until well mixed.

Add the chunks of salmon and season with kosher salt and black pepper and pulse on and off until gently combined and mixture begins to hold together. Be careful not to over process.

Cover and refrigerate for at least 30 minutes up to overnight.

Shape into patties ⅜' thick. Dip the patties into the remaining bread crumbs, and pat to coat all of the sides completely then set aside.

In a large skillet, heat the oil to medium or so that the oil sizzles when a bread crumb is dropped into it. Sauté the patties for 2 minutes or until golden brown on each side turning once. Place the patties on a plate lined with paper towels and cover to keep warm. Serve with egg noodles and red bell pepper cream sauce.

For the Red Bell Pepper Cream Sauce

Roast the whole peppers over medium high flame, turning often, until charred.

Place in a plastic bag, seal and allow to steam in the bag for about 10-15 minutes or until the skin peels off easily. Remove the skin, stem and seeds and coarsely chop the bell peppers.

In a medium pot over medium heat, add the bell peppers and the cream and bring almost to a boil.

Reduce the heat to a medium and cook until the cream has reduced by half, about 8 minutes.

Purée with a hand held blender, in a blender or in food processor (be sure the top is vented to allow steam to escape so it doesn't blow off the lid) until smooth. Season with kosher salt and a few shakes of cayenne pepper to taste. Keep over low heat before serving.