Salmon Cakes with Beurre Blanc

Ingredients: 

Salmone Cakes

1/2 red bell pepper halved lengthwise, discard stem and seeds

2 green onions

1/2 bunch flat-leaf parsley

2 eggs

2 cans pink or red salmon (each can 7 1/2 oz/212 g)

1 cup almond flour

2 tsp Dijon mustard

1 Tbsp melted butter or ghee

Avocado oil, for frying

Salt and pepper

Beurre Blanc

1 Tbsp shallot, finely chopped

1/2 cup butter or ghee

2 Tbsp dry white wine or white cooking wine

2 Tbsp white wine vinegar

2 Tbsp full-fat cream (Non-dairy option, full-fat coconut milk)

Finley ground white pepper

Salt

Directions:

1. Preheat oven to 400 F. Assemble, prepare and measure ingredients. Coarsely chop green onions. Coarsely chop parsley. Whisk eggs in a small mixing bowl until combined. Drain cans of salmon. Cube 1/2 cup butter, or measure 1/2 cup ghee.

2. Pace bell pepper skin-side up on a baking sheet and roast for 30 minutes, or until the skin begins to shrivel and blacken slightly. Remove from oven, allow to cool slightly, and then dice it.

3. Combine diced bell pepper, green onions, parsley, eggs, almond flour, mustard, and 1 tablespoon melted butter/ghee in a mixing bowl. Use a fork to gently but thoroughly incorporate the salmon. Form mixture into four patties, set on a plate, and refrigerate, uncovered, while you make the beurre blanc.

4. For the beurre blanc, combine shallot, wine, and vinegar in a small saucepan and bring to a boil over medium and cook until barley any liquid remains 5-7 minutes. Stir in cream and pinch of white pepper and cook for 1 minute. Add butter/ghee, 1-2 cubes at a time, whisking continuously and waiting until butter is nearly melted before adding more. Once all butter is added and the mixture is completely liquefied, remove the saucepan from heat. Season sauce with salt, then strain through a fine-mesh sieve into a small bowl. Discard residual solids.

5. For the salmon cakes, heat oil in a large, heavy skillet over medium-high heat. Cook for 4 minutes, then turn over and cook for a further 3 minutes.

6. To serve, place a salmon cake on each of four individual plates and drizzle with beurre blanc. Cakes pair well with roasted veggies. Enjoy.