Best Seattle Salmon Cakes with Tomato Basil Sauce

* Exported from MasterCook *
Best Seattle Salmon Cakes with Tomato Basil Sauce
Recipe By : Simply Classic
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Treasures
Amount Measure Ingredient -- Preparation Method
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Salmon Cakes
2 tablespoons butter
1/4 cup green onion -- sliced
1 clove garlic -- minced
1 pound cooked salmon -- flaked
1 cup bread crumbs
2 eggs -- lightly beaten
3 tablespoons cream
1/4 cup fresh basil -- slivered
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons vegetable oil
Tomato-Basil Sauce
1/3 cup white wine
2 tablespoons shallot -- finely chopped
1 teaspoon white wine vinegar
2 teaspoons tomato paste
2 tablespoons heavy cream
1/2 cup butter -- chilled
1/4 cup fresh basil -- chopped
1/4 teaspoon salt
pinch white pepper
For Salmon Cakes: Melt butter in a small sauté pan over medium-low heat.
Add green onion and cook 2 minutes. Add garlic and cook 2 minutes longer.
Transfer to a medium bowl. Add salmon, bread crumbs, eggs, cream, basil,
salt and pepper to bowl. Mix with a fork until blended. Cover and
refrigerate for 30 minutes.
For Tomato-Basil Sauce: In a small saucepan, combine wine, shallot,
vinegar, and tomato paste. Bring to a boil over medium-high heat and cook
until mixture is reduced to 2 tablespoons. Add cream and boil 1 minute.
Reduce heat to medium and add cold butter, 1 tablespoon at a time. Whisk
constantly until all butter is added and sauce has thickened. Do not allow
sauce to boil again. Remove from heat and stir in basil, salt, and pepper.
Sauce may be reheated briefly over low heat just before serving.
Form salmon mixture into 8 cakes. Heat oil in a large skillet over medium
heat. Cook cakes 3 minutes per side. Divide cakes among 4 plates, spoon
sauce over and serve immediately.
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