Wild Red Salmon & Avocado Cakes with
Whole Grain Mustard Sauce

Recipe courtesy of Chef Christoper Vane

Hott Stixx

Yields 6 servings

Salmon cake
1 egg
¼ cup mayonnaise
2 tsp cracked coriander
¼ tsp each lemon, lime and orange zest
1 Tbs lime juice
2 tsp oregano, chopped
2 tsp cilantro, chopped
¾ tsp kosher salt
¼ tsp cracked black pepper
2 avocados, cubed into ½-inch pieces
1 lb salmon filet, skinned, boned and cubed into ½-inch pieces
1/3 cup panko, plus ½ cup for outer crusting

Whole grain mustard sauce
1 Tbs whole grain mustard
1 cup mayonnaise
1 ½ tsp prepared horseradish
1 Tbs fresh lemon juice
1 oz white wine vinegar
1 ½ tsp shallots, chopped
1 ½ tsp garlic, chopped
1 ½ tsp Worcestershire sauce
1 dash Tabasco sauce

Arugula salad

4 oz fresh arugula
¼ cup shaved fennel bulb
¼ cup sheep’s milk feta
2 Tbs extra virgin olive oil
One pinch kosher salt and cracked pepper

Salmon cakes: Combine ingredients in order listed. Patty into 4 oz cakes. Bread lightly on outside with reserved panko. Cover with wax paper and allow to rest until pan searing.

Mustard sauce: Combine ingredients in order listed.

To prepare, sauté avocado cakes in light olive oil for 3 minutes each side or until golden brown and warm through patty. Serve on plate and garnish with arugula salad and drizzle with whole grain mustard sauce.