Wild Red Salmon & Avocado Cakes with
Whole Grain Mustard Sauce

Recipe courtesy of Chef Christoper Vane

Yields 6 servings

Hott Stixx

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.