Salmon-Potato Cakes With Roasted Tomato Mayonnaise

Recipe Ingredients

2 lbs	908g / 32oz	Skinless salmon fillet
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Cayenne pepper
1/2 cup	118ml	Dry white wine
1		Onion - finely chopped
2 teaspoons	10ml	Minced garlic
1 1/2 cups	355ml	Chilled mashed potatoes
1/4 cup	36g / 1.3oz	Chopped fresh herbs
		= (parsley, basil, and tarragon)
		Bread crumbs - as needed
		Vegetable oil - as needed
		Butter - as needed
		Roasted Tomato Mayonnaise
1 1/2 cups	355ml	Homemade or prepared mayonnaise
8		Oven roasted plum tomatoes
3 tablespoons	45ml	Ketchup
1 tablespoon	15ml	Dijon mustard
1 teaspoon	5ml	Paprika
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Season fillets with salt, pepper and cayenne.

In a baking dish, place seasoned fish with wine, onions and garlic and bake in a preheated 350 degree oven for about 7 minutes or until fish is cooked through.

When fish is completely cooled, flake. Mix the flaked salmon with potatoes and herbs. Roll 6-ounce cakes in bread crumbs. In a saute pan, heat 1 tablespoon oil and 1 tablespoon butter. When hot, saute cakes so that the bread crumbs toast. Cook on both sides and place on sheet tray.

After all salmon-potato cakes are toasted, place sheet tray in oven for 10 minutes to heat cakes through.

In a blender or food processor combine, mayonnaise, tomatoes, ketchup, Dijon mustard, paprika; season, to taste, with salt and pepper.

This recipe yields ?? servings.

Source:
MELTING POT with Tanya Holland - (Show # MP-1A45) - from the TV FOOD NETWORK

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