Summer Salmon Cakes With Zucchini Fennel Slaw Recipes

SUMMER SALMON CAKES WITH ZUCCHINI FENNEL SLAW

Steps:

• Whisk together mayonnaise, 1 teaspoon lemon juice, chives, mustard, cayenne, and 1/4 teaspoon each of salt and pepper in a medium bowl.
• Stir together salmon, crackers, 3/4 cup zucchini, and half of mayonnaise mixture in another bowl.
• Add fennel and remaining zucchini and lemon juice to mayonnaise mixture in medium bowl and toss to combine slaw.
• Form salmon mixture into 2 (3-inch) patties. Heat oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 6 minutes total.
• Serve with slaw.

SALMON WITH FENNEL

Steps:

• Have the fishmonger cut the head and tail off the salmon and butterfly it, removing all the bones. You should have about 7 pounds of salmon.
• Preheat the oven to 500 degrees F.
• Saute the onions and fennel in the olive oil for 10 minutes on medium-high heat, stirring occasionally. Add the thyme leaves, fennel fronds, orange zest, orange juice, salt, and pepper and saute for 5 more minutes, until the onions and fennel are tender. Taste for salt and pepper.
• Lay the salmon, skin side down, on a cutting board and sprinkle both sides generously with salt and pepper. Spread the fennel filling over half of the salmon. Pull the other half up and over the filling, enclosing it. Tie the salmon every 2 inches with kitchen string to secure the stuffing.
• Place a sheet pan lined with parchment paper in the oven for 5 minutes to heat it. Carefully transfer the salmon to the hot sheet pan and bake it for exactly 30 minutes (10 minutes for each 1-inch of thickness). Do not overbake!
• Allow to cool slightly, then remove the strings. To serve, cut into thick slices with a very sharp knife. This salmon is delicious hot or at room temperature.
• Note: If you're making this in advance, be sure to cool the filling before stuffing the salmon. Refrigerate until ready to roast.

ZUCCHINI-SALMON CAKES

Steps:

• Combine first 6 ingredients in medium bowl. Add half each of the mayo and garlic; mix well. Shape into 12 (1/2-inch-thick) patties. Refrigerate 30 min.
• Cook patties, in batches, in large nonstick skillet sprayed with cooking spray on medium heat 8 min. or until golden brown on both sides, turning carefully after 4 min.
• Mix remaining mayo and garlic until blended. Serve with salmon cakes.

ZUCCHINI SUMMER SLAW

Steps:

• Core Apples and cut into 1/2 in. chunks. Sprinkle with lemon juice.
• In a large bowl, combine zucchini, onion and apples. Add dressing and toss until well coated. Cover and refrigerate 2 hrs. Use slotted spoon to serve to drain extra dressing.