Back to Butter by Molly Chester

Author:Molly Chester
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2014-03-14T16:00:00+00:00

YIELD: 4 SERVINGS, WITH 1 1/2 CUPS (355 ML) carrot purée

Millet Salmon Cakes with Creamy Dipping Sauce

Store-bought salmon cakes are often made with bread crumbs, making them off-limits for those with a wheat or gluten allergy. Millet is a welcome grain alternative and works perfectly in these cakes. It can be found in health food stores and even some regular grocery stores. And if you wind up with any leftover cooked grain, it is delicious warmed with butter, cinnamon, berries, honey, and raw milk for breakfast.

FOR DIPPING SAUCE:

1 cup (225 g) Homemade Crème Fraîche (page 45)

1/4 cup (25 g) thinly sliced scallion, both white and green parts

1/4 teaspoon lemon zest

2 tablespoons (30 ml) fresh lemon juice

1/4 teaspoon Dijon mustard

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/2 teaspoon cayenne pepper, or to taste

FOR SALMON CAKES:

7 tablespoons (98 g) butter, divided

1/2 cup (80 g) finely diced red onion

1/2 cup (80 g) finely diced fennel

1/2 cup (60 g) finely diced celery

1/4 cup (15 g) chopped fresh flat-leaf parsley

1 pound (454 g) salmon, skinned and steamed or poached

2 cups (370 g) cooked millet (page 53)

1/4 cup (32 g) ground flaxseed

1/2 cup (55 g) chopped crunchy walnuts (page 49)

2 teaspoons sea salt

1 teaspoon black pepper

1 teaspoon lemon zest

1 tablespoon (11 g) Dijon mustard

3 eggs

TO MAKE THE SAUCE: Combine the sauce ingredients in a small-size bowl, mixing until well blended. Refrigerate until chilled and ready to serve.

TO MAKE THE SALMON CAKES: Preheat the oven to 350°F (180°C, or gas mark 4).

In a large-size cast-iron skillet over medium heat, melt 2 tablespoons (28 g) of the butter. Add the onion, fennel, and celery. Sauté for 5 minutes, stirring occasionally, until softened. Remove from the heat, stir in the parsley, and set aside to cool for 5 minutes.

Using clean hands, flake the salmon into a large-size bowl, being careful to remove any bones. Set aside.

In a separate bowl, toss the cooked millet with the ground flaxseed until the millet is coated. Add the millet mixture, walnuts, and cooled sautéed vegetables to the salmon, without mixing, and set aside.

In a small-size bowl, whisk together the sea salt, pepper, lemon zest, Dijon mustard, and eggs. Pour over the salmon mixture and gently toss together with a fork to combine. Using 1/3 cup (80 g) measurement, measure out and form 12 salmon cakes, wetting your hands to prevent sticking, if necessary. Set aside.

Line a regular sheet pan with parchment paper. Melt 2 tablespoons (28 g) of the butter and brush evenly onto the parchment paper. Set aside.

In the same large-size cast-iron skillet used for the vegetables (no need to clean it), melt 2 tablespoons (28 g) of the butter over medium heat. Add 6 salmon patties to the pan and sauté for 4 minutes, until the bottoms are lightly browned. Using a spatula and clean fingers (on the side of the cake that’s still cool!), gently flip the cakes, browned side up, onto the buttered sheet pan and set aside. Repeat with the remaining 6 cakes and the remaining 1 tablespoon (14 g) butter.

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