Salmon Cakes with Beer ChutneyBy James Wolpert
- Meal: Entree
- Seasonality: Spring
- Difficulty: Easy
- Serves: 4
- Time: 10 minutes
- Beer Style: Kolsch
- Beer: Chuckanut Brewery Kolsch
- Brewery: Chuckanut Brewery and Kitchen
This recipe makes delicious salmon cakes paired with a tangy chutney. Enjoy these as bite size cakes for crowd pleasing appetizers, or make these cakes larger for a hearty meal, perfect for spring time!
1 lb salmon
1/2 cup diced mushrooms, onions, and capers
1 tsp thyme
1 tsp oregano
1 tsp dill
3 cups panko
1 pint Chuckanut Brewery and Kitchen Kolsch
1/2 cup of mayo
1 lemon zest and juice
1/2 cup of craisins
1 Tbsp sugar
Saute onions, mushrooms and capers on medium heat.
Add salmon, herbs, and 1/3 of the beer and then allow to cool.
Add this mixture to the mayo, lemon juice, and 1 cup panko, mix.
Form cakes to desired size.
Crack egg into a separate container which you will later be able to place the cakes in.
Put the rest of the panko in a separate cooking sheet or dish that you are also able to place the cakes in to be covered.
Roll the cakes in the egg, and then press them in the panko until they are covered and let chill.
Blend the craisins.
Slowly add the remaining beer and sugar.
Preheat oven to 350°.
Get a pan nice and hot and brown both sides of the salmon cakes quickly.
Cook the cakes in the oven for 3-6 minutes.