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May 31, 2012

From Our Kitchen to Yours: Baked Salmon Cakes with Citrus-Cilantro Sauce

Food & Friends recognizes the role nutrition plays in helping individuals facing life-challenging illnesses. Salmon is one of the many foods incorporated into our clients' meal plans to increase their ability to effectively manage the symptoms of their illness and mitigate side-effects of treatment.

Check out the recipe below for Baked Salmon Cakes with Citrus-Cilantro Sauce, an actual dish served to clients.

The original recipe serves 6. Take a peak at how many ingredients we need to serve the same meal to 600 clients.

Serves 6
24 oz. fresh salmon
12 oz. cooked brown rice
3 tbsp. whole grain mustard
5 tbsp. reduced fat mayonnaise
2 whole eggs
½ cup fine Italian bread crumbs
1 tbsp. dried chives
Salt and ground white pepper to taste
Serves 600
80 lbs. fresh salmon
40 lbs. cooked brown rice
2 qts. whole grain mustard
4 gals. reduced fat mayonnaise
15 doz. whole eggs
2 gals. fine Italian bread crumbs
6 oz. dried chives
Salt and ground white pepper to taste


Method and Preparation:
Preheat oven to 375 degrees.
Cut salmon into 3 inch size fillets.  Coat the salmon pieces lightly with olive oil and season lightly with salt and ground black pepper.  Place on a sheet tray lined with parchment paper.  Bake in oven for 8-10 minutes. 
Once the salmon has cooled to room temperature, break apart pieces of fish into a large bowl.
Add to salmon: cooked rice, mustard, eggs, bread crumbs, chives, salt and white pepper.
Mix thoroughly until all ingredients are incorporated.  Form into cakes of desired size.
Heat a non-stick sauté pan over medium heat.  Add cakes and sauté until golden brown, about 3-4 minutes on each side.  Place in the oven and heat throughout, about another 3-4 minutes.
Meanwhile, to make the sauce, place lemon juice, orange juice, cilantro, and sugar in a sauce pan.
Place the corn starch and water in a cup and mix thoroughly.  Once the liquid in the saucepan has come to a boil, slowly add the corn starch “slurry” and whisk into the liquid.  Reduce the heat and simmer until liquid thickens slightly.  Season sauce with ground cumin and salt to taste.
To serve, place the salmon cake on a plate and spoon the sauce over the cake.
At Food & Friends we serve these salmon cakes over a bed of black bean ragu, with a side of seasoned turnip greens.


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