Cooking with Chef Diane

Salmon Cakes

// November 15th, 2009 // Appetizers, Fish, Food, Main Courses

Preheat oven to 350 degrees

2 pounds fresh salmon

for the poaching liquid (or court bouillon):
white wine
whole cloves
whole black peppercorns
lemon, sliced
fresh dill
diced onion

for the cakes:
1/2 cup each, finely diced red onion, red pepper, yellow pepper, fennel (anise)
1/2 cup bread crumbs
2 hard boiled eggs, diced small
3T. chopped fresh dill
2T. lemon juice
2 eggs, lightly beaten