SURF & SURF
RECIPE TYPE
Fish and Seafood
SERVES
4
Total Time: 30 min Soak: 2 hr
Grill Time: 15 min
Ingredients
INGREDIENTS FOR PLANKED SALMON
2 cedar planks (or 1 large)
4 fresh salmon portions
2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil
1 tbsp Longo’s BBQ or Seafood Rub
1 tbsp finely chopped fresh Longo’s Organic Basil or Mint
1 clove garlic, minced
Longo’s Mediterranean Salad
INGREDIENTS FOR CRISPY SALMON CAKES
1 salmon fillet, skin removed (about 450 g)
1 cup Longo’s Panko Bread Crumbs, divided
1 Longo’s Enriched Coop Large Egg
1/4 cup Longo’s Mayonnaise
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
2 tsp Longo’s Whole Grain or Dijon Mustard
1/2 tsp lemon zest
1/2 tsp each salt and pepper
3 tbsp Longo’s 100% Pure Canola Oil (approx)
Longo’s Tzatziki or Tartar Sauce (optional)
Directions
DIRECTIONS FOR PLANKED SALMON:
Immerse planks in water and soak for 2 hours. Preheat grill to medium-high heat. Remove planks from water and place on large baking sheet. Place 2 salmon portions on each plank. Stir together oil, rub, basil and garlic in small bowl. Spoon evenly over salmon. Place planks on grill and close lid. Grill for 12 to 15 minutes or until salmon flakes when tested with a fork. Let salmon stand on plank for 3 minutes before serving. Mix together salad ingredients and serve with salmon.
DIRECTIONS FOR CRISPY SALMON CAKES:
Dice salmon into 1/4 inch pieces and place in large bowl. Stir in 1/2 cup of bread crumbs, egg, mayonnaise, parsley, dill, mustard, lemon zest, salt and pepper. Divide mixture into 1/2 cup portions and shape into five 1-inch thick patties, pressing gently to keep shape. Place remaining bread crumbs onto a plate and coat salmon cakes all over. Heat oil over medium heat in large nonstick skillet and fry salmon cakes for about 10 minutes, gently turning halfway through, until golden brown on both sides. Serve with tzatziki, if desired.
A Dash of Advice
