Salmon Cakes with Brown Butter Mayo

So, I am not really familiar with cooking salmon. But recently I bought a few filets and tried out a recipe. Needless to say, the first time cooking salmon it gave my roommate sever stomach issues. You win some, you lose some I guess. But I tried again, this time with a different method. I've always liked crab cakes. So I thought I'd make salmon cakes. I also thought I'd improvise a new dressing to dip the cakes in because they would be too bland without something complimenting it.

Salmon Cakes with Brown Butter Mayo

2 small salmon filets
4 tblsp salted butter
Salt
Pepper
1 1/2 cups Italian Bread Crumbs (or any flavored bread crumbs)
2 tblsp mayo

Season salmon with salt and pepper. Melt and brown the butter in the skillet. When the butter is browned, cook the salmon medium heat 3 - 4 minutes on each side. Salmon is done whenever it flakes against a fork. Save extra browned butter from pan.

Flake the salmon into pieces and add to a medium mixing bowl. Add mayo and bread crumbs.Form into patties and add oil to a new skillet. Sear patties 3 minutes on each side until golden and crispy.

To make the brown butter mayo take the leftover brown butter from the pan and add to 5 tblsp mayo. Add salt and pepper to taste and stir. Serve aside salmon cakes.

Spinach Arugula Salad with Creamy Mushroom Dijon dressing

So much has changed since my last post. I am in culinary school now. I'm trying to learn how to become a private chef and start my own line of cook books, or even combine food and writing and become a food critic.

I'll probably use this blog to post more recipes. My roommate really enjoys my cooking so the other night we decided to cook together. He made us turkey burgers (with his permission I'll probably post that recipe later) and I improvised this salad. Here we go!

Spinach Arugula Salad with Creamy Mushroom Dijon dressing:

1 handful of baby spinach
1 handful of Arugula
croutons of your choice
1/2 cup parmesan cheese

Toss all the ingredients together in medium bowl.

Creamy Mushroom Dijon dressing:
1/2 cup heavy cream
4 tbl spoons dijon mustard
1 finely diced shallot
4 tbl spoons olive oil
handful of sliced baby portabella

In a skillet, saute the shallot. Add mustard, cream and oil. Wisk until blended together. Add baby portabella and heat the dressing through.

Take off stove, and combine with the salad. Make sure dressing is slightly cooled. Toss together. Serve next to anything.