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HONEY MUSTARD SALMON CAKES

Active Time : 30 minutes
Total Time : 30 minutes
Serves : 8 cakes
INGREDIENTS
  • 1 pound salmon fillets skin removed, cut into 1-inch chunks
  • 1/2 cup soft ripe brie cheese rind removed
  • 1 1/4 cups finely crushed honey mustard & onion pretzel pieces divided
  • 1/2 cup real mayonnaise divided
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon chopped fresh dill
  • 1 large egg slightly beaten
  • 1/2 cup finely crushed Chopped Pecans
  • 2 tablespoons 100% pure olive oil
  • 1/4 cup Dijon mustard
  • 2 tablespoons honey
DIRECTIONS

Place salmon chunks and brie in food processor or blender; using on/off turns, coarsely grind salmon. Transfer to a large bowl.

Add 3/4 cup crushed pretzels, 1/4 cup mayonnaise, chives, dill and egg; salt and pepper to taste. Gently mix with hand or spoon until well combined. Form into 8 patties; set aside.

Combine pecans and remaining 1/4 cup pretzels in shallow dish; coat patties with pecan mixture, firmly pressing into patties.

Heat olive oil in a large skillet over medium heat. Add salmon patties; sauté until golden brown on both sides and internal temperature reaches 145°F on a food thermometer (about 8-10 minutes).

Meanwhile, in small bowl, combine remaining mayonnaise, mustard and honey. Mix until well combined. Serve with salmon cakes.