Salmon Cakes & Mango Sauce: Lady Margaret Chef’s Recipe

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Lady Margaret: Romance at Sea and delicious salmon cakes!

Lady Margaret is a 65′ Horizon motor yacht that has everything to delight a charter couple, including charming outdoor living spaces, lovely accommodations, plenty of water toys and gear, and a terrific chef.

Lady Margaret’s Chef/Hostess Bruna has a selection of signature dishes likely to make guests overeat. One of the the most popular on her menu is Salmon Cakes topped with a Mango Tartar Sauce. Here she graciously shares her recipe with us. However, even if you can recreate it to perfection, it doesn’t compare to dining on the aft deck of Lady Margaret, enjoying Bruna’s salmon cakes paired with the perfect wine while floating blissfully on the Caribbean Sea.

Motor Yacht Lady Margaret
Lady Margaret available for charter – Virgin Islands and Sint Maarten
Salmon Cakes with Mango Tartar Sauce
Salmon Cakes

Spicy Salmon Cakes with Mango Tartar Sauce

Ingredients

Tartar Sauce:

·         1 cup peeled, diced ripe mango (1 large)

·         1/2 cup mayonnaise

·         1 tablespoon capers, drained and chopped

·         Pinch salt and freshly ground black pepper

Salmon Cakes:

·         Vegetable oil, for frying

·         1 lb cooked salmon, flaked

·         1 cup panko

·         2 eggs, lightly beaten

·         3 tablespoons chopped fresh parsley leaves

·         3 tablespoons chopped shallots

·         1/4 teaspoon cayenne pepper, or to taste

·         1/4 teaspoon salt

·         Freshly ground black pepper

·         1/3 cup cornmeal

Directions

To make tartar sauce, whisk together the mango, mayonnaise, capers, and salt and pepper, to taste, in a medium bowl. Cover and refrigerate until ready to use.

Yield: 1 1/2 cups

Heat 1/4-inch of oil in a large skillet over medium-high heat.

Put the salmon in a medium bowl and break it up with a fork, watch for bones. Add the panko, eggs, parsley, shallots, cayenne and salt. Season with black pepper, to taste, and mix well. Form the mixture into 12 cakes and coat them with the cornmeal

Carefully put the cakes in the oil, 5 or 6 at a time, and cook until golden brown; about 3 to 4 minutes per side. Transfer to a paper-towel lined plate to drain. Arrange them on a serving platter and serve immediately with tartar sauce.

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