Salmon Cakes with Artichoke Tartar Sauce

Salmon Cakes with Artichoke Tartar Sauce

Ingredients

Tartar Sauce:

1 small jar artichokes, drained and chopped

1 cup mayonnaise

2 tablespoons chopped cornichons

1 tablespoon chopped capers (rinsed and drained)

2 teaspoons Dijon mustard

Juice of 1/2 lemon

Kosher salt and freshly ground black pepper

Cakes:

3 tablespoons olive oil

1/4 cup finely diced celery

1/4 cup finely diced red onions

1/4 cup finely diced red bell peppers

2 tablespoons minced freshly parsley

Two 14.75-ounce cans boneless, skinless salmon

2/3 cup cracker crumbs (I like Ritz)

2 tablespoons mayonnaise

1 tablespoon Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 egg

Zest of 1 lemon

Juice of 1/2 lemon

Directions

For tartar sauce: Combine the artichokes, mayonnaise, cornichons, capers, Dijon and lemon juice in a medium bowl; season with salt and pepper. Refrigerate until ready to use.

For the cakes: In a skillet over medium heat, add 1 tablespoon of the oil and saute the celery, onions and bell peppers until tender, 5 to 6 minutes. Stir in the parsley. Transfer the mixture to a large bowl and add the salmon, cracker crumbs, mayonnaise, Dijon, salt, pepper, egg and lemon zest and juice. Mix with your hands until evenly combined. Shape into patties (I use 1/2 cup per patty, making 8). Place on a baking sheet and refrigerate for 20 minutes.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook the patties (do not overcrowd the pan -- I do 4 at a time) until golden brown, 3 to 4 minutes per side. Add the remaining tablespoon of oil to cook the second batch.

Transfer to a serving platter and serve with the tartar sauce.

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