Atlantic Salmon Shitake Cakes With Lemon Grass Fennel Jam

Serves 4 to 6 as a first course

Level of difficulty: easy


For the Atlantic Salmon Cakes
1 pound diced Atlantic salmon
1 cup diced shitake mushrooms
1 tsp chopped chives
2 eggs
1 tsp chopped garlic
½ cup bread crumbs
1 tbsp olive oil for sautéing

For the Lemon Grass Fennel Jam
1 tbsp olive oil
1 tsp chopped lemon grass
½ cup chopped fennel
2 tsp chopped chives
½ cup rice wine vinegar
¼ cup sugar
Salt pepper to taste


For the Atlantic Salmon Cakes
Sauté diced salmon and mushrooms in olive oil over medium heat for 3 to 5 minutes. Stir in chives and set aside to cool. When cooled, put in a food processor with the 2 eggs and chopped garlic and pulse until smooth. Put the mixture into a small bowl and stir in the bread crumbs until just combined. Form salmon shitake mixture into tablespoon sized patties and sauté in olive oil over medium heat, about 1½ minutes on each side.

For the Lemon Grass Fennel Jam
Sauté the fennel in the olive oil over medium heat for 2 minutes. Add the lemon grass, chives vinegar and sugar, bring up to medium high and reduce until it resembles a syrup, approximately 10 minutes. Season with salt and pepper.

This recipe was created by Shaun Zwarun, Executive Chef at DesBarres Manor Inn, an 1837 luxury historic inn in the seacoast village of Guysborough, Nova Scotia. 902-533-2099

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