Sockeye Salmon Rice Cakes with Wild Mushroom Pan Sauce

Hi everyone and Happy Friday!

Remember that contest I entered a few weeks ago to become Jamie Oliver’s Next Food Tube Star? Well I decided to submit a second entry because it dawned on me that with all the talk of living on Vancouver Island, it might have been a good idea to cook something inspired by local foods and ingredients.

And today’s recipe does just that!

Crispy oven baked sockeye salmon rice cakes drizzled with a luscious wild mushroom pan sauce.

Serve with a side of roasted baby beets and sauteed greens and you’ve got an end of the summer meal everyone is going to love!

Visit the printable recipe here: Sockeye Salmon Rice Cakes with Wild Mushroom Pan Sauce

Please enjoy my easy to follow step by step video: 

Ingredients Salmon Cakes

• 1 sockeye salmon filet
• juice from 1/4 of a fresh lemon
• 2 tbsp extra virgin olive oil, divided
• 2 tsp lemon herb salt divided (or to taste)
• 1 tsp black pepper (or to taste)
• 1/2 cup diced white onion
•  1 cup Uncle Ben’s 7 Grain Medley Rice
• 1 tbsp fresh chopped baby dill
• additional fresh lemon juice to taste
• 1 cup all purpose flour
• 1 cup Panko Breadcrumbs
• 2 eggs, well beaten

 Ingredients Wild Mushroom Sauce

• 1 tsp butter
• 1 pkg dry mixed wild mushrooms (about 1/2 cup)
• 1/4 tsp each salt and pepper (or to taste)
• 1 1/2 cups chicken stock
• 1 sprig fresh baby dill
• 1/2 cup full fat sour cream
• 1 tbsp corn starch

Directions Salmon Cakes

1. Lay the salmon skin side down and squeeze lemon juice all over. Sprinkle with the olive oil, and the lemon herb salt. Brush some olive oil onto the skin.
2. Place onto a medium grill (350 degrees) skin side down and grill app three minutes a side. 
3. Remove from heat. 
4. Saute the diced onion in butter in a sauce pan over medium high heat. When the onions grow translucent and soft, add the 7 grain rice and coat well in the butter. Add 2 1/3 cups of water, bring to the boil, cover, turn to medium low, and let cook 25-30 minutes until the water has absorbed the rice.
5. Measure out two cups of the cooked rice and put in a large bowl. Reserve the leftover rice for another use.
6. Remove the skin from the salmon and flake it using a fork into the rice. Add the fresh dill, stir well, and then taste. Adjust seasoning with a squeeze of fresh lemon, and salt and pepper if needed.
7. Using clean hands, form the salmon and rice mixture into small patties (as per the video)
8. Set up a breading station with flour in one small shallow dish, an egg in the next, and Panko Breadcrumbs in the final dish. Add a half tsp each of lemon herb salt and black pepper to the bread crumbs and then mix in the tbsp of extra virgin olive oil.
9. Dredge each salmon cake in the flour, next dip in the egg, and finally coat all over in the breadcrumbs. Place on an oiled baking sheet one at a time. 
10. Bake in a 475 oven 7-10 minutes per side until golden. 
11. Serve drizzled with Wild Mushroom Pan Sauce

Directions Wild Mushroom Sauce

1. In a medium saucepan over high heat bring the chicken stock to the boil.
2. Place the dried mushrooms into a bowl and pour the hot stock over top. Cover and let steep for 30 minutes.
3. Remove the mushrooms and reserve the broth, chop them, and add them to a saute pan with a teaspoon of butter, salt and pepper. Saute over medium high for about two minutes. 
4. Reserve 2 tbsp of the mushroom chicken broth.
5. Pour the rest of the chicken and mushroom broth back into the pan. Add the fresh dill. Bring to the boil and let simmer about 2 minutes. . 
6. Add the sour cream, and stir until you have a smooth velvety sauce. Add additional salt and pepper to taste. 
7. Mix the reserved broth with the cornstarch and stir well to make a slurry. Add to the cream sauce and whisk until thickened.