1 Bunch of Tarragon, Removed from the Stem and Chopped
1 Lemon, Zested and Juiced
1/3 of a Cup of Panko Breadcrumbs
1/4 Cup of Mayonnaise
2 Tablespoons of Country Dijon Mustard
In a large bowl combine the salmon, shallot, green onions, tarragon, egg, zest, half the juice, and panko., seasoning with salt and pepper Form into equally sized cakes.
Heat a skillet over medium heat with some olive oil coating the pan. Add the cakes to the pan and cook on each side until crispy golden brown and cooked through. In a small bowl combine the mayonnaise, mustard and 1/2 the lemon juice., season with salt and pepper. Plate the sauce on top of the cakes and the salad on the side.
Corn and Shaved Shallot Salad:
2 Cups of Spinach and Arugula Blend
Remaining Lemon Juice
1 Shallot, Thinly Sliced
1 Ear of Corn, Cut off the Cob
1 Demi Baguette
Preheat the oven to 400 . Tear the baguette into bite size pieces and place on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toast the croutons in the oven until golden brown and crispy.
Heat a pan over medium heat with some olive oil. Add the corn and shallot to the pan, seasoning with salt and pepper. Once browned and the shallot has softened, remove from heat and place on a paper towel lined plate.
In a bowl combine the salad, corn, shallot, and croutons. Drizzle with some olive oil and the remaining lemon juice. Toss to coat.