Salmon Cakes with Apricot Sauce

Poached Salmon

• 1 lemon, divided
• 1 bay leaf
• 1 teaspoon salt
• 1 pound boneless, skinless salmon filet 

Apricot Sauce

• 1 large Apricot (about 1 pound)
• 1/2 medium red bell pepper, diced
• 2 tablespoons B & R Apricot Preserves
• 1 garlic clove, pressed
• 1 green onion with top, thinly sliced

Salmon Cakes

• 1 1/3 cups fresh bread crumbs, divided
• 2 teaspoons Jamaican Jerk Rub
• 1/2 cup finely chopped celery
• 2   green onions with tops, thinly sliced
• 1   egg, lightly beaten
• 2 tablespoons reduced-fat mayonnaise
• 1   garlic clove, pressed
•  Lemon zest from poached salmon
• 2 tablespoons vegetable oil

Directions

1.      For poached salmon, zest lemon 1 teaspoon zest; set zest aside for salmon cakes. Thinly slice lemon. Combine lemon slices, bay leaf, 3 cups water and salt in12-inch Skillet; bring to a boil. Add salmon. Cover; reduce heat and simmer 4-5 minutes or until outside of salmon is opaque and center is pink. Remove salmon from Skillet; set aside.

2.      For Apricot sauce, cut apricot in half lengthwise; remove seed. Scoop flesh intosmall Bowl; reserve one half of apricot. Add bell pepper, preserves and garlic to batter bowl; Stir in green onion. Spoon sauce into reserved apricot half; set aside.

3.      For salmon cakes, combine 1 cup of the bread crumbs and jerk rub in shallow dish; set aside. Break salmon into chunks. Combine salmon, remaining 1/3 cup bread crumbs, celery, green onions, egg, mayonnaise, garlic and reserved lemon zest in Stainless (4-qt.) Mixing Bowl. Usingmedium scoop, place 1 scoop of the salmon mixture into bread crumb mixture; flatten slightly and coat both sides with bread crumbs. Shake off excess. Repeat with remaining salmon mixture for a total of 12 cakes.

4.      Heat oil in clean Skillet over medium-high heat 1-3 minutes or until shimmering; add salmon cakes. Cook 4-6 minutes or until golden brown, turning once. Serve with Apricot sauce.