Salmon Cakes with a Tangy (Sweet & Spicy) Mango & Butternut Squash Chutney

Salmon cakes paired with Tangy (sweet & spicy) Kolsch Craft Beer Mango & Butternut Squash chutney. Perfect for spring time!

Ingredients for the Salmon Cakes:

1 lb Fresh, Local salmon or two cans (drained; bones pinched; great vitamins)

½ tsp thyme

½ tsp oregano

½ tsp dill

1 tablespoon minced garlic

Salt & Pepper to taste

Juice of two lemons

4 oz. of the Kolsch beer

Tuscan Olive oil for sautéing cakes (approx. 2.5 oz.)

1 ½ cups panko

2 eggs (reserve one for coating the cakes)

Ingredients for the Kolsch Mango Chutney

2 cups cubed combination of mangoes, onions & butternut squash

1 tablespoon sliced sundried tomatoes

1 tablespoon orange marmalade

1 teaspoon pepper jelly

Juice of one lemon

2 teaspoons Extra virgin olive oil for sautéing veggies

1 pint Growlers to Go Kolsch (you are not using the entire pint, but drinking some too J

1/2 cup of dried blueberries & cranberries

1 dash of garlic powder, pepper and red pepper flakes if desired

Directions:

Chutney:

Sauté butternut squash, mangoes, onion, sundried tomatoes & onions on medium heat using an extra virgin olive oil until softened.  Add in 1/2 cup of the Kolsch Craft Beer, the juice of one lemon, marmalade & peppery jelly.  Let the Chutney reduce to a desired thickness.  Remove from the heat and let the Chutney cool.  Approx. 17 min. reduction time.

Salmon Cakes:

If you are using fresh salmon, slice the salmon into thin strips and run it through a processor with a few pulses until you have a creamy consistency.  If you are using canned salmon, drain the salmon & make sure to get your hands into the mix and pinch the bones (don’t remove them because they are very healthy for you omega 3’s, 6’s & 9’s).  Add your herbs, and 2 oz. of the Kolsch craft beer & juice of one lemon.  Add 1½ cups panko mix & one egg.  Blend together and form the cakes to desired size.

Dip the cakes into the other beaten egg, and then press them in the remaining panko until they are covered and let chill in the refrigerator for 15-20 min. to firm up.  Get a pan nice and hot (med. high using our extra virgin olive oil) and brown both sides of the salmon cakes quickly.  Reduce your heat to med-low for 15 more minutes to cook the inside of your cakes or you can bake them in the oven to finish them off after browning them.

Compliments of Kellerbier Kolsch (Growlers to Go: Short Pump has it)

Mad Fox – Falls Church, VA

Kolsch Ale – 4.4% ABV

Drink the remaining Beer.  Enjoy!