INGREDIENTS FOR POACHED SALMON
1 lemon, divided
1 bay leaf
1 teaspoon salt
1 pound boneless, skinless salmon filet
INGREDIENTS FOR 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
INGREDIENTS FOR 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 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.
DIRECTIONS 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.
DIRECTIONS 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.
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.