Salmon Cakes with Tomato Fennel Relish – Fustini's Oils & Vinegars

Ingredients

• 3 pounds salmon pieces, skinless, boneless and cut into small chunks
• ½ gallon cold water
• 1 teaspoon garlic juice
• 1 teaspoon onion juice
• 1 tablespoon Fustini's Sicilian Lemon balsamic
• ¼ cup molasses
• ½ cup Kosher salt
• 8 oz mushrooms, roughly chopped
• ½ onion, diced
• 1 bunch of scallions, sliced
• 4 garlic cloves, minced
• 3 tablespoons grated ginger
• 3bteaspoons Fustini's Toasted Sesame oil
• 3 teaspoons soy sauce
• 3 teaspoons Fustini's Ginger and Honey balsamic
• plain bread crumbs
• 3 tablespoons Fustini's Medium SELECT olive oil
• Tomato Fennel Relish – Recipe Below
• 1 tablespoon Fustini's Medium SELECT olive oil
• 2 onions, sliced thin
• pinch of salt
• 1 jalapeno, minced
• 1 fennel bulb, sliced thin
• 2 oz Sambuca or Anisette Liquor
• ¼ cup Sun-dried Tomato Vinaigrette
• ¼ cup dried apricots, sliced
• 2 pints grape tomatoes, halved
• 2-3 large sun-dried tomatoes
• 1/4 cup Fustini's 18 Year balsamic
• 3 tablespoons Fustini's Vinoso vinegar
• 2 garlic cloves
• 3 tablespoons Fustini's Basil Crush olive oil
• 2 tablespoons basil, cut in chiffonade