Canadian Living Salmon Recipes
SALMON CAKES - CANADIAN LIVING
These are by far, the very best salmon cakes I've ever had. The cakes I had as a kid were a mixture of salmon, egg and breadcrumbs. Too bad my mother didn't have this recipe. I may have been more willing to eat them. I prefer to use Sockeye for its wonderful pink colour. Note: When draining the salmon, remove the skin, but not the soft bones. Mash them into the salmon to increase the calcium levels. NOTE: (Apr 3/2010) Several chefs have commented that they have difficulty keeping the mixture together. After some research I've discovered that the type of potatoes used makes a big difference. I also use Russet (baking) potatoes. They are drier then most and I understand have more starch. This would certainly have an effect on the mixture.
Provided by Diana 2
Categories Lunch/Snacks
Time 35m
Yield 8 patties, 8 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, mash potatoes until smooth; stir in onions, parsley, mustard, salt, lemon zest, pepper and tabasco sauce. Blend in the egg. Fold in salmon. Let cool for 5 minutes.
- Using your hands, shape into eight 3/4-inch (2 cm) thick patties.
- In a large nonstick skillet, cook on medium heat using oil or cooking spray. It should take about 5 minutes per side to get to a nice golden brown.
Nutrition Facts : Calories 118.6, Fat 2.6, SaturatedFat 0.5, Cholesterol 54.1, Sodium 217.1, Carbohydrate 10.7, Fiber 1.5, Sugar 0.7, Protein 12.8
AWARD WINNING SALMON WITH GARLIC AND SUN-DRIED TOMATOES
I got this recipe from a well known Vancouver barbecue chef/author/firefighter, David Veljacic. He has won many awards for this recipe....try it and you will see why!!
Provided by Abby Girl
Categories Very Low Carbs
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine garlic and salt and grind into a paste. Combine the garlic, parsley, dried tomatoes and olive oil in a bowl; blending all ingredients. Chill until ready for use.
- With a sharp knife, cut two lengthwise slits in the salmon fillet, dividing the surface of the fish into thirds. Cut to the skin, but not through it.
- Preheat grill.
- Spread half the garlic mixture over the fillet and into the slits. Place the fish on grill and barbecue over a medium heat. Close the lid and grill for 15 minutes.
- Spread the remaining garlic mixture on the fillet. Close the lid, turning the temperature to high and grill 10 minutes more, or until fish flakes when tested.
- Remove the fish from the grill.
Nutrition Facts : Calories 266.6, Fat 18, SaturatedFat 2.6, Cholesterol 59.1, Sodium 669.9, Carbohydrate 2.5, Fiber 0.4, Sugar 0.1, Protein 23.2
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