SALMON CAKES
For an elegant main course, serve Ina Garten's Salmon Cakes, made with a mix of fresh veggies, capers and Old Bay, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories appetizer
Time 2h20m
Yield 5 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
- Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
- Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
- Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
- Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.
SALMON PATTIES
From Betty's Soul Food Collection ... Bisquick Heart Smart® recipe! Fishing for a twist on burgers? You've found it!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- In medium bowl, mix all ingredients except margarine, buns, lettuce and dill dip. Shape mixture into 4 patties, using heaping 1/2 cupfuls for each patty.
- In 10-inch nonstick skillet, melt margarine over medium heat. Cook patties in margarine over medium heat 10 to 12 minutes, turning once, until brown and cooked through.
- Fill buns with lettuce, salmon patties and dill dip.
Nutrition Facts : Calories 440, Carbohydrate 37 g, Cholesterol 185 mg, Fat 1 1/2, Fiber 4 g, Protein 31 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich, Sodium 770 mg, Sugar 7 g, TransFat 2 1/2 g
SMOKED SALMON DEVILED EGGS
Deviled eggs stuffed with smoked salmon make a delicious appetizer - ready in an hour.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h
Yield 24
Number Of Ingredients 9
Steps:
- In 3-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. Immediately cool eggs about 10 minutes in cold water to prevent further cooking.
- Tap egg to crack shell; roll egg between hands to loosen shell, then peel. Cut eggs lengthwise in half. Slip out yolk into medium bowl; reserve egg white halves. Mash yolks with fork. Stir in mayonnaise, mustard, sour cream, dill weed and pepper until well blended. Stir in salmon.
- Spoon yolk mixture in 1-quart resealable freezer plastic bag or pastry bag fitted with tip; seal bag. Cut small hole in bottom corner of plastic bag. Squeeze bag to pipe yolk mixture into egg white halves.
- Refrigerate at least 30 minutes or up to 24 hours before serving. Just before serving top with capers and dill weed.
Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 110 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 0 g, TransFat 0 g
SUPER EASY SALMON CAKES
This recipe is a great way to used canned or leftover salmon, and is easily adapted to include whatever spices you like.
Provided by Marianna
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix together salmon, egg, olive oil, green onions, and 2/3 cup cracker crumbs. Season with lemon pepper. Form mixture into 8 patties. Coat patties with remaining cracker crumbs, and arrange in a single layer on a baking sheet.
- Bake 10 minutes in the preheated oven, turning once, or until golden brown on both sides.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 25.5 g, Cholesterol 68.1 mg, Fat 12.2 g, Fiber 1.2 g, Protein 16.4 g, SaturatedFat 2.2 g, Sodium 570.4 mg, Sugar 0.4 g
CHEF JOHN'S FRESH SALMON CAKES
Salmon cakes are one of my go-to emergency meals. Every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that's very easy to get into a rut with. People generally find a few recipes that work for them, and just stay with those, but this fairly simple preparation should be easy to add to anyone's rotation. Serve with lemon wedge and remoulade sauce. You can use any bread crumbs instead of panko breadcrumbs, if desired.
Provided by Chef John
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 1h35m
Yield 4
Number Of Ingredients 15
Steps:
- Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.
- Stir salmon, onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
- Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.
- Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.
Nutrition Facts : Calories 459.7 calories, Carbohydrate 8.5 g, Cholesterol 101.6 mg, Fat 33.5 g, Fiber 0.4 g, Protein 31.6 g, SaturatedFat 5.3 g, Sodium 337.3 mg, Sugar 0.8 g
SCRUMPTIOUS SALMON CAKES
This is one of my husband's favorite meals.
Provided by Judiebug
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- Mix salmon, panko, parsley, eggs, green onions, seafood seasoning, black pepper, garlic powder, Worcestershire sauce, Parmesan cheese, Dijon mustard, and creamy salad dressing together in a large bowl; divide and shape into eight patties.
- Heat enough olive oil in a large skillet to cover the cooking surface over medium heat. Fry salmon patties in batches until browned, 5 to 7 minutes per side. Repeat with more olive oil, as needed.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 10.8 g, Cholesterol 94.7 mg, Fat 12.3 g, Fiber 0.4 g, Protein 27.8 g, SaturatedFat 2.8 g, Sodium 781.6 mg, Sugar 1.5 g
SALMON CAKES
"SINCE pinto beans and mashed potatoes were our usual daily fare, salmon was a special treat on Sundays. We ate these cakes fast as Mama could fry them-she couldn't get them off the griddle fast enough."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings
Number Of Ingredients 10
Steps:
- In a small bowl, beat eggs. Stir in the cream, cornmeal, green onions, flour, baking powder, pepper and, if desired, salt. Flake salmon into bowl; blend gently. , Melt butter in a large nonstick skillet or griddle over medium heat. Drop salmon mixture by 1/3 cupfuls into butter. Fry in batches for 5 minutes on each side or until lightly browned. Serve warm.
Nutrition Facts : Calories 451 calories, Fat 25g fat (10g saturated fat), Cholesterol 267mg cholesterol, Sodium 694mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.
EASY SALMON CAKES
Salmon cakes...made from canned or leftover salmon. VERY quick and easy!
Provided by Oliva
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a large mixing bowl, place 1 1/2 cups bread crumbs. Set aside remaining 1/2 cup. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.
- Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick.
- Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs.
- In a large skillet, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.
Nutrition Facts : Calories 475.5 calories, Carbohydrate 40 g, Cholesterol 153.7 mg, Fat 18.7 g, Fiber 2.8 g, Protein 34.8 g, SaturatedFat 6.7 g, Sodium 846.2 mg, Sugar 3.8 g
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