Fresh Salmon Cakes With Lime Ginger And Herbs Recipes

Steps:

• Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb. In a large bowl, flake apart the salmon with a fork. Add the egg and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs and mix well. Shape the mixture into 12 patties.
• In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.
• Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with scallion.
• If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.
• Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.

Steps:

• Boil, Microwave or steam potatoes until tender. Drain and mash until smooth.
• Bring 2 cups water to boil in saucepan. Add salmon and simmer uncovered until salmon is cooked and flakes. Drain, Cool and flake salmon.
• Combine potato, salmon, garlic, coriander, onion, egg, salt, ginger, lime rind and 1/2 cup breadcrumbs.
• Shape mixture into 12 patties.
• Flour patties, dip into combined extra egg and milk, and finally dip into breadcrumbs.
• Shallow fry in oil until browned on all sides.

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the chips in a roasting tin with 1 tsp oil. Season and bake for 20-25 mins.
• Chop the salmon as finely as you can and place in a bowl with the ginger, lime zest and seasoning. Heat 1 tsp oil in a non-stick pan and soften the spring onions for 2 mins. Stir into the salmon, mix well and shape into 4 patties.
• Heat remaining oil in the pan and cook the patties for 3-4 mins each side until golden and cooked through. Cover with a lid and leave to rest for a few mins. Serve 2 patties each with the chips, mayo and lime wedges for squeezing.

Steps:

• To make the salmon cakes, remove any bones from the salmon and chop into 5mm (1/4 inch) dice.
• Combine the chopped salmon with the egg white, corn flour, lime leaves, ginger, wasabi paste and chopped parsley.
• (MIX IT WELL) Heat 1 cm (1/2 inch) of oil in frying pan over medium heat, to shallow fry the cakes.
• Place 2 tablespoons of the mixture into the hot oil and cook for 35-45 SECONDS each side, or till golden brown in colour.
• Drain on kitchen towels, and keep warm in a low oven till you finish cooking up the batter.
• To make the lime dipping sauce, combine all the ingredients.
• Serve the dipping sauce with the warm salmon cakes.

Steps:

• Using sharp knife, cut flesh off skin, then discard skin. Chop salmon flesh into 1/4- to 1/3-inch pieces and mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.
• Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet. They can be frozen at this point, then bagged together to cook from frozen when you want them. Double cooking time if frozen.
• Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer. Transfer cakes to plate lined with paper towels to absorb excess oil on surface, if desired, about 30 seconds, and then serve immediately.

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.

Steps:

• Mix together first 8 ingredients.
• Add 1/4 cup bread crumbs and salmon.
• Mix well, then shape into 4 patties.
• Place the rest of the bread crumbs on waxed paper and dip both sides of the patties in the bread crumbs.
• Heat 1 T olive oil and 1 tsp butter (or you can use one or the other) in a large skillet at medium heat.
• Cook 3-4 minutes on each side til golden and heated through.
• Blend tartar sauce ingredients together and serve.