MARTHA STEWART'S ASIAN SALMON PATTIES
The uncooked patties can be refrigerated, covered with plastic wrap, up to one day. Or wrap them individually, and freeze up to two months; thaw before cooking. Serve with Sesame Mayonnaise, optional, see additional recipe attachment.
Provided by Bren in LR
Categories Asian
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine salmon, shallots, ginger, egg, crushed red pepper, 1 tsp salt and 1/4 tsp ground black pepper.
- Form mixture into eight 1-inch thick patties, packing each firmly; transfer to a plate. Place in freezer until just firm, about 20 minutes.
- Heat in a large nonstick skillet over medium-high heat. Add salmon patties; cook until browned on both sides and just opaque throughout, 4 to 6 minutes per side, turning carefully.
- Serve with lime wedges and Sesame Mayonnaise, if desired (recipe below).
- Sesame Mayonnaise: In a small bowl, stir together 1/3 cup reduced fat mayonnaise, 2 thinly sliced scallions, 2 Tbs fresh lime juice, and 1 tsp toasted sesame oil. Chill until ready to serve.
Nutrition Facts : Calories 244.2, Fat 8.7, SaturatedFat 1.8, Cholesterol 124.9, Sodium 147.3, Carbohydrate 2.3, Fiber 0.1, Sugar 0.1, Protein 36.8
SALMON CAKES
With a simple lemon-herb sauce, these make-ahead salmon patties are the perfect light supper for those nights when you would rather not fuss.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 1h15m
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees. Place fish on a rimmed baking sheet; season with salt and pepper. Roast until cooked through, 15 to 20 minutes. Let cool completely; pat dry with paper towels. Break salmon into smaller pieces; flake with a fork.
- In a large bowl, combine scallions, breadcrumbs, and parsley. Add mayonnaise, mustard, eggs, lemon juice, and salmon. Season again with salt and pepper, plus an additional flavoring if desired. Mix gently until ingredients just hold together.
- Form mixture into 8 patties (each about 3 inches wide). Place on a foil-lined baking sheet. Refrigerate until cold and firm, 20 to 30 minutes.
- Make Lemon-Herb Sauce: Whisk together mayonnaise, sour cream, fresh lemon juice, and chopped herbs. Season with coarse salt and ground pepper.
- Heat broiler. Broil patties until lightly golden on top (without turning), 6 to 8 minutes. Serve with Lemon-Herb Sauce.
Nutrition Facts : Calories 291 g, Fat 17 g, Protein 26 g
ASIAN SALMON PATTIES
This is such an easy recipe that I can throw together super fast at the end of a long, hard day. It packs a punch of flavor with very little effort. My kids love this and request it often. Sometimes, I even make a few extra to go in their lunch boxes the next day.
Provided by Jamiefeedsfamily
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat sesame oil in skillet over medium heat until it bubbles around the tip of a spoon when dipped in.
- Mix salmon, eggs, panko, bell pepper, green onions, ginger, soy sauce, sesame seeds, and five-spice powder together in a bowl. Form mixture into patties and set, evenly spaced, into the hot oil in the skillet.
- Brown patties, 4 to 5 minutes. Flip and brown on the other side, 4 to 5 minutes more. Remove patties from pan and drain on a paper-towel lined plate to drain excess oil.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 12.1 g, Cholesterol 124.2 mg, Fat 12.7 g, Fiber 0.6 g, Protein 22.2 g, SaturatedFat 2.7 g, Sodium 809.1 mg, Sugar 0.6 g
ASIAN-STYLE SALMON BURGERS
Make a big batch of Roasted Salmon and Vegetables and use the leftovers for this speedy supper later in the week.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 11
Steps:
- In a large bowl, flake and mash salmon fillets. Stir in roasted vegetables, water chestnuts, egg white, ginger, and soy sauce until combined. Add flour and stir to combine. Divide into 4 patties. Lightly coat a large nonstick skillet with nonstick cooking spray and heat over medium; add patties and cook until golden brown and cooked through, about 8 minutes, flipping halfway through. Serve burgers on buns with lettuce and Chinese mustard, if desired.
Nutrition Facts : Calories 399 g, Fat 11 g, Fiber 5 g, Protein 33 g, SaturatedFat 2 g
ASIAN SALMON PATTIES
These crispy patties made with salmon, egg, and seasoned with shallots and ginger, are served with lime wedges and sesame mayonnaise.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 50m
Number Of Ingredients 11
Steps:
- In a large bowl, combine salmon, shallots, ginger, egg, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Form mixture into eight 1-inch-thick patties, packing each firmly; transfer to a plate. Place in freezer until just firm, about 20 minutes.
- Heat a large nonstick skillet over medium-high heat. Add salmon patties; cook until browned on both sides and just opaque throughout, 4 to 6 minutes per side, turning carefully. Serve with lime wedges and Sesame Mayonnaise, if desired.
- Make the sesame mayonnaise: In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil. Chill until ready to serve.
Nutrition Facts : Calories 269 g, Fat 12 g, Protein 36 g
EASY SALMON CAKES
These cakes are flavored simply with sauteed onion, lemon zest, and juice. Served with our Yogurt Sauce with Herbs and Apple, they make a tasty summer supper.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- In a medium-size nonstick skillet, heat vegetable oil over medium-high. Add onion, finely chopped, and season with coarse salt and ground pepper. Cook until onion is tender, 3 minutes. Transfer to a bowl and let cool. Stir in 1/4 cup breadcrumbs, egg, lemon zest, and lemon juice. Gently fold in poached salmon.
- Season 1/2 cup plain dried breadcrumbs with salt and pepper. Divide salmon mixture into 8 portions and dredge in breadcrumbs. Form into 3/4-inch-thick cakes, patting crumbs to adhere.
- In a medium skillet, heat 1 tablespoon oil over medium. In two batches, cook salmon cakes until golden brown, 3 to 5 minutes per side, adding 1 tablespoon oil for second batch. Serve with yogurt sauce.
Nutrition Facts : Calories 447 g, Fat 22 g, Fiber 2 g, Protein 35 g
ASIAN SALMON PATTIES
Steps:
- In a large bowl, gently combine salmon, shallots, ginger, egg, red-pepper flakes, 1 teaspoon salt, and 1 teaspoon pepper. Form mixture into eight equal patties, about 1 inch thick, packing each firmly; transfer to a plate. Freeze until just firm, about 20 minutes.
- Heat a large nonstick skillet over medium-high. Cook salmon patties (working in batches, if necessary) until browned on both sides and just opaque throughout, 4 to 6 minutes per side. Serve with lime wedges and sesame mayonnaise.
- Sesame Mayonnaise
- In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil. Cover and chill until ready to serve, up to 3 days.
- Chinese Noodles with Sesame Dressing
- Bring a pot of water to a boil. Cook noodles until tender according to package instructions. Drain; rinse under cold water until completely cool. Transfer to a large bowl; toss with vegetable oil.
- In a small bowl, whisk together lime juice, soy sauce, sesame oil, brown sugar, and red-pepper flakes; whisk in cilantro. Pour over noodles; season with salt and pepper, and toss to coat.
HEALTHY SALMON CAKES
Flaked salmon and black beans, which make up the bulk of salmon cakes, are both good sources of calcium. The cakes are coated in a spicy bread-crumb mixture and then baked at a high temperature to make them crisp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Yield Makes 12 cakes
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees. Coat a baking sheet with cooking spray. In a bowl, combine salmon, beans, bell pepper, scallions, egg, egg whites, mustard, paprika, salt, pepper, Tabasco (if using), and 1/2 cup bread crumbs. Using hands, combine well.
- Pour remaining 1/2 cup bread crumbs into a shallow bowl. Form salmon mixture into 12 2 1/2-inch patties. Coat patties in bread crumbs; place on prepared baking sheet. Cook until golden brown and crisp, flipping cakes over halfway, about 30 minutes. Serve warm over greens.
SALMON CAKES
These crispy salmon cakes, flavored with parsley, dill, red onion, and Dijon mustard, make a delicious brunch option atop a green salad.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 16 to 18
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon butter and 1 tablespoon oil in a large saute pan over medium-low heat. Add onion, celery, parsley, capers, salt, and pepper; cook until tender, 8 to 10 minutes. Remove from heat; set aside; cool slightly.
- In a large bowl, combine cooked salmon, mayonnaise, bread crumbs, mustard, dill, and eggs. Add sauteed vegetables, and stir well to combine.
- With damp hands, form cakes using about 1/4 cup of salmon mixture. Heat remaining butter and oil in same saute pan. Cook cakes, in batches if necessary, until golden brown on both sides, about 3 minutes per side. Serve warm.
SALMON-AND-MASHED-POTATO CROQUETTES
Crispy and golden-brown, these croquettes are the perfect snack to serve at your next holiday soirée. Tender and fluffy cooked potatoes are combined with your choice of tinned or smoked salmon and formed into cakes. The ultra-crisp exterior is provided by a coating of panko breadcrumbs.
Provided by Greg Lofts
Categories Finger Food Recipes
Time 2h40m
Yield Makes about 20
Number Of Ingredients 11
Steps:
- In a saucepan, combine potatoes and enough cold water to fully submerge them. Bring to a boil. Season with 2 teaspoons kosher salt and boil until potatoes are easily pierced with the tip of a knife, 10 to 12 minutes. Drain; let potatoes cool 5 minutes, then press through a ricer or colander and stir until smooth (or mash until smooth). Transfer to a large bowl; let cool completely.
- Stir egg yolks, scallions, lemon zest and juice, flour, 2 teaspoons kosher salt, and 1/4 teaspoon pepper into mashed potatoes. Fold in salmon. Form mixture into golf-ball-size rounds, then flatten into 1/2-inch-thick disks. Transfer to a parchment-lined tray and refrigerate until cold, at least 2 hours or, loosely covered, up to 1 day.
- Whisk whole eggs in a shallow bowl and season with kosher salt and pepper. Place panko in another shallow bowl and season. Pour a scant 1/2 inch oil into a medium heavy-bottomed skillet, such as cast iron. Heat over medium until oil shimmers and bubbles form instantly around a breadcrumb dropped in (350°F on a deep-fry thermometer). Working in batches, dip croquettes in egg, allowing excess to drip back into bowl, then coat in panko, pressing to adhere.
- Fry, flipping once and adjusting heat as needed to maintain a level temperature, until crisp and golden brown, about 5 minutes. Drain on a wire rack set over a rimmed baking sheet, then sprinkle with flaky salt; keep warm in a preheated 200°F oven while frying the rest. Serve warm, with dipping sauces.
SALMON BURGERS WITH YOGURT-DILL SAUCE
Lemon, horseradish, and scallions brighten these healthful salmon burgers. Broiling them creates a delicious golden-brown crust without extra fat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Heat broiler, with rack set 4 inches from heat. In a medium bowl, combine salmon, horseradish, lemon zest and juice, egg, scallions, breadcrumbs, 1 teaspoon salt, and 1/8 teaspoon pepper; mix gently with a fork.
- Form salmon mixture into four 3 1/2-by-1-inch patties; place on a rimmed baking sheet. Broil without turning until browned on top and opaque throughout, 6 to 7 minutes.
- Meanwhile, combine yogurt and dill in a small bowl; season with salt and pepper. Serve burgers on buns with yogurt-dill sauce and lettuce.
Nutrition Facts : Calories 332 g, Fat 11 g, Fiber 4 g, Protein 30 g, SaturatedFat 2 g
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