ASIAN SALMON CAKES WITH CREAMY MISO AND SAKE SAUCE
A tasty flavorful appetizer, or great as a meal that uses lots of wonderful Asian flavors! You can also easily substitute for the ingredients and use leftovers too such as corn instead of onions, leftover salmon (BBQ'd, broiled or baked) instead of fresh or canned - and they still turn out great! A-plus crowd pleaser!
Provided by HUNNY OH
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 30m
Yield 6
Number Of Ingredients 16
Steps:
- Heat the vegetable oil and sesame oil in a large skillet over medium heat. Add the green onion and garlic, and cook until tender. Stir in the miso paste and sake until blended. Bring to a simmer then stir in the cream and lime juice. Return to a simmer and cook until thickened, about 7 minutes. Remove from heat and set aside.
- In a medium bowl, stir together the bread crumbs, salmon, onion, and cilantro. IN a small bowl, whisk together the egg, soy sauce and water using a fork. Stir about half of this into the salmon mixture, and if it seems dry, stir in a little more until the salmon mixture will stick together in patties.
- Heat the oil in a large skillet over medium-high heat. Form the salmon mixture into 2 inch patties for appetizers, or 4 inch patties for a main dish. Fry patties for about 4 minutes per side, or until golden brown. Serve with the sauce drizzled over, or separately for dipping.
Nutrition Facts : Calories 406.4 calories, Carbohydrate 24.4 g, Cholesterol 99.7 mg, Fat 27.1 g, Fiber 1.7 g, Protein 13.9 g, SaturatedFat 11.5 g, Sodium 602.1 mg, Sugar 3.2 g
ROBIN MILLER'S ASIAN SALMON CAKES
Make and share this Robin Miller's Asian Salmon Cakes recipe from Food.com.
Provided by Heather3271
Categories Asian
Time 20m
Yield 4 cakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium-sized bowl, gently combine the salmon, bread crumbs, egg, cilantro, cumin, and 2 tbsp of the mayonnaise until combined. Shape mixture into four patties, each about 1 inch thick. Chill patties in fridge while waiting for oil to heat.
- Heat the oil in a large skillet over medium heat. Add the salmon cakes. Cook until golden brown and cooked through, 3-5 mins per side.
- In small bowl, add the seame oil and wasabi paste to remaining 1/4 cup mayonnaise and mix well. Serve the cakes with sesame-wasabi cream spooned over the top (1 tbsp per salmon cake).
Nutrition Facts : Calories 149.3, Fat 13.4, SaturatedFat 2, Cholesterol 7.9, Sodium 271.1, Carbohydrate 4.7, Fiber 0.3, Sugar 1.3, Protein 2.5
SOLE WITH PESTO CREAM
Provided by Robin Miller : Food Network
Time 17m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season both sides of sole with salt and black pepper. In a large skillet, heat oil and butter over medium-high heat. Add sole and cook 1 to 2 minutes per side, until golden brown. In a medium bowl, whisk together heavy cream, pesto, and lemon zest. Add mixture to pan and bring to a simmer. Simmer 2 minutes, until sauce thickens. Transfer rice to a serving platter. Top the rice with fish and spoon sauce over top. Sprinkle paprika over top just before serving.
BARBECUE-ROASTED SALMON
Provided by Robin Miller : Food Network
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Coat a shallow baking dish with cooking spray.
- In a small bowl, whisk together orange juice, lemon juice, brown sugar, chili powder, lemon zest, cumin, salt, and cayenne. Using tongs, add salmon fillets to the prepared pan. Pour the orange juice mixture over the salmon and turn to coat both sides. Roast for 15 minutes, until a fork can be easily inserted into the salmon.
MINI SPONGE CAKES WITH MANDARIN-BLUEBERRY FILLING AND WHIPPED CREAM
Provided by Robin Miller : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Spoon 2 teaspoons of syrup from mandarin orange can into each sponge cake. Discard any remaining syrup.
- In a small bowl, combine drained mandarin oranges and blueberries. Spoon whipped cream sponge cakes. Top with the fruit mixture and serve.
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
ASIAN SALMON CAKES
This is a great way to use up leftover salmon, and makes a wonderful sandwich , or serve them over salad greens
Provided by chia2160
Categories Asian
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix the first 4 ingredients in a large bowl.
- Whisk together the next 8 ingredients and add to the salmon mixture.
- Add sesame seeds to 1 c panko.
- Form into cakes and coat with panko sesame mixture. Place on baking sheet and chill for 1 hour.
- Fry for 7 minutes until first side is browned, flip over and fry for 5 minutes more.
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EXTRA CRISPY ASIAN SALMON CAKES - TAMING OF THE SPOON
From tamingofthespoon.com
Cuisine AsianCategory DinnerServings 4Total Time 35 mins
- Cut the salmon into 1-inch chunks. Place the salmon pieces in the bowl of a food processor and pulse 5-8 times until the salmon is coarsely chopped but not pasty. Transfer the salmon to a bowl. Set aside.
- In a small bowl, whisk together the sweet chili sauce, miso paste, mirin, and soy sauce until smooth and the miso paste is dissolved.
- Add the sweet chili sauce mixture to the chopped salmon and stir until evenly mixed in. Add the scallions and 1/2 cup panko bread crumbs. Stir to combine. Add the beaten egg and stir just until the egg is evenly mixed in. Place the bowl in the refrigerator for 10 minutes to let mixture firm up before forming the salmon cakes.
- Pour remaining 1 cup panko bread crumbs onto a plate. Remove the salmon from the fridge. Divide the salmon mixture into 8-10 even mounds. With slightly wet hands, and working with one mound at a time, gently form the mixture into 1/4 inch thick patties. Coat the patties with the panko bread crumbs.
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