Salmon Cakes With Creamy Ginger Sesame Sauce Recipes

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SALMON CAKES WITH GINGER-SESAME SAUCE

By FN chef Ellie Krieger published in the USA Weekend magazine. This recipe relies, pretty much, on pantry ingredients. If I did not have fresh ginger for the sauce, I would mix mayonnaise with Thai chili sauce or sriracha.

Provided by duonyte

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13



Salmon Cakes With Ginger-Sesame Sauce image

Steps:

  • Remove the crusts from the bread tear into pieces and process in a food processor until you get fine bread crumbs. (I just put in a bowl and processed with my hand blender, worked just fine). You will have about 3 cups of soft crumbs.
  • In a large bowl, flake apart the salmon with a fork. Add the eggs and mix well.
  • Finely chop 4 of the scallions (white and green parts) and add to the bowl.
  • Add the water chestnuts, cilantro pepper and the bread crumbs and mix well.
  • Shape into 12 patties.
  • In a large non-stick skillet, heat 1 1 2 tsp of the oil over medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer to a plate and cover with foil.
  • Repeat with remaining oil and salmon patties.
  • Sauce: if you do not have Greek-style yogurt, use 1/2 cup regular non-fat yogurt but drain it in a coffee filter for 30 minutes.
  • Place all ingredients in a small bowl and whisk until smooth.
  • Serve the patties with the sauce on the side, and garnished with the remaining chopped scallion.

Nutrition Facts : Calories 340.8, Fat 13.4, SaturatedFat 2.5, Cholesterol 128.8, Sodium 337.8, Carbohydrate 19, Fiber 1.3, Sugar 3.5, Protein 34.5

6 slices whole wheat sandwich bread
2 (15 ounce) cans salmon, drained and picked over for skin and bones
2 large eggs, slightly beaten
5 scallions
1/2 cup canned water chestnut, finely chopped
1/4 cup finely chopped fresh cilantro
1/2 teaspoon ground black pepper
3 teaspoons olive oil
6 tablespoons greek-style plain fat-free yogurt
2 tablespoons mayonnaise
1 1/2 tablespoons grated fresh ginger
1 teaspoon toasted sesame oil
1 teaspoon low sodium soy sauce

ASIAN SALMON CAKES WITH SESAME-WASABI CREAM

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9



Asian Salmon Cakes with Sesame-Wasabi Cream image

Steps:

  • In a medium bowl, gently combine the salmon, bread crumbs, egg, cilantro, cumin, and 2 tablespoons of the mayonnaise until combined. Shape mixture into 4 patties, each about 1-inch thick.
  • In a small bowl, add the sesame oil and wasabi paste to the remaining 1/4 cup mayonnaise and mix well. Set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the salmon cakes and cook until golden brown and cooked through, 3 to 5 minutes per side.
  • Serve the cakes with sesame-wasabi cream spooned over the top (1 tablespoon per salmon cake).

2 cups leftover coarsely flaked salmon
2 tablespoons seasoned dry bread crumbs
1 large egg, lightly beaten
1 tablespoon chopped fresh cilantro leaves
1 teaspoon ground cumin
6 tablespoons light mayonnaise, divided
2 teaspoons toasted sesame oil
2 teaspoons wasabi paste
1 tablespoon olive oil

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



Easy Salmon Cakes image

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

2 cups fresh bread crumbs
2 eggs, beaten
¼ cup fresh parsley, chopped
¼ cup chopped green onions
2 teaspoons minced fresh dill weed
1 teaspoon fresh lemon juice
¼ teaspoon ground black pepper
1 (14.75 ounce) can salmon, drained
2 tablespoons butter

SALMON CAKES WITH GINGER-SESAME SAUCE

I found this recipe in the Sunday Paper and tried it tonight. My husband rated it a five star. Nice texture, very good flavour and wonderful sauce. I used pink salmon (more economical) I did cut it in half for just the two of us.

Provided by dz in Packerland

Categories     One Dish Meal

Time 50m

Yield 12 Salmon Cakes, 6 serving(s)

Number Of Ingredients 12



Salmon Cakes With Ginger-Sesame Sauce image

Steps:

  • Remove the crusts from the bread, tear into pieces and process in a food processor until you get fine bread crumbs. In a large bowl, flake apart the salmon with a fork. Add the eggs and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper and bread crumbs and mix well. Shape the mixture into 12 patties.
  • In a large non-stick skillet, heat 1 1/2 tsps. of the oil over medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with aluminum foil. Add the remaining 1 1/2 tsps. oil to the pan and cook the rest of the cakes. Serve the cakes with sauce on the side, garnished with scallion.

Nutrition Facts : Calories 327.6, Fat 11.8, SaturatedFat 2.3, Cholesterol 127.6, Sodium 311.3, Carbohydrate 17.2, Fiber 2.6, Sugar 4, Protein 36.4

6 slices whole wheat bread
2 (15 ounce) cans salmon, drained and picked over for skin and bones
2 large eggs, lightly beaten
5 scallions (white and green parts)
1/2 cup canned water chestnut, drained and finely chopped
1/4 cup finely chopped fresh cilantro
1/2 teaspoon fresh ground black pepper
3 teaspoons olive oil
1/2 cup plain nonfat yogurt or 6 tablespoons plain greek-style nonfat yogurt
2 tablespoons peeled and grated fresh ginger
1 teaspoon sesame oil
1 teaspoon low sodium soy sauce

SALMON CAKES WITH CREAMY SAUCE

Make and share this Salmon Cakes With Creamy Sauce recipe from Food.com.

Provided by Sharon123

Categories     Canadian

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17



Salmon Cakes With Creamy Sauce image

Steps:

  • To make sauce:.
  • Combine ingredients in a small bowl and mix well. Set aside.
  • To make salmon cakes:.
  • Preheat oven to 450°F Coat a baking sheet with cooking spray.
  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley, remove from the heat.
  • Put salmon in a medium bowl. Flake apart with a fork, remove any bones and skin. Add egg and mustard(and honey if using), mix well. Add onion mixture, breadcrumbs and pepper, mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
  • Heat remaining 1 1/2 teaspoons oil in the skillet over medium heat. Add 4 patties and cook until the bottoms are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
  • Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Serve salmon cakes with creamy sauce and lemon wedges.
  • Enjoy!

Nutrition Facts : Calories 277.7, Fat 15.3, SaturatedFat 2.8, Cholesterol 139.5, Sodium 586.2, Carbohydrate 8.8, Fiber 1.3, Sugar 3.3, Protein 27.5

3 teaspoons extra virgin olive oil, divided
1 small sweet onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1/2 teaspoon honey (optional)
1 1/2-1 3/4 cups fresh whole wheat breadcrumbs
1/2 teaspoon fresh ground pepper
1 lemon, cut into wedges
1/4 cup mayonnaise
1/4 cup plain yogurt
2 scallions, finely chopped
1 tablespoon lemon juice
1 tablespoon fresh parsley or 1 tablespoon fresh cilantro
fresh ground pepper

SALMON CAKES WITH GINGER/SESAME SAUCE

Adapted from Ellie Krieger's recipe--delicious salmon cakes, much like crab cakes, with a bit of oriental flare.

Provided by Chef Luvfood

Categories     Asian

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13



Salmon Cakes With Ginger/Sesame Sauce image

Steps:

  • Make the ginger/sesame sauce first.
  • In small bowl, add all ingredients for sauce and mix well. Set aside.
  • Make the salmon cakes.
  • In large bowl, break apart salmon with fork.
  • Add the egg substitute and mix well. Finely chop 3 scallions (whites and greens) Reserve some for garnish, and add rest to bowl.
  • Add the water chestnuts, cilantro, pepper and 2 cups of bread crumbs. If mixture seems too thick, add a bit of milk to loosen. Mix well. Shape into 12 patties.
  • In large nonstick skillet, heat olive oil over medium heat. Coat formed patties with the remaining 1 cup bread crumbs and place into hot oil. Sauté for 5 minutes each side, until golden brown.
  • Serve warm with ginger/sesame sauce and garnish with reserved chopped scallion.

Nutrition Facts : Calories 472.6, Fat 20.8, SaturatedFat 4.5, Cholesterol 68, Sodium 822.6, Carbohydrate 43.9, Fiber 3.6, Sugar 4.5, Protein 27.2

3 cups fresh breadcrumbs (divided, 2 cups and 1 cup each)
15 ounces of ready to eat canned salmon
1/2 cup liquid egg substitute (egg beaters)
3 scallions
1/2 cup drained and finely chopped water chestnut
1/4 cup finely chopped fresh cilantro leaves
1/2 teaspoon fresh ground pepper
1/4 cup olive oil
1/2 cup reduced-fat sour cream
2 tablespoons light mayonnaise
2 tablespoons freshly grated gingerroot
1 teaspoon sesame oil
1 teaspoon soy sauce

SALMON CAKES WITH CREAMY GINGER-SESAME SAUCE

Categories     Fish     Fry

Yield 6 servings

Number Of Ingredients 9



SALMON CAKES WITH CREAMY GINGER-SESAME SAUCE image

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. Per serving: Calories: 414; Total Fat: 19 grams; Saturated Fat: 4 grams; Protein: 40 grams; Total carbohydrates: 17 grams; Sugar: 3 grams Fiber: 3 grams; Cholesterol: 135 milligrams; Sodium: 741 milligrams Creamy Ginger-Sesame Sauce: 1/2 cup nonfat plain yogurt, or 6 tablespoons nonfat Greek-style yogurt 2 tablespoons mayonnaise 1 1/2 tablespoons freshly grated ginger 1 teaspoon toasted sesame oil 1 teaspoon low-sodium soy sauce 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. Yield: about 2/3 cup

6 slices whole-wheat sandwich bread
2 (15-ounce) cans salmon, drained, skin and bones removed
2 eggs, lightly beaten
5 scallions
1/2 cup finely chopped canned water chestnuts
1/4 cup finely chopped fresh cilantro leaves
1/2 teaspoon freshly ground black pepper
3 teaspoons olive oil, divided
Creamy Ginger-Sesame Sauce, recipe follows

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