SALMON CAKES WITH LEMON AIOLI
This recipe makes about 7-8 salmon cakes, so you might want to double the recipe and the aioli as well. If you are serving these as a brunch to guests, then serve the salmon cakes on a platter lined with mixed greens and drizzled with the aioli on top or on the side, or just serve them on a plate...which ever way you choose to serve them they are delicious!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 30m
Yield 8 cakes, 3-4 serving(s)
Number Of Ingredients 21
Steps:
- In a bowl combine the salmon, dry breadcrumbs, green onions, celery, mayo, cayenne, dill, thyme, Worcestershire sauce and egg; mix well to combine.
- Season with salt and lemon pepper or black pepper to taste.
- Shape into 7 or 8 salmon cakes.
- Melt the butter with the oil in a heavy skillet.
- Brown salmon cakes on both sides (about 5 minutes per side).
- Place on a dish or a serving platter lined with mixed greens.
- To make the lemon aioli: mix all ingredients together.
- Serve on or with the salmon cakes.
- Delicious!
Nutrition Facts : Calories 595.1, Fat 50.5, SaturatedFat 16.9, Cholesterol 131.7, Sodium 760.1, Carbohydrate 32.8, Fiber 2.2, Sugar 6.8, Protein 6.2
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
MINI SALMON CAKES WITH LEMON-DILL AIOLI
Serve these Mini Salmon Cakes with Lemon-Dill Aioli. So much easier than frying, these Mini Salmon Cakes with Lemon-Dill Aioli are perfect for parties.
Provided by My Food and Family
Categories Home
Time 40m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400ºF.
- Mix 1/3 cup mayo and next 5 ingredients in medium bowl. Stir in 2 tsp. zest and fish. (Mixture will be moist.) Mix lemon juice, garlic, dill, and remaining mayo and lemon zest until blended. Refrigerate until ready to serve.
- Combine bread crumbs and butter in separate bowl. Add 1 Tbsp. fish mixture; turn to evenly coat. Shape into ball; place on baking sheet sprayed with cooking spray. Repeat with remaining fish mixture, placing balls 1 inch apart on baking sheet; flatten with spatula to 1/4-inch thickness.
- Bake 10 min. on each side or until fish cakes are golden brown on both sides. Serve with mayo mixture.
Nutrition Facts : Calories 260, Fat 21 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0.5147 g, Sugar 0 g, Protein 9 g
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