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
PAN-FRIED SMOKED SALMON CAKES WITH FRESH CUT HERBS & LEMON AIOLI
Categories Fish
Number Of Ingredients 25
Steps:
- Pan-Fried Smoked Salmon Cakes: Chop the smoked salmon into 1/4-inch chunks and place in a large mixing bowl. Add in the breadcrumbs, mayonnaise, shallot, garlic, parsley, dill, sea salt, pepper, and lemon juice. Gently mix until well incorporated. Chill in refrigerator for 30 minutes. Divide mixture into fourths and form into 1-inch thick patties. Place the flour and panko crumbs into separate pie pans. Dip the salmon patties in the flour to cover, shake off excess. Dip each patty into the egg to coat, transfer to the panko crumbs and evenly coat all sides. Heat the canola oil in a large non-stick skillet set over medium-high heat for about 4 minutes or until oil is very hot, but not smoking. Add the salmon patties and cook for about 3 to 4 minutes per side or until medium golden brown. Serve immediately with the Fresh Cut Herb & Lemon Aioli. Fresh Cut Herbs & Lemon Aioli: Add all the ingredients into a small glass mixing bowl and stir to mix well. Keep chilled until ready to serve.
CAJUN SALMON CAKES WITH LEMON-GARLIC AIOLI
I got this from CookingLight.com. Boneless, canned, or foil-packed cooked salmon makes this an easy entrée. Serve with steamed broccoli and oven-baked fries
Provided by Luvs 2 Cook
Categories Cajun
Time 21m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To prepare aioli, combine first 3 ingredients in a small bowl; set aside.
- To prepare cakes, combine salmon and next 5 ingredients (through mustard) in a medium bowl. Divide salmon mixture into 8 equal portions, shaping each portion into a (1/2-inch-thick) patty.
- Dredge patties in 1/2 cup breadcrumbs.
- Heat oil in a large nonstick skillet over medium-high heat. Place patties in pan; cook 3 minutes on each side or until lightly browned and heated through.
- Serve aioli over salmon.
Nutrition Facts : Calories 267.8, Fat 9.6, SaturatedFat 1.3, Cholesterol 69.3, Sodium 418.2, Carbohydrate 16, Fiber 1.5, Sugar 3, Protein 28.2
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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