SALMON AND CORN CAKES
Teriyaki marinade stirs up extra zip in tasty fish cakes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 16
Number Of Ingredients 16
Steps:
- In large bowl, stir together salmon, corn, bell pepper, onion and garlic; stir in eggs. Stir in all remaining ingredients except flour and oil; gradually stir in flour. Shape mixture into sixteen 3-inch patties, using about 1/3 cup mixture for each.
- In 10- or 12-inch skillet, heat oil over medium heat. Cook patties in oil about 8 minutes, turning once, until deep golden brown. Drain on paper towels.
Nutrition Facts : Calories 200, Carbohydrate 12 g, Cholesterol 75 mg, Fiber 1 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 740 mg
SALMON CORN CAKES
If you enjoy salmon, this dish is easy to prepare if you are running short on time. Served with a tasty cheese sauce.
Provided by Miss Annie
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove skin and bones from salmon; flake and set aside.
- Combine eggs and next 5 ingredients in a bowl; beat at medium speed in electric mixer until foamy.
- Stir in salmon and corn.
- Spoon 1/4 cup salmon mixture for each cake onto a hot, lightly greased griddle or skillet.
- Cook 3 minutes on each side, or until golden.
- Set cakes aside, and keep warm.
- Combine sour cream, cheese, and pimiento in small sauce pan; cook over low heat, stirring constantly, until thoroughly heated.
- Spoon sauce over cakes and serve.
Nutrition Facts : Calories 321.6, Fat 18.4, SaturatedFat 8, Cholesterol 211.1, Sodium 1163.8, Carbohydrate 19.8, Fiber 2, Sugar 3.8, Protein 21.4
SALMON CAKES WITH CORN AND GREEN CHILI
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Soften the onion in the butter. Add the corn and saute for one minute. Combine with the salmon and potatoes in a large mixing bowl. Add the parsley, mustard, chili and eggs and season with salt and freshly ground pepper.
- Shape the salmon mixture into small patties about three inches across and roll them in bread crumbs. Place them on a rack to dry for about 15 minutes.
- Heat the oil in a frying pan. Cook the patties three or four at a time, so that they do not crowd the pan, until they are lightly browned on both sides. Drain them on paper towels and keep them warm in a low oven until you are ready to eat. Serve with the lemon quarters.
Nutrition Facts : @context http, Calories 1069, UnsaturatedFat 45 grams, Carbohydrate 64 grams, Fat 66 grams, Fiber 6 grams, Protein 55 grams, SaturatedFat 13 grams, Sodium 1158 milligrams, Sugar 8 grams, TransFat 0 grams
SALMON CAKES WITH SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Mix the salmon, corn, egg, 3 tablespoons each breadcrumbs and tartar sauce, the roasted red peppers, parsley, lemon zest and 3/4 teaspoon Old Bay in a large bowl. Gently form into eight 3/4-inch-thick patties and freeze until just firm, about 5 minutes.
- Meanwhile, make the dressing: Whisk the remaining 2 tablespoons tartar sauce, the lemon juice, 1 tablespoon water, the remaining 1/4 teaspoon Old Bay, and black pepper to taste in a large bowl.
- Put the remaining 5 tablespoons breadcrumbs in a shallow bowl. Press the salmon cakes in the breadcrumbs to coat both sides. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and bake until the cakes are heated through, 6 to 8 more minutes.
- Add the greens to the bowl with the dressing and toss. Serve the salmon cakes with the salad, more tartar sauce if using, and lemon wedges.
Nutrition Facts : Calories 543, Fat 34 grams, SaturatedFat 6 grams, Cholesterol 157 milligrams, Sodium 1,106 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 37 grams
SALMON CORN CAKES WITH CILANTRO-PEPPER VINAIGRETTE
From Calcium-Rich Canned Salmon Recipes in Good Food Magazine March 1988. I think this makes an elegant first course, or a light supper with a salad.
Provided by JackieOhNo
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Make Cilantro-Pepper Vinaigrette: combine first 6 ingredients in small bowl. Let stand at room temperature until ready to serve.
- Heat 1 T. vegetable oil in medium skillet over medium heat. Add onion, bell pepper, corn, and garlic and cook, stirring occasionally, about 5 minutes. Let cool slightly.
- Combine salmon, bread crumbs, cilantro, lime juice, egg, salt, cayenne, and vegetables. Shape into 8 cakes, about 2-1/2 inches wide, then coat with cornmeal, shaking off excess.
- Heat 1 T. each oil and buter in heavy medium skillet over medium heat. Place 4 cakes in skillet and cook, turning once, until golden brown, 6-8 minutes. Keep warm in oven. Repet with remaining cakes. Serve hot with vinaigrette.
Nutrition Facts : Calories 516.5, Fat 31.4, SaturatedFat 7.3, Cholesterol 120.1, Sodium 597.7, Carbohydrate 31.1, Fiber 4.5, Sugar 5.3, Protein 29.1
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