SALMON CAKES
For an elegant main course, serve Ina Garten's Salmon Cakes, made with a mix of fresh veggies, capers and Old Bay, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories appetizer
Time 2h20m
Yield 5 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
- Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
- Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
- Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
- Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.
THE BEST SALMON FISH CAKES
A fail-safe recipe for a speedy fish supper - flaked salmon flavoured with parsley, dill and some secret ingredients
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 12
Steps:
- Heat the grill.
- Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
- Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
- Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
- Shape into 4 large fish cakes.
- Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
- Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
- Serve with salad and lemon wedges.
Nutrition Facts : Calories 506 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium
SPICY SALMON CAKES
Just found this in Table Mag Oct 2005 issue. Always looking to incorporate tinned salmon into recipes for health reasons. These look unusual and very tasty. Serve with lemon wedges and an Indian style chutney.
Provided by Wendys Kitchen
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling salted water until tender. Drain and return to pan. Heat on low to dry out and then mash well.
- Flake salmon.
- Mix in potatoes, onion, curry paste and coriander.
- Season to taste.
- Shape into 8 cakes.
- Dip each cake into flour, then egg then breadcrumbs. Chill.
- Heat oil in large fry pan and cook cakes on each side until golden brown.
- I am sure you can also cook in an oven - spray with oil and bake at 200°C for 20 minutes turning halfway.
Nutrition Facts : Calories 451, Fat 13.3, SaturatedFat 2.5, Cholesterol 76, Sodium 385.9, Carbohydrate 60.9, Fiber 6.2, Sugar 4.2, Protein 21.9
SPICY SALMON PATTIES
Made with canned salmon, these patties are good hot or cold. I usually serve them on buns with slices of ripe tomato, sweet red onion, and red and green bell pepper. -Barbara Coston of Little Rock, Arkansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place the first 5 ingredients in a blender or food processor; cover and process until mixture resembles fine crumbs. , In a bowl, combine the eggs, salmon, onion, green pepper, jalapeno, garlic and 1/2 cup crumb mixture. Shape into eight 1/2-in.-thick patties. Coat with remaining crumb mixture., In a large nonstick skillet over medium heat, cook patties in oil until golden brown, 4-5 minutes on each side.
Nutrition Facts : Calories 339 calories, Fat 18g fat (3g saturated fat), Cholesterol 176mg cholesterol, Sodium 607mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
SCRUMPTIOUS SALMON CAKES
This is one of my husband's favorite meals.
Provided by Judiebug
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- Mix salmon, panko, parsley, eggs, green onions, seafood seasoning, black pepper, garlic powder, Worcestershire sauce, Parmesan cheese, Dijon mustard, and creamy salad dressing together in a large bowl; divide and shape into eight patties.
- Heat enough olive oil in a large skillet to cover the cooking surface over medium heat. Fry salmon patties in batches until browned, 5 to 7 minutes per side. Repeat with more olive oil, as needed.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 10.8 g, Cholesterol 94.7 mg, Fat 12.3 g, Fiber 0.4 g, Protein 27.8 g, SaturatedFat 2.8 g, Sodium 781.6 mg, Sugar 1.5 g
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