FRESH SALMON AND LIME CAKES
A excellent fish cake, very similar to the prawn cake I have posted, but of course not as high in cholestrol. You can also try grilling it..if you are concerned about adding on the pounds. Still taste good. I have also tried making them bigger, so that they are like a salmon pattie, and eating it as a burger. YUMMY! If you want to add a little heat to the cake, chop up some spicy hot red chilli and add it to the salmon mixture. From Donna Hay's Cookbook titled "flavours"
Provided by KitchenManiac
Categories Lunch/Snacks
Time 20m
Yield 20 Small Cakes
Number Of Ingredients 11
Steps:
- To make the salmon cakes, remove any bones from the salmon and chop into 5mm (1/4 inch) dice.
- Combine the chopped salmon with the egg white, corn flour, lime leaves, ginger, wasabi paste and chopped parsley.
- (MIX IT WELL) Heat 1 cm (1/2 inch) of oil in frying pan over medium heat, to shallow fry the cakes.
- Place 2 tablespoons of the mixture into the hot oil and cook for 35-45 SECONDS each side, or till golden brown in colour.
- Drain on kitchen towels, and keep warm in a low oven till you finish cooking up the batter.
- To make the lime dipping sauce, combine all the ingredients.
- Serve the dipping sauce with the warm salmon cakes.
Nutrition Facts : Calories 46.1, Fat 1.2, SaturatedFat 0.2, Cholesterol 11.5, Sodium 223.5, Carbohydrate 3, Fiber 0.2, Sugar 1.5, Protein 5.8
SALMON CAKES WITH CREAMY GINGER-SESAME SAUCE
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.
- 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.
Nutrition Facts : Calories 414 calorie, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 135 milligrams, Sodium 741 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 40 grams, Sugar 3 grams
FRESH SALMON CAKES WITH LIME, GINGER AND HERBS
Make and share this Fresh Salmon Cakes With Lime, Ginger and Herbs recipe from Food.com.
Provided by Wendys Kitchen
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Boil, Microwave or steam potatoes until tender. Drain and mash until smooth.
- Bring 2 cups water to boil in saucepan. Add salmon and simmer uncovered until salmon is cooked and flakes. Drain, Cool and flake salmon.
- Combine potato, salmon, garlic, coriander, onion, egg, salt, ginger, lime rind and 1/2 cup breadcrumbs.
- Shape mixture into 12 patties.
- Flour patties, dip into combined extra egg and milk, and finally dip into breadcrumbs.
- Shallow fry in oil until browned on all sides.
Nutrition Facts : Calories 651.5, Fat 12, SaturatedFat 2.6, Cholesterol 197.8, Sodium 561.4, Carbohydrate 81.9, Fiber 5.8, Sugar 4.6, Protein 50.9
PAN-FRIED FRESH SALMON CAKES
From Cook's Illustrated. Great salmon cakes using fresh salmon. Mix in 2 Tbsp of freshly grated parmesan, if desired. The panko coating keeps the salmon cakes crispy! Add a salad and soup to round out a great meal.
Provided by dmcpherr
Categories < 60 Mins
Time 36m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 1. Locate and remove any pin bones from salmon flesh, (see related Quick Tip). Using sharp knife, cut flesh off skin, then discard skin. Chop salmon flesh into 1/4- to 1/3-inch pieces and mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.
- 2. Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet.
- 3. Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer. Transfer cakes to plate lined with paper towels to absorb excess oil on surface, if desired, about 30 seconds, and then serve immediately, with one of the sauces that follow, if you like.
BAKED SALMON WITH HERBS
Make and share this Baked Salmon With Herbs recipe from Food.com.
Provided by MizzNezz
Categories High Protein
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl mix first 8 ingredients.
- Add 4 Tbsp butter and and toss lightly to coat.
- Pat salmon dry.
- Place skin side down in a greased baking pan.
- Brush with 2 Tbsp butter; cover with crumb mixture.
- Bake at 350°F for 25 minutes.
ROASTED SALMON WITH GINGER-LIME BUTTER
Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.
Provided by David Tanis
Categories dinner, weeknight, seafood, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
- Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
- Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
- As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
- Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.
KITTENCAL'S SALMON CAKES/PATTIES
Plan ahead the salmon mixture needs to be chilled for 2 hours before shaping, this also work using cooked leftover fresh salmon --- for the very best flavor do not use all pink salmon use all red or half red and pink --- I have this yielding for 12 patties that amount is only a guideline it wil depend on the size you make the patties you may make them any size desired, if you have a large family to feed using one more can of salmon won't hurt --- these are just as delicious eaten cold in fact my family prefers them cold :)
Provided by Kittencalrecipezazz
Categories Brunch
Time 2h6m
Yield 12 patties
Number Of Ingredients 11
Steps:
- Drain the 4 cans salmon well and place in a large bowl; flake with a fork.
- Add in all remaining ingredients except the flour and oil; mix to combine (if the mixture is very moist add in more cracker crumbs using only enough to hold together).
- Cover and refrigerate for 2 or more hours.
- Shape into desired size patties.
- Place about 1/2 cup flour into a shallow bowl or a plate.
- Carefully coat each patty in the flour, then place the coated patties onto a large plate (have all the patties coated before starting to fry).
- Heat oil in a skillet over medium-high heat.
- Fry the patties about 3 minutes on each side or until golden brown.
- Delicious!
Nutrition Facts : Calories 145.9, Fat 7.6, SaturatedFat 1.5, Cholesterol 93.9, Sodium 80.5, Carbohydrate 2.6, Fiber 0.2, Sugar 0.4, Protein 16
FRESH SALMON CAKES
I used Jubes (#275982) recipe for the poached salmon and adapted the recipe from the Chicken of the Sea package. These are the best salmon cakes ever and the poaching of the fresh salmon cannot be any easier! Moist and delicious!! I am sure you could use canned salmon as well. The tartar sauce is a great addition, but they are great without it.
Provided by Deb from Ca
Categories < 30 Mins
Time 23m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Mix together first 8 ingredients.
- Add 1/4 cup bread crumbs and salmon.
- Mix well, then shape into 4 patties.
- Place the rest of the bread crumbs on waxed paper and dip both sides of the patties in the bread crumbs.
- Heat 1 T olive oil and 1 tsp butter (or you can use one or the other) in a large skillet at medium heat.
- Cook 3-4 minutes on each side til golden and heated through.
- Blend tartar sauce ingredients together and serve.
Nutrition Facts : Calories 317.9, Fat 13, SaturatedFat 3.1, Cholesterol 147.9, Sodium 550.6, Carbohydrate 19.1, Fiber 1.5, Sugar 3.1, Protein 29.9
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