CRISPY SALMON CROQUETTES WITH REMOULADE SAUCE
Steps:
- For Remoulade:
- Combine all the remoulade ingredients, except scallions in a bowl and stir together with a fork to help break up the capers. Mix in scallion and set aside.
- For Croquettes:
- Using a fork flake the salmon meat away from the skin. Discard skin.
- In a medium bowl, beat egg. To the egg, add the fish fry mix, salmon, hot sauce, and 1/4 cup of remoulade sauce. Mix well to combine. Form into 8 patties.
- Pour the remaining fish fry mix into a pie dish or onto a dish. Coat the patties in the remaining fish fry mix and set aside.
- In a large skillet, heat a thin layer of oil over medium to medium-high heat. Without crowding pan, cook patties until golden brown, about 3 to 4 minutes per side.
- Serve croquettes hot with remaining remoulade sauce.
SALMON CAKES WITH LEMON-CAPER YOGURT SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 to 8 salmon cakes
Number Of Ingredients 20
Steps:
- Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side. Set aside to cool for 20 minutes.
- Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels.
- Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste.
- Arrange the salmon cakes on a platter and serve alongside the sauce.
SALMON CAKES WITH REMOULADE
This is a healthy yet tasty version of Remoulade sauce. Remoulade is a French/Cajun dipping sauce for seafood. Typically crab & fish cakes or shrimp, crawfish etc. I don't like maynoise anyway and the grated carrots and other ingredients make this recipe sweet & spicy... full of flavor!
Provided by healthy mamma
Categories Weeknight
Time 5m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Combine all ingredients and chill until just before serving. It's that easy!
- I love this with my salmon cakes.
Nutrition Facts : Calories 297.6, Fat 14.1, SaturatedFat 1.3, Cholesterol 5.3, Sodium 3065.8, Carbohydrate 29.7, Fiber 9.7, Sugar 13.8, Protein 18.7
MATT'S SALMON CAKES WITH EASY REMOULADE SAUCE
Steps:
- Arrange a rack at center position and preheat over to 350 degrees. Line a baking sheet with foil and coat foil lightly with oil. Place salmon, flesh side up, on sheet and brush top and sides with about 1 tablespoon oil. Season generouly with salt and pepper. Bake until flesh flakes easily and is opaque, 15 to 20 minutes. Remove, and when cool enough to handle, discard skin and any dark flesh, then flake fish and place in a large bowl. In a large skillet set over medium heat, heat 2 tablespoons oil until hot. Add leeks, celery, and bell pepper, and saute until softened and translucent, 5 to 6 minutes. Cool slightly, then add mixture to bowl with salmon and toss to combine. Add mayonnaise, mustard, lime zest and juice, 4 tablespoons of parsley, 1 teaspoon salt, cayenne pepper, egg and panko crumbs to bowl with salmon. Stir gently to combine. Shape mixture into 8 cakes about 3 inches in diameter, place on a large plate and refigerate until firm, 30 minutes or longer. (Cakes can be prepared 6 hours ahead; keep covered and chilled.) For sauce whisk together mayonnaise and mustard in a small bowl. Cover and refrigerate until ready to serve. (Sauce can be prepared 6 hours ahead.) In a large, heavy skillet set over medium heat heat 2 tbls or more oil to cover bottom of pan. When hot, add enough cakes to fit in a single layer and saute until golden brown, 2 to 3 minutes per side. Repeat, adding more oil as needed, until all cakes are cooked. Serve salmon cakes topped with dollops of sauce and sprinkled with remiain parsley.
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- Step 1Prepare the Salmon PattiesBreak the salmon up into small pieces. Add the rest of the ingredients up to the panko, mix gently. Add 1/3 to 1/2 cup of the panko, and gently mix you don't want too much panko in the mixture, just add enough so the patties hold together. Form into 8 patties, about 3/4 inch thick. Put the remaining panko into a shallow bowl, dredge both sides of the patties in the panko. Place in the refrigerator for 1/2 hour to firm up.
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