EASY SALMON CAKES
Delicious salmon cakes make an easy weeknight dinner. Leftovers are perfect for lunch the next day.
Provided by Vered DeLeeuw
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat your oven to the "keep warm" setting.
- Drain the salmon cans thoroughly. Place the salmon in a large bowl. Flake it well with a fork into tiny pieces.
- Add the eggs, mayonnaise, Dijon mustard, garlic, kosher salt, black pepper, and thyme. Mix well.
- Mix in the chopped parsley.
- Heat the olive oil over medium heat in a large 12-inch nonstick skillet, for about 3 minutes.
- Using an ice cream scoop, transfer four mounds of the mixture to the skillet. Pack the mixture into the scoop, then release it into the skillet and gently flatten.
- Cook until well-browned and crispy, about 3 minutes on each side. Place the cooked patties in the oven to keep warm while you cook the second batch.
Nutrition Facts : ServingSize 2 patties, Calories 226 kcal, Carbohydrate 1 g, Protein 14 g, Fat 17 g, SaturatedFat 3 g, Sodium 317 mg
CRISPY CRUNCHY SALMON PATTIES (SALMON CAKES)
Crispy crunchy salmon patties, or salmon cakes, are made with just three ingredients plus a little oil for the pan. Everyone loves them!
Provided by Katie Moseman
Categories Entree
Time 10m
Number Of Ingredients 4
Steps:
- Add enough oil to cover the bottom of a large nonstick skillet to a depth of 1/4 inch. Preheat the pan with the oil on medium heat while you prepare the salmon.
- Combine the salmon, the eggs, and 1/2 cup of Italian breadcrumbs. Stir thoroughly until the mixture is well combined. Pour the 1/2 cup of remaining breadcrumbs on a plate.
- Form the mixture into round patties about the size of the center of your palm. Place the formed patty on the breadcrumbs on the plate; pat gently to make the breadcrumbs stick, then flip and pat the other side into the breadcrumbs.
- Slip each patty gently into the pan. Fry on one side for 2 to 3 minutes, until the cooked side is golden brown. Flip the patty and fry the other side the same way.
- When both sides are golden brown, remove to a plate lined with paper towels to absorb excess oil. Serve warm.
Nutrition Facts : ServingSize 66 g, Calories 191 kcal, Carbohydrate 9.8 g, Protein 9.1 g, Fat 13.2 g, SaturatedFat 2.2 g, Cholesterol 65 mg, Sodium 131 mg, Fiber 0.6 g, Sugar 0.9 g
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
LEMON CAPER SALMON CAKES
Turn leftover cooked salmon into elegant and crispy lemon caper salmon cakes! With lemon zest, capers, and light tartar sauce made with Greek yogurt, these salmon cakes are a delicious weeknight meal. Plus, they're ready in less than a half hour!
Provided by Katie Webster
Categories main course
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees. Coat a baking sheet with cooking spray.
- Whisk egg white, 1/3 cup Greek yogurt, zest, ¼ teaspoon salt and celery seed in a large bowl.
- Process bread in food processor until it forms coarse crumbs.
- Flake the salmon into small pieces.
- Add the breadcrumbs, the salmon, shallot and capers to the Greek yogurt mixture and stir thoroughly to work the salmon into the binders and it becomes a consistent texture that can be formed into cakes.
- Form the salmon mixture into 8 even cakes. Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Cook four salmon cakes until browned on the bottom, 2 to 3 minutes. Flip over and brown on the second side, 1 to 2 minutes. Transfer the salmon patties to the prepared baking sheet.
- Add the remaining teaspoon oil. Reduce heat to medium. Cook the remaining 4 patties until browned on both sides, 1 to 3 minutes per side. Transfer the patties to the baking sheet.
- Bake the salmon cakes until cooked through, 5 to 7 minutes.
- Meanwhile, whisk the remaining 1/3 cup Greek yogurt, lemon juice, the remaining ¼ teaspoon salt, mayonnaise, dill, relish, mustard and pepper in a small bowl.
- Serve the salmon cakes with the light tartar.
Nutrition Facts : ServingSize 2 cakes 2 tablespoons sauce, Calories 399 calories, Fat 23 g, SaturatedFat 5 g, Carbohydrate 17 g, Fiber 2 g, Protein 31 g
SALMON CAKES
From Cuisine at Home. This was so easy to make and on the table in no time. Great with a splash of lemon. I serve it with steamed broccoli and baked sweet potatoes.
Provided by SharleneW
Categories Savory
Time 44m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Process the first 9 ingredients in a food processor until the vegetables are minced.
- Combine the salmon with the vegetable mixture, then form it into 8 cakes on a parchment-lined baking sheet using a 1/3-cup measure. Lightly press into 1-inch thick patties, cover, and chill for 30 minutes. Preheat oven to 400°.
- Heat the oil in an ovenproof sauté pan over medium-high. Add cakes and fry for 2 minutes per side, or until browned. Transfer pan to the oven and cook cakes through, 2-4 minutes.
- Serving size: 2 cakes. 292 cal, 45% from fat; 15g total fat; 13g carb; 645mg sodium; 1g fiber; 26g protein.
NEW YORK'S BEST CRISPY SALMON CAKES
This started out as a basic recipe many years ago and slowly evolved until it became the best salmon cakes I've ever had. Please use the celery and red bell pepper as it is essential to the taste. If you don't have the wasabi powder you can just substitute cayenne pepper which tastes different but is still good but please don't use 1/2 tsp! LOL!
Provided by scancan
Categories Lactose Free
Time 25m
Yield 7 cakes, 3 serving(s)
Number Of Ingredients 15
Steps:
- Remove skin and bones as desired.
- Add rest of the ingredients to the salmon and combine well until the mixture holds together well (if it is too dry add a little mayo).
- Forming a salmon cake with your hands, coat on both sides with the breadcrumbs.
- Gently place in hot oil in your frying pan and cook over a medium heat until nicely browned.
- Enjoy!
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SALMON CAKES - CRISPY SALMON PATTIES - THE FOOD BLOG
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4.4/5 (18)Total Time 1 hr 50 minsCategory Appetizer, Main CourseCalories 293 per serving
- In a large bowl combine the vegetables with beaten egg, mayonnaise, mustard, Old Bay seasoning, and potatoes.
CRISPY SALMON CAKES - TASTE LOVE AND NOURISH
From tasteloveandnourish.com
Reviews 46Estimated Reading Time 4 minsServings 4
- Combine the 3 tablespoons of panko, scallion, shallot, parsley, mayonnaise, lemon juice, mustard, salt, pepper and cayenne in a medium bowl. Set aside.
- Divide the salmon pieces into three batches. In your food processor, pulse one batch at a time to coarsely chop into about 1/4 inch pieces. Two quick pulses should be enough. Transfer each batch to the bowl with the panko mixture. Gently mix in the salmon just until combined.
- Place the remaining 1 cup of panko on a dish. Using a 1/3 cup measure, scoop a level amount of the salmon (avoid packing the mixture) and drop it onto the dish of panko. Carefully coat the cake in the crumbs and pat into a 2 3/4 inch round, about 1 inch high. Place on a dish or baking sheet and repeat with the remaining salmon to make 8 cakes.
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CRUNCHY SALMON CAKES - GARLIC & ZEST
From garlicandzest.com
4.9/5 (10)Total Time 1 hr 40 minsCategory Main CourseCalories 432 per serving
- In a bowl, combine the diced salmon and half of the lemon zest. Reserve the other half of the zest for the aioli -- set aside.
- Place the bread and parsley leaves in a small food processor and pulse to make parsley bread crumbs.
- Transfer bread crumbs to the salmon and lightly fold the breadcrumbs and lemon zest into the salmon to evenly distribute.
- In a small bowl combine the mayonnaise, dijon mustard, capers, kosher salt and black pepper and stir well.
TOP FOODS TO TRY IN NEW YORK | BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 8 mins
- Gnocchi. When it comes to pasta, New Yorkers love gnocchi, and both rustic and modern versions are available city-wide. Clay, a farm-to-table restaurant in uptown Manhattan, offers gnocchi served with mildly sweet butternut squash, crunchy hazelnuts, fresh sage, maitake mushrooms and pickled Fresno chillies.
- Nasi lemak. New York’s food scene will take you around the world. Look out for Singaporean hawker-style venues that fuse intensely flavourful Chinese, Indian and Malay cuisines.
- Ramen. Going out for ramen on a cold or rainy day in New York is a local pastime. The Japanese staple of wheat noodles in a meat or fish-based hot broth is typically flavoured with soy sauce, miso, or garlic oil and heightened with toppings like sliced pork belly, dried seaweed, bamboo shoots and soft-boiled egg.Almost every ramen noodle soup in New York offers its own variation, from the Okinawa (a chicken broth seasoned with yuzu and sake lees) served at ROKC to the tonkotsu (pork bone broth) found on Jin Ramen’s menu.
- Fiery cocktails. Setting fire to a cocktail is a great way for creative bartenders to impress patrons. But experienced mixologists know that the flames aren’t just for showing off – to do this right, it takes finesse, precision and an understanding of how the fire can enhance the flavours of the liquor used in a cocktail.
- Milkshake. This classic is more of a dessert than a drink. You can find the standard chocolate, strawberry or vanilla-flavoured milkshakes at almost every ice cream shop in the city, but if you’re looking for something special, with over-the-top candy and ice cream flavours, be sure to visit Black Tap.
- Shawarma platter. Over the past few decades, New York City has seen a rise in halal cart street food vendors. They’ve become one of the most iconic outdoor dining destinations in the city, offering platters like seasoned lamb, chicken or falafel over rice.While halal carts might all look the same, every vendor adds their own flair to set themselves apart.
- Bagels. A long-rise yeast bread with a ring shape, bagels are boiled before they're baked, creating a shiny exterior that yields to a doughy centre (legend credits local water for the unique NY bagel taste).
- Pizza. Everyone knows that you can’t visit the Big Apple without devouring a slice, or let’s be honest, an entire pizza pie (yes, New Yorkers call them pizza pies).
- Ropa vieja and plantains. Ropa vieja, a Cuban stew of slow-cooked shredded beef, chillies and peppers, is the ultimate comfort food. The name means ‘old clothes’, which perhaps doesn't sound very appetising, but your taste buds will thank you for pairing the tender, vinegary meat with Caribbean-inspired black beans, yellow rice and plantains.
- Oysters. It doesn’t matter what time of year you visit, there are a plethora of excellent places to enjoy oysters in New York – best paired with a cold glass of prosecco or white wine.
ROASTED CRISPY SALMON CAKES - THE GENETIC CHEF
From thegeneticchef.com
Cuisine AmericanCategory Lunch, Main CourseServings 4Total Time 45 mins
- Preheat oven to 425 degrees. Place a rack on the lowest setting in the oven and one on the middle setting.
- Place the salmon on a foil lined baking sheet and sprinkle with salt and pepper. Roast the salmon on the middle rack for about 15 minutes. Don’t worry if it still looks undercooked as it will continue to cook when the patties are made.
- Transfer the salmon into a large bowl and flake using a fork. Add the eggs, onion, parsley, dill, capers, breadcrumbs, cream, mustard, Worcestershire sauce, and hot sauce. Season with a pinch of salt and pepper. Mix well to combine.
- Add butter and oil onto baking sheet and place in oven for 3 - 5 minutes until the butter is melted and starting to sizzle. Remove baking sheet from oven and carefully tilt to coat the entire baking sheet with the oil and butter.
10 BEST THINGS TO EAT IN NEW YORK AND THE BEST PLACES TO ...
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Estimated Reading Time 8 mins
- Pizza. Italian immigrants brought pizza to NYC in the early 1900s, and it has been a New York speciality ever since. New York pizza is all about a thin and floppy base, fresh with a light mozzarella and a classic marinara sauce.
- Bagels. Chewy on the inside, shiny and crispy on the outside; there’s an art to creating the perfect bagel. Brought to New York by Eastern European Jews in the 1880s, the city boasts some of the best bagels you’ll find anywhere.
- Hotdogs. German butcher Charles Feltman first started selling hotdogs in Coney Island in 1871. Since then, the hotdog has become a traditional New York food and shows no sign of waning.
- Doughnuts and Cronuts. Homer Simpson really was on to something: New Yorkers go crazy for doughnuts, so much so that the City Reliquary Museum once held an exhibition in their honour!
- New York Cheesecake. There is cheesecake, and there is New York cheesecake. In 1929, restaurant owner Arnold Reuben claimed his family invented the first cheesecake.
- Pastrami on Rye. Kosher butcher Sussman Volk produced the first pastrami sandwich in 1887 and it’s been an iconic New York dish ever since. Pastrami is usually made from beef, and to prepare it, the meat is pickled with dry herbs and spices then pressed, smoked and steamed.
- Cupcakes. The earliest mention of cupcakes was in an American cookbook in 1796, with instructions on how to bake cakes in small cups. The trend for cupcake shops in recent years means competition is fierce, so there’s plenty of temptation for cake fanciers on a trip to New York.
- Burgers. Legend has it that the first hamburgers were served to homesick German sailors in the 1800s to remind them of their hometown, Hamburg. If you’re after a juicy patty, New York restaurants – and even the most cheap and cheerful of diners – serve up some of the finest in the world.
- Brunch. New Yorkers are crazy about brunch and frankly, it would be a sin to go to New York and not sample the pancakes, French toast and other lazy breakfast delights.
- Wildcard options… With so many places to eat in New York, it’s hard to narrow it down to just ten choices. If you’re after something unusual, why not try one of these alternative NYC restaurants?
SALMON CAKES RECIPE | MYRECIPES
From myrecipes.com
Servings 6Calories 452 per servingTotal Time 1 hr 15 mins
- Place potatoes in a pot, cover with water and add 1 tsp. salt. Bring to a boil over high heat, reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Drain; mash with butter until smooth. Set aside to cool.
- Stir salmon, dill, parsley and scallions into potato mixture. Taste; add additional salt and pepper, if desired. Beat 1 egg; stir into potato mixture. Cover and chill for at least 30 minutes.
- Divide mixture into 6 pieces; shape into disks. Beat remaining egg. Place flour and bread crumbs in shallow bowls. Coat a disk with flour, dusting off excess, dip in egg, then dip into bread crumbs; pat to adhere. Repeat with remaining disks. (Cakes may be kept covered and chilled for up to 2 days.)
- Warm oil in a large skillet over medium-low heat. Working in batches, fry cakes until heated through, 7 to 8 minutes per side.
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Reviews 8Category Main DishesCuisine AmericanTotal Time 30 mins
- Combine the salmon, mayo, almond flour, eggs, lemon juice, zest, dill, dijon and pepper to taste in a large bowl with a fork.
- Place all sauce ingredients into a small bowl and whisk well to combine. Taste and adjust the seasoning as necessary.
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