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 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
EASY SALMON CAKES
Salmon cakes...made from canned or leftover salmon. VERY quick and easy!
Provided by Oliva
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a large mixing bowl, place 1 1/2 cups bread crumbs. Set aside remaining 1/2 cup. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.
- Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick.
- Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs.
- In a large skillet, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.
Nutrition Facts : Calories 475.5 calories, Carbohydrate 40 g, Cholesterol 153.7 mg, Fat 18.7 g, Fiber 2.8 g, Protein 34.8 g, SaturatedFat 6.7 g, Sodium 846.2 mg, Sugar 3.8 g
GRILLED SALMON WITH BACON AND CORN RELISH
You are really going to love this exciting and vibrant new way to use salmon. It's dressed up with an easy and summery relish. Did I mention there will be bacon? Oh, yeah.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 45m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
- Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.
- Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices.
- Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish.
- Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.
- Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.
- Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.
Nutrition Facts : Calories 604.5 calories, Carbohydrate 20.2 g, Cholesterol 140.8 mg, Fat 33.1 g, Fiber 3.5 g, Protein 56.6 g, SaturatedFat 8.2 g, Sodium 754.8 mg, Sugar 4 g
SALMON CORN CAKES
Provided by Molly O'Neill
Categories dinner, appetizer, main course
Time 30m
Yield Four servings
Number Of Ingredients 9
Steps:
- Heat olive oil in a small skillet. Add leeks and cook until softened, about 5 minutes. Stir in mushrooms and cook until soft, about 5 minutes. Place in a bowl and let cool. Stir in salmon, eggs, chives, salt, pepper and 1/4 cup of the cornmeal.
- Form the mixture into 12 cakes, each about 1/2 inch thick. Coat a large nonstick skillet lightly with oil. Heat over medium heat until hot. Coat salmon cakes lightly on both sides with the remaining cornmeal. Add as many fish cakes as will fit comfortably in pan. Cook until nicely browned on both sides, about 2 minutes per side.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 12 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 447 milligrams, Sugar 2 grams, TransFat 0 grams
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
CORN CAKES WITH SALMON ROE
Categories Appetizer Cocktail Party Salmon Corn Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 30 hors d'oeuvres
Number Of Ingredients 13
Steps:
- In a bowl whisk together cornmeal, flour, baking soda, salt, and sugar. Coarsely chop corn and in another bowl stir together with egg, buttermilk, and chives. Stir in cornmeal mixture and let batter stand 15 minutes.
- In a 10-inch non-stick skillet heat 1 teaspoon butter over moderate heat until foam subsides and drop batter by teaspoon measures into skillet, without crowding (about 10). Cook cakes until golden, about 1 minute on each side, transferring to paper towels to drain, and make more cakes in same manner.
- Top warm corn cakes with sour cream and roe and garnish with onion.
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
SLAMMIN' SALMON CRUNCHY CAKES WITH GAYLA SAUCE
These cakes will make a salmon volunteer for the honor to be in this dish. I love these crispy little suckers and so does Dugan. The delicious sauce I blatantly stole from my friend Chef #119466 who blatantly stole it from Cooking Light. There is no honor among thieves.
Provided by Pot Scrubber
Categories < 30 Mins
Time 25m
Yield 4 cakes, 4 serving(s)
Number Of Ingredients 20
Steps:
- Combine ingredients for the Gayla sauce and refrigerate.
- Sautee red pepper about 3 minutes in a non stick skillet in some butter or margarine. Add chopped garlic for the last thirty seconds.
- Combine peppers and garlic and all the rest of the ingredients except corn flakes in a bowl and mix together.
- Make four equal sized balls of this mixture and roll well into cornflake crumbs. Pat crumbs firmly and make sure it is well coated.(Balls will be about the size of a small baseball).
- Place balls on platter and press into patties about 1 inch thick.
- Fry immediately in a few tablespoons of hot oil in a non stick skillet on medium high heat. (You don't want them to sit around too long or the cornflakes will absorb moisture from the patties and not fry up as crispy.) Sear them quickly but of course, do not burn them about 3 or 4 minutes a side.
- NOTE: After mixing all the ingredients together you may refrigerate this to stiffen mixture up but I don't find it necessary unless you have used a very large egg. You may also make everything ahead of time and refrigerate. Simply remove about an hour before dinner and bring to room temperature or they will be hot on the outside but cold in the middle. Just don't roll in the cornflake crumbs until the last minute.
- Another Note: For a nice variation feel free to add 1/2 tsp or so of cumin to give these a "Tex-Mex" taste topped with some chili con queso. Yum! Be creative! This is a drop-to-the-floor-crawl-to-the-door moist patty. Make it as directed the first time and then EXPERIMENT! Make it your own.
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MINI CORN CAKES WITH SEARED SALMON RECIPE - FOOD & WINE
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Servings 10Total Time 45 mins
- Bring a large saucepan of water to a boil. Add the shucked corn and boil over moderately high heat until just tender, about 4 minutes; drain. When cool enough to handle, cut the corn kernels from the cobs; you will need 2 cups.
- Preheat the oven to 225°. In a medium bowl, whisk the eggs with the milk. Stir in the corn kernels, flour and 1/2 teaspoon of salt. In a large nonstick skillet, heat 1/8 inch of olive oil until hot. Drop tablespoons of the batter into the skillet and cook over moderately high heat, turning once, until golden brown, 4 minutes. Transfer the cakes to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
- Heat a griddle over high heat or on a preheated grill. Brush the salmon with oil and season with salt and pepper. Lay the fish on the griddle and cook undisturbed over high heat until browned on the bottom and barely cooked, 3 minutes.
- Place the corn cakes on plates and top with a salmon slice. Garnish with the parsley and serve right away.
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