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.
SALMON CAKES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 27m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a large, heavy skillet with 1 inch of frying oil over moderate heat.
- Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. If the mixture is a little wet, add a bit more cracker meal. Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. Fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.
- Toss salad greens with coarse salt and the juice of the lemon you zested. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat.
- Combine mayonnaise, chili sauce and relish in a small dish. To serve, place salmon cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce.
FRESH SALMON CAKES
Fresh salmon patties...a great recipe from Cook's Illustrated. I often make two or three batches at once, put them on a cookie sheet on parchment in my freezer, then bag once frozen. Cook them from frozen and they are a quick and delicious meal!
Provided by kathiejacgmail.com
Categories Lunch/Snacks
Time 40m
Yield 8 patties, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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. They can be frozen at this point, then bagged together to cook from frozen when you want them. Double cooking time if frozen.
- 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.
Nutrition Facts : Calories 660.1, Fat 41.5, SaturatedFat 6.4, Cholesterol 160.3, Sodium 812.4, Carbohydrate 33, Fiber 1.7, Sugar 2.7, Protein 37.3
SALMON CAKES WITH CREAMY SAUCE
Make and share this Salmon Cakes With Creamy Sauce recipe from Food.com.
Provided by Sharon123
Categories Canadian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To make sauce:.
- Combine ingredients in a small bowl and mix well. Set aside.
- To make salmon cakes:.
- Preheat oven to 450°F Coat a baking sheet with cooking spray.
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley, remove from the heat.
- Put salmon in a medium bowl. Flake apart with a fork, remove any bones and skin. Add egg and mustard(and honey if using), mix well. Add onion mixture, breadcrumbs and pepper, mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
- Heat remaining 1 1/2 teaspoons oil in the skillet over medium heat. Add 4 patties and cook until the bottoms are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
- Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Serve salmon cakes with creamy sauce and lemon wedges.
- Enjoy!
Nutrition Facts : Calories 277.7, Fat 15.3, SaturatedFat 2.8, Cholesterol 139.5, Sodium 586.2, Carbohydrate 8.8, Fiber 1.3, Sugar 3.3, Protein 27.5
SALMON CAKES BY MELT® BUTTERY SPREAD
Delicious salmon cakes seasoned with Old Bay are gently pan fried until golden brown.
Provided by Melt Organic Buttery Spread
Categories Melt® Organic Buttery Spread
Yield 4
Number Of Ingredients 12
Steps:
- Combine 4 cups water, wine, 2 tbsp. Old Bay, and 1 tbsp. salt in a 10" skillet. Bring to a boil over high heat.
- Add salmon skin side down, turn off the heat, cover, and let salmon cook gently in the hot liquid for 10 minutes.
- Using a metal spatula, transfer salmon to a plate skin side up and let cool. (The salmon should still be rare in the middle.)
- Peel off and discard salmon skin. Break salmon into small pieces and places pieces in a large bowl.
- Add the remaining Old Bay and salt along with the bread crumbs, Melt®, scallions, onions, eggs, and lemon juice. Stir ingredients until just combined and refrigerate for 1/2 hour.
- Spoon some of the salmon mixture into a 1/3-cup measuring cup and gently pack it with your hands. Unmold and press gently with your hand to form a 2"-wide patty; transfer patty to a parchment paper-lined baking sheet. Repeat to make 12 patties. Refrigerate patties for at least 1 hour or overnight.
- Add oil to a 12" cast-iron skillet until it reaches a depth of 1/2". Heat over medium-high heat until oil registers 325 degrees on a deep-fry thermometer. Using a metal spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes.
- Transfer cakes to a paper towel-lined plate and repeat with remaining patties.
Nutrition Facts : Calories 589.7 calories, Carbohydrate 34.3 g, Cholesterol 143.4 mg, Fat 32.4 g, Fiber 3.6 g, Protein 33.6 g, SaturatedFat 6.4 g, Sodium 3592.6 mg, Sugar 4.2 g
SALMON CAKES
Salmon cakes with green chilies topped with lemon herb mayo. Make these in the morning and they are ready for a fast dinner.
Provided by Calee
Categories < 30 Mins
Time 28m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In frying pan saute chopped celery and chopped onions for 5 minutes. Cool.
- In large bowl combine all ingredients mix well and refridgerate for at least 10 minutes.
- Shape mixture into 4 patties, about 3/4 inch thick.
- Spray skillet with nonstick cooking spray. Heat over medium high heat cook 6-8 minutes.
- Serve with salsa, cocktail or tartar sauce or lemon herb mayo:.
- 3/4 cup mayo 1 tbsp fresh lemon juice 1 tbsp horseradish 1/2 tsp thyme 2 tbsp melted butter, cooled.
Nutrition Facts : Calories 270.4, Fat 9.1, SaturatedFat 3, Cholesterol 87.7, Sodium 615.1, Carbohydrate 19.8, Fiber 2.5, Sugar 3.6, Protein 27.9
SALMON CAKES BY MELT® BUTTERY SPREAD
Delicious salmon cakes seasoned with Old Bay are gently pan fried until golden brown.
Provided by Melt Organic Buttery Spread
Categories Melt® Organic Buttery Spread
Yield 4
Number Of Ingredients 12
Steps:
- Combine 4 cups water, wine, 2 tbsp. Old Bay, and 1 tbsp. salt in a 10" skillet. Bring to a boil over high heat.
- Add salmon skin side down, turn off the heat, cover, and let salmon cook gently in the hot liquid for 10 minutes.
- Using a metal spatula, transfer salmon to a plate skin side up and let cool. (The salmon should still be rare in the middle.)
- Peel off and discard salmon skin. Break salmon into small pieces and places pieces in a large bowl.
- Add the remaining Old Bay and salt along with the bread crumbs, Melt®, scallions, onions, eggs, and lemon juice. Stir ingredients until just combined and refrigerate for 1/2 hour.
- Spoon some of the salmon mixture into a 1/3-cup measuring cup and gently pack it with your hands. Unmold and press gently with your hand to form a 2"-wide patty; transfer patty to a parchment paper-lined baking sheet. Repeat to make 12 patties. Refrigerate patties for at least 1 hour or overnight.
- Add oil to a 12" cast-iron skillet until it reaches a depth of 1/2". Heat over medium-high heat until oil registers 325 degrees on a deep-fry thermometer. Using a metal spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes.
- Transfer cakes to a paper towel-lined plate and repeat with remaining patties.
Nutrition Facts : Calories 589.7 calories, Carbohydrate 34.3 g, Cholesterol 143.4 mg, Fat 32.4 g, Fiber 3.6 g, Protein 33.6 g, SaturatedFat 6.4 g, Sodium 3592.6 mg, Sugar 4.2 g
SALMON CAKES BY MELT® BUTTERY SPREAD
Delicious salmon cakes seasoned with Old Bay are gently pan fried until golden brown.
Provided by Melt Organic Buttery Spread
Categories Melt® Organic Buttery Spread
Yield 4
Number Of Ingredients 12
Steps:
- Combine 4 cups water, wine, 2 tbsp. Old Bay, and 1 tbsp. salt in a 10" skillet. Bring to a boil over high heat.
- Add salmon skin side down, turn off the heat, cover, and let salmon cook gently in the hot liquid for 10 minutes.
- Using a metal spatula, transfer salmon to a plate skin side up and let cool. (The salmon should still be rare in the middle.)
- Peel off and discard salmon skin. Break salmon into small pieces and places pieces in a large bowl.
- Add the remaining Old Bay and salt along with the bread crumbs, Melt®, scallions, onions, eggs, and lemon juice. Stir ingredients until just combined and refrigerate for 1/2 hour.
- Spoon some of the salmon mixture into a 1/3-cup measuring cup and gently pack it with your hands. Unmold and press gently with your hand to form a 2"-wide patty; transfer patty to a parchment paper-lined baking sheet. Repeat to make 12 patties. Refrigerate patties for at least 1 hour or overnight.
- Add oil to a 12" cast-iron skillet until it reaches a depth of 1/2". Heat over medium-high heat until oil registers 325 degrees on a deep-fry thermometer. Using a metal spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes.
- Transfer cakes to a paper towel-lined plate and repeat with remaining patties.
Nutrition Facts : Calories 589.7 calories, Carbohydrate 34.3 g, Cholesterol 143.4 mg, Fat 32.4 g, Fiber 3.6 g, Protein 33.6 g, SaturatedFat 6.4 g, Sodium 3592.6 mg, Sugar 4.2 g
SALMON CAKES WITH LEMON-HERB MAYONNAISE
Provided by Bev Michaels
Categories Appetizer Sauté Mayonnaise Lemon Salmon Thyme Bon Appétit Georgia Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 13
Steps:
- Combine first 7 ingredients in medium bowl and stir gently to blend. Season with salt and pepper. Mix in egg. Shape salmon mixture into 6 patties, about 3/4 inch thick. Arrange on plate.
- Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 1/2 teaspoons thyme in small bowl. Season sauce to taste with salt and pepper. (Salmon cakes and sauce can be prepared 1 day ahead. Wrap separately and refrigerate.)
- Melt butter in heavy large skillet over medium-low heat. Add salmon cakes and sauté until brown and cooked through, about 5 minutes per side. Transfer to platter. Serve with sauce.
SALMON CAKES WITH LEMON - HERB MAYONNAISE
Make and share this Salmon Cakes With Lemon - Herb Mayonnaise recipe from Food.com.
Provided by evelynathens
Categories Brunch
Time 20m
Yield 6 appetizer servings
Number Of Ingredients 13
Steps:
- To make lemon-herb mayo: Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 ½ tsps thyme in small bowl.
- Season sauce to taste. Refrigerate until needed.
- To make salmon cakes: Combine first 7 ingredients in medium bowl and stir gently to blend. Season to taste. Mix in egg. Shape into 6 patties, about ¾ inch thick.
- Melt butter in large skillet over medium-low heat. Add salmon cakes and sauté until brown and cooked through, about 5 minutes per side.
- Serve with sauce.
SALMON CAKES
These salmon cakes are delicious as a light lunch or dinner and can also be served as appetizers. This is from an advertisement for Chicken of the Sea salmon. I have also made this with canned chicken instead of salmon with great results.
Provided by Chris from Kansas
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small mixing bowl, combine chopped red pepper, green onion, mayonnaise, lemon juice, seasoned salt and cayenne pepper.
- Taste and adjust seasonings to personal preference.
- Stir in egg, well-drained salmon and 4 T of the bread crumbs.
- Divide and form mixture into 6 to 8 balls.
- Roll salmon balls in remaining bread crumbs; flatten into cakes (about 1/2 inch thick).
- Fry salmon cakes in melted butter in skillet over medium heat for 3 to 4 minutes per side.
More about "salmon cakes by melt buttery spread food"
10 BEST SALMON CAKES WITH FRESH SALMON RECIPES
From yummly.com
SALMON CAKES RECIPE (SALMON PATTIES) - NATASHA'S KITCHEN
From natashaskitchen.com
CRISPY SALMON CAKES - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
SALMON CAKES - ONCE UPON A CHEF
From onceuponachef.com
PANKO-CRUSTED SALMON CAKES RECIPE - THE SPRUCE EATS
From thespruceeats.com
RECIPES/SALMON-CAKES-BY-MELT-BUTTERY-SPREA.JSON AT MASTER ...
From github.com
FRINKFOOD - SALMON CAKES BY MELTֲ® BUTTERY SPREAD
From frinkfood.com
BEST SALMON CAKES BY MELT® BUTTERY SPREAD RECIPE
From rezepts.com
SALMON CAKES - LET'S EAT CUISINE
From letseatcuisine.com
SALMON MELT SANDWICH RECIPE | COOK WITH LEO
From cookwithleo.com
HOW MANY CALORIES ARE IN SALMON CAKES BY MELT BUTTERY SPREAD
From slimkicker.com
EASY SALMON CAKES - THE SWEET POTATO
From thesweetpotato.ca
SALMON CAKES BY MELT® BUTTERY SPREAD - COOKTHISMEAL.COM
From cookthismeal.com
SUPER SIMPLE SALMON CAKES [RECIPE] - MARYANN JACOBSEN
From maryannjacobsen.com
MELT® ORGANIC BUTTERY SPREAD RECIPE: SALMON CAKES BY MELT® …
From redcipes.com
SALMON BUTTER SPREAD - RECIPES - COOKS.COM
From cooks.com
SALMON CAKES BY MELT(R) BUTTERY SPREAD - REVIEW BY KRISTEN
From allrecipes.com
BUTTER BAKED SALMON - HOW TO BAKE SALMON IN BUTTER - COUNTRY …
From countryliving.com
SALMON PATTY MELT RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SALMON CAKES WITH CREAMY DILL SAUCE - THE CANDID APPETITE
From thecandidappetite.com
SALMON CAKES WITH LEMON-CAPER BUTTER | NOURISHING DAYS
From nourishingdays.com
SALMON CAKES RECIPE | SOUTHERN LIVING
From southernliving.com
WORLD BEST CANOLA OIL RECIPES: SALMON CAKES BY MELT® BUTTERY …
From canolafood.blogspot.com
SALMON CAKES RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
CREAMY SALMON SPREAD APPETIZER RECIPE - THE SPRUCE EATS
From thespruceeats.com
CLASSIC SALMON PATTIES RECIPE - THE SPRUCE EATS
From thespruceeats.com
MELT ORGANIC BUTTER REVIEW RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SALMON CAKES BY MELT® BUTTERY SPREAD - PLAIN.RECIPES
From plain.recipes
SALMON CAKES BY MELT® BUTTERY SPREAD - MASTERCOOK
From mastercook.com
SALMON PATTIES (AKA SALMON CAKES) | SALMON PATTY RECIPE - YELLOW …
From yellowblissroad.com
TASTY SALMON CAKES WITH CANNED SALMON – ART OF NATURAL LIVING
From artofnaturalliving.com
SALMON CAKES | BUTTERY FOODS
From butteryfoods.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love