Salmon Corn Cakes Food

GRILLED SALMON WITH BACON AND CORN RELISH

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.

CHEF JOHN'S SALMON CAKES

Steps:

• Stir salmon, eggs, lemon juice, capers, salt, black pepper, and cayenne pepper together in a bowl until well-combined.
• Crush saltine crackers with your hands into the salmon mixture and mix well. Wrap the bowl with plastic wrap and refrigerate, 30 minutes to overnight.
• Dust a plate with half the bread crumbs. Divide salmon mixture into 4 portions and shape into patties; place onto prepared plate and sprinkle remaining bread crumbs atop the salmon patties.
• Melt butter and oil in a large skillet over medium heat. Cook patties in hot oil until cooked and heated through, about 5 minutes per side.

SALMON AND CORN CAKES

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.

CHEF JOHN'S FRESH SALMON CAKES

Steps:

• Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.
• Stir salmon, onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
• Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.
• Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.

SCRUMPTIOUS SALMON CAKES

Steps:

• Mix salmon, panko, parsley, eggs, green onions, seafood seasoning, black pepper, garlic powder, Worcestershire sauce, Parmesan cheese, Dijon mustard, and creamy salad dressing together in a large bowl; divide and shape into eight patties.
• Heat enough olive oil in a large skillet to cover the cooking surface over medium heat. Fry salmon patties in batches until browned, 5 to 7 minutes per side. Repeat with more olive oil, as needed.

SALMON CAKES RECIPE (SALMON PATTIES)

Steps:

• Preheat Oven to 425˚F. Line a rimmed baking sheet with parchment or a silpat. Place salmon skin-side down, brush with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min or just until cooked through (my thinner cut salmon was closer to 10 min). Remove from oven, cover with foil and rest ten minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temp.
• Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat.
• In a large mixing bowl, combine cooled flaked salmon, sautéed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Stir to combine then form into 13-14 patties. It's easy to portion patties using a flat ice cream scoop then pressing them into 1/3 to 1/2" thick patties.
• Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 min per side or until golden brown and cooked through. If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.

SALMON CAKES WITH SALAD

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.

GRANDMA'S FAMOUS SALMON CAKES

Steps:

• Pick through the salmon and remove any bones. In a mixing bowl, beat the eggs and add the diced onion, salmon and pepper. Mix thoroughly.
• Shape into 2 ounce patties; about 7 or 8 patties. In a large skillet over medium heat, heat the oil. Fry each patty for 5 minutes on each side or until crispy and golden brown.

SALMON CORN CAKES

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.

SEARED SALMON CAKES WITH DILL

Steps:

• Drain water from the Salmon and put Salmon in a medium bowl.
• Add dill and stir to break up the Salmon.
• Add milk, cornmeal and egg whites.
• Stir to blend everything in well.
• If baking,.
• Grease 6 standard muffin tins, no stick cooking spray works well.
• Divide mixture into the 6 tins.
• Put in 350 f oven for 30 minutes.
• If frying,.
• form into 5 or 6 patties, not too thin.
• place in pre-heated skillet in which you have put 2 or 3 tablespoons cooking oil.
• Fry for about 4 minutes, turn and fry 4 more minutes.

SALMON CORN CAKES

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.

CORN CAKES TOPPED WITH AVOCADO, TOMATO, POACHED EGGS AND SMOKED SALMON

Steps:

• Make the corn cakes: Preheat the oven to its lowest temperature setting.
• Combine the flour, cornmeal, baking soda, salt and sugar in a large bowl.
• Whisk together the egg, buttermilk and oil in a medium bowl. Add the wet ingredients to the flour mixture along with the jalapeno and cilantro. Whisk just until combined to make a batter.
• Add a pat of butter to a griddle or large skillet. Heat over medium heat until the surface is hot and the butter is melted. Working in batches and adding more butter as needed, pour about 1/4 cup batter to form each 4- to 5-inch pancake; cook until bubbles form on the top and the bottoms are golden and crisp, 2 to 3 minutes. Flip with a spatula and cook on the other side until cooked through, 2 to 3 minutes. Transfer the corn cakes to a rimmed baking sheet and keep warm in the oven until ready to serve.
• Meanwhile, poach the eggs (see Cook's Note): Bring a large pot of water to almost a boil. Add the vinegar, which will help the eggs set.
• Swirl the simmering water, then gently crack each egg into a small bowl and release right above the surface of the water. This is very important in order to prevent them from breaking and to achieve the proper consistency.
• Remove the pot from the heat, cover and let stand until the egg whites are fully cooked and the egg looks like a smooth ball, about 4 minutes. You want the yolks to be runny!
• Remove each poached egg with a slotted spoon and drain on a paper towel-lined plate.
• While the eggs poach, prepare the toppings: Halve and pit the avocados. Scoop the flesh into a medium bowl and mash with a fork. Add salt and pepper to taste.
• To serve: Dollop about 1 tablespoon (or more, if you like) mashed avocado onto each corn cake. Top with 1 slice of tomato and a poached egg. Sprinkle with a pinch of salt. Drape a nicely folded piece of smoked salmon (about 1 ounce for each cake) over the top and garnish with black pepper and cilantro sprigs. Serve and enjoy!

SLAMMIN' SALMON CRUNCHY CAKES WITH GAYLA SAUCE

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.

MINI OPEN-FACED CORN CAKE AND SALMON SALAD SANDWICH WITH BELUGA CAVIAR

Steps:

• Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat.
• Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn-and-shallot mixture.
• Heat 1/2 teaspoon of the oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, a tablespoon at a time, into the pan. You can cook about eight cakes at a time. Cook until the cakes are lightly golden on both sides, about 1-1/2 minutes on each side. Repeat until all of the oil and the batter are used up.
• For the salmon salad: Chop the salmon into small pieces. Chop the eggs and add to the salmon. Add the capers and caper juice. Mix well. Stir in enough mayonnaise to desired consistency. Mix well. Season with salt and pepper. Drain the cakes on paper towels. Sprinkle with the Essence.
• To assemble, spread a tablespoon of the salmon salad over each corn cake. Place on a large platter. Top the salmon with the caviar. Garnish with chives.
• Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat.
• Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn-and-shallot mixture.
• Heat 1/2 teaspoon of the oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, a tablespoon at a time, into the pan. You can cook about eight cakes at a time. Cook until the cakes are lightly golden on both sides, about 1-1/2 minutes on each side. Repeat until all of the oil and the batter are used up.
• For the salmon salad: Chop the salmon into small pieces. Chop the eggs and add to the salmon. Add the capers and caper juice. Mix well. Stir in enough mayonnaise to desired consistency. Mix well. Season with salt and pepper. Drain the cakes on paper towels. Sprinkle with the Essence.
• To assemble, spread a tablespoon of the salmon salad over each corn cake. Place on a large platter. Top the salmon with the caviar. Garnish with chives.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

SALMON CAKES WITH LEMON-CAPER YOGURT SAUCE

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

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.

CORN CAKES WITH SALMON ROE

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.