Teriyaki Salmon Cakes Food

TERIYAKI SALMON

Steps:

• Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat. Bring to a simmer, stirring until sugar has dissolved. Set aside 1/2 cup of marinade for basting.
• Pour remaining marinade into a resealable plastic bag and place salmon into the marinade. Squeeze air out of the bag, seal, and marinate the salmon steaks for at least 1 hour (2 hours for better flavor). Drain and discard used marinade.
• Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Place salmon steaks into a broiler pan and broil for 5 minutes. Brush steaks with reserved marinade, turn, and broil until fish is opaque and flakes easily, about 5 more minutes. Brush again with marinade.

SALMON CAKES

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.

SPEEDY TERIYAKI SALMON

Steps:

• Add the salmon to a shallow dish and pour the teriyaki sauce over the fillets. Using a pair of tongs, flip the fillets to coat them completely in the sauce.
• In a large skillet, heat the vegetable oil over medium-high heat. Add the fillets to the skillet and cook on the first side for 5 minutes, being careful not to let them burn. Carefully flip the fillets and cook another 2 minutes on the second side. Remove to a plate and set aside.
• Pour the remaining teriyaki sauce from the shallow dish into the hot skillet. Grate in the zest of 1/2 lime and allow the mixture to bubble and reduce for a few minutes. You do not want it to be super thick or sticky. Once reduced gently, nestle the salmon back into the skillet and spoon the sauce over top.
• Microwave the pouch of rice according to the directions on the package. Pour the rice onto a serving platter.
• Carefully transfer the salmon to the bed of rice. Spoon some sauce over top of the salmon and rice. Garnish the platter with the cilantro leaves. Cut the remaining lime into wedges and arrange along the edge of the platter for serving.

TERIYAKI SALMON BURGERS

Steps:

• In a large resealable plastic bag, combine the first five ingredients; add salmon. Seal bag and turn to coat; refrigerate for 1 hour. , Drain and discard marinade. Place salmon in a food processor. Add bread crumbs; cover and process until blended. Shape into four patties; cover and refrigerate for 1 hour. , Lightly oil the grill rack. Grill patties, uncovered, over medium heat or broil 4 in. from the heat for 6-7 minutes. Turn and grill or broil 3-5 minutes longer or until a thermometer reads 140°. , Spread 1-1/2 teaspoons mayonnaise on each bun. Serve patties on buns with lettuce, tomato and onion.

TERIYAKI SALMON WITH SESAME PAK CHOI

Steps:

• Heat oven to 200C/180C fan/gas 6 and put 2 skinless salmon fillets in a shallow baking dish.
• Mix 1 tbsp sweet chilli sauce, 1 tbsp honey, 1 tsp sesame oil, 1 tbsp mirin or dry sherry, 2 tbsp soy sauce and 2 tsp finely grated ginger in a small bowl and pour over the salmon so the fillets are completely covered. Bake for 10 mins.
• Meanwhile, cook the pack choi. Cut a slice across the base of 2 large pak choi so the leaves separate.
• Heat 2 tsp vegetable oil and 2 tsp sesame oil in a wok, add 3 grated garlic cloves and stir-fry briefly to soften.
• Add the pak choi and fry until the leaves start to wilt. Pour over 75ml fish or vegetable stock, tightly cover the pan and allow to cook for 5 mins - you're aiming for the stems to be tender but still have a bit of bite.
• Serve the pak choi in shallow bowls, top with the salmon and spoon over the juices. Scatter with 2 tsp toasted sesame seeds and serve with brown rice or noodles, if you like.

TERIYAKI SALMON CAKES

Steps:

• In a large bowl, combine salmon, bread crumbs, garlic, orange juice, and teriyaki sauce.
• Stir in eggs and mix until combined.
• Shape mixture into 6 patties.
• Heat oven to 375F.
• In nonstick skillet, heat oil over medium heat.
• Add patties and cook 2 minutes.
• Turn patties over and cook 1 minute more.
• Transfer to baking sheet and place in oven.
• Bake 10 minutes.
• Serve with a bowl of teriyaki sauce for dipping.

TERIYAKI SALMON

Steps:

• If using a salmon fillet, cut crosswise into 4 equal pieces. Mix together marinade ingredients in a bowl or shallow dish, add the salmon, cover, refrigerate and marinate for 20 minutes.
• Heat the oil in a frying pan. Remove the salmon from the marinade, shaking off excess liquid and reserving leftover marinade. Place skin side down in hot oil. Move fish around constantly to keep from sticking. When browned on one side, turn the salmon, reduce the heat and cook, covered, for 6 to 8 minutes. Remove the salmon from the pan, and drain on paper towels. Pour reserved marinade into pan, add the mirin and sugar, and bring to a boil. Add salmon again. Cook until marinade is almost cooked away. Remove salmon from pan, sprinkle with powdered sansho. Slice diagonally and garnish with green peppers Sauteed in the pan, and lemon slices.

TERIYAKI SALMON KEBABS

Steps:

• Whisk together the mirin, soy sauce, vinegar, garlic and 1 tablespoon of the brown sugar in a large bowl. Transfer 1/2 cup of the marinade to a small saucepan and set aside. Add the salmon to the bowl with the remaining marinade and toss to coat. Cover and refrigerate for at least 30 minutes and up to 1 hour.
• Stir to combine the cornstarch and 1/4 cup water in a small bowl, then add to the reserved marinade in the saucepan along with the remaining 2 tablespoons of brown sugar. Bring to a boil and cook until the mixture thickens to a glaze consistency, 4 to 5 minutes. (You should have about 1/2 cup.) Reserve half of the sauce for serving and the other half for basting.
• Have ready eight 12-inch metal skewers or soak eight 12-inch wooden skewers in water for 30 minutes.
• Meanwhile, add the bell pepper to a large microwave-safe bowl, then add a splash of water and a pinch of salt. Cover and microwave until the pepper is just tender, 1 to 2 minutes. Let cool.
• Remove the salmon from the marinade. Thread the salmon onto the skewers, alternating with the pineapple and bell pepper.
• Heat a grill pan over medium-high heat. Lightly brush the pan with oil.
• Grill the kebabs, turning occasionally and brushing with half of the reserved teriyaki sauce, until the salmon is opaque throughout and the vegetables are tender, 7 to 9 minutes. Transfer to a serving plate, sprinkle with some sesame seeds and scallions and serve the other reserved teriyaki sauce alongside.

SALMON CAKES

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.

ASIAN SALMON CAKES

Steps:

• Mix the first 4 ingredients in a large bowl.
• Whisk together the next 8 ingredients and add to the salmon mixture.
• Add sesame seeds to 1 c panko.
• Form into cakes and coat with panko sesame mixture. Place on baking sheet and chill for 1 hour.
• Fry for 7 minutes until first side is browned, flip over and fry for 5 minutes more.

TERIYAKI SALMON STEAKS

Steps:

• Combine all ingredients and pour over salmon in a shallow baking dish.
• Marinade for at least 30 minutes, turning at least once.
• Broil at 500 degrees for 7-10 minutes on each side.
• Serve with wild rice and steamed veggies for a delicious healthy meal.

SALMON CAKES

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.

ASIAN SALMON CAKES WITH CREAMY MISO AND SAKE SAUCE

Steps:

• Heat the vegetable oil and sesame oil in a large skillet over medium heat. Add the green onion and garlic, and cook until tender. Stir in the miso paste and sake until blended. Bring to a simmer then stir in the cream and lime juice. Return to a simmer and cook until thickened, about 7 minutes. Remove from heat and set aside.
• In a medium bowl, stir together the bread crumbs, salmon, onion, and cilantro. IN a small bowl, whisk together the egg, soy sauce and water using a fork. Stir about half of this into the salmon mixture, and if it seems dry, stir in a little more until the salmon mixture will stick together in patties.
• Heat the oil in a large skillet over medium-high heat. Form the salmon mixture into 2 inch patties for appetizers, or 4 inch patties for a main dish. Fry patties for about 4 minutes per side, or until golden brown. Serve with the sauce drizzled over, or separately for dipping.