SALMON CAKES WITH ALMONDS ON ASSORTED GREENS
Steps:
- 1. Pulse almonds food processor until coarsely chopped; turn into a mixing bowl. Cut salmon into chunks; add to food processor along with salt. Pulse until just chopped, not a purée. Add to almonds; drop in egg. 2. Zest lemon half and squeeze juice; add to chopped salmon. Add 1 cup bread crumbs and green onion; stir until mixed and clumpy. 3. Line a tray with waxed or parchment paper. Shape salmon mixture into eight ¾-inch-thick patties about 3 inches in diameter. Turn remaining ½ cup bread crumbs into a plate; dip patties, pressing in a few crumbs onto both surfaces. (If making ahead, immediately cover and refrigerate for up to half a day.) 4. Slowly whisk buttermilk into mayonnaise; then stir in garlic, lemon juice, horseradish, mustard, salt and pepper until well mixed. Stir in parsley. (Covered and refrigerated, dressing keeps well for a day or 2; stir before using.) 5. Cakes can be sautéed or broiled. To sauté, heat oil in a large frying pan over medium heat. Add cakes; cook for 5 minutes per side or until golden and crispy. Or to broil, arrange oven rack 4 to 5 inches from broiler ; preheat. Spread oil on baking sheet just large enough to fit cakes; add salmon cakes, placing slightly apart. Flip cakes to coat both sides with oil. Broil 6 to 8 minutes per side or until golden. Serve warm or at room temperature. 6. Peel, seed and dice avocado. Remove any thick stems from arugula ; separate leaves of endive. Measure arugula and endive, adding enough lettuce for 8 to 9 cups . Toss with just enough dressing to lightly coat. Arrange on chilled serving plates; scatter with radishes and avocado. Top with salmon cakes; drizzle with more dressing. Pass remaining dressing .
SALMON CAKES OVER A MIXED GREEN SALAD
Steps:
- In a large bowl stir together the salmon, scallion, and parsley. In a separate bowl combine the mustard and mayonnaise and season with salt & pepper. Add the mayonnaise mixture to the salmon mixture and gently stir together. Add to up to 1/2 cup of the breadcrumbs to help bind everything together. Shape into 4-6 cakes, depending on desired size, and chill for 1 hour. Dip cakes into remaining bread crumbs. Heat oil in non-stick skillet and cook cakes on each side until golden brown. Serve over mixed greens with lemon vinaigrette.
- Combine all ingredients in a small jar, cover and shake until well combined.
- Stir all ingredients until well combined and chill.
DIJON BALSAMIC SALMON CAKES
A mustard based balsamic vinaigrette does double duty as a flavoring for moist salmon cakes and a dressing for mixed greens that's served alongside.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Mix together the salmon, mayonnaise, lemon zest, egg, roasted red peppers, 3 tablespoons of the breadcrumbs, 1 tablespoon of the French Style Dijon Balsamic Vinaigrette, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Gently form into eight 3/4-inch-thick patties and freeze until just firm, about 10 minutes.
- Put the remaining 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 minutes.
- Toss the greens with the remaining vinaigrette in a medium bowl. Season with salt and pepper.
- Divide the salmon cakes among 4 plates (2 per plate). Add a mound of salad to each plate and a lemon wedge.
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
ALMOND-CRUSTED SALMON
I like to serve this crunchy almond-crusted salmon with lots of mango salsa. It's a beautiful dish you might want to share with that special someone. -Marc Nadeau, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, beat egg whites, cilantro, lemon juice, ginger and cayenne. Place almonds in another shallow bowl. Dip salmon in egg mixture, then coat with almonds., Place on a greased baking sheet. Bake at 450° for 10-15 minutes or until fish flakes easily with a fork.
Nutrition Facts :
SUPER EASY SALMON CAKES
This recipe is a great way to used canned or leftover salmon, and is easily adapted to include whatever spices you like.
Provided by Marianna
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix together salmon, egg, olive oil, green onions, and 2/3 cup cracker crumbs. Season with lemon pepper. Form mixture into 8 patties. Coat patties with remaining cracker crumbs, and arrange in a single layer on a baking sheet.
- Bake 10 minutes in the preheated oven, turning once, or until golden brown on both sides.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 25.5 g, Cholesterol 68.1 mg, Fat 12.2 g, Fiber 1.2 g, Protein 16.4 g, SaturatedFat 2.2 g, Sodium 570.4 mg, Sugar 0.4 g
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- 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.
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