Salmon Cakes With Remoulade Recipes

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.

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.

Steps:

• Combine all ingredients and chill until just before serving. It's that easy!
• I love this with my salmon cakes.

Steps:

• Combine the flour, Worcestershire, hot sauce if using, Dijon, garlic powder, scallions, salmon, onion, 1 of the eggs, 1 teaspoon of the Cajun seasoning, 1 teaspoon salt and several grinds of black pepper in a medium bowl and gently stir with a fork until the flour is fully incorporated. Place the mixture in the refrigerator and chill for at least 30 minutes and up to 1 hour (see Cook's Note).
• Meanwhile, prepare the remoulade sauce by combining the mayonnaise, capers, sweet paprika, cornichons and brine, remaining 2 teaspoons Cajun seasoning and 1/2 teaspoon salt in a small bowl and set aside. (The sauce can be refrigerated, covered, up to 1 hour; serve chilled or at room temperature.)
• Lightly beat the remaining egg in a small bowl. Place the panko in another small bowl and dust your hands lightly with flour. Using a 1/4 cup measuring cup, scoop the salmon mixture, shape it into an oblong croquette about 2 inches long and set on a large plate. Repeat to make a total of 8 croquettes. (Alternatively, these can be shaped into round patties). Working 1 croquette at a time, dip into the egg and then roll in the panko to coat completely, gently pressing so it adheres.
• Heat the canola oil a large skillet over high heat until 350 degrees F on a deep-fry thermometer or by testing: Add a small piece of the salmon mixture to the oil; it should bubble vigorously and float to the top. Line a plate with paper towels.
• Carefully place the croquettes in the oil, making sure to leave space in between to ensure even cooking. Cook until golden brown, 2 to 3 minutes per side. Transfer to the lined plate and let cool slightly. Serve warm with the remoulade sauce.

Steps:

• Combine salmon filets and smoked salmon in bowl of food processor. Pulse to coarsely chop without over processing. Transfer salmon to a large bowl. Add 1/4 cup Panko breadcrumbs, scallions, jalapeno, onion with juices, parsley, yogurt, lemon juice, Tabasco and black pepper. Gently mix to thoroughly combine.
• Pour remaining 1 1/2 cup Panko breadcrumbs in a shallow bowl. Scoop salmon with a soup spoon and carefully form into a plump 2-inch patty with your hands. Carefully roll salmon cake in Panko to coat. Place on platter. Repeat with remaining salmon, adding more Panko to bowl if necessary. (Patties may be formed up to 3 hours before cooking. Cover loosely with plastic wrap and refrigerate.).
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add fish cakes in one layer. Fry, turning once, until deep golden brown and cooked through, about 3 minutes per side. Transfer fish cakes to a plate lined with a paper towel to drain; keep warm. Repeat with remaining salmon.
• To assemble smorrebrod, lightly butter (optional) a slice of rye bread. Arrange a few dill sprigs over butter. Place salmon cake on dill. Spoon a generous teaspoon of remoulade on top of salmon cake. Garnish with snipped chives and a lemon wedge.
• To Make the Remoulade: Combine all of the ingredients in a bowl and mix well. Makes about 1 1/4 cup.