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.
GRANDMA'S FAMOUS SALMON CAKES
This is a recipe for my Grandmother's famous salmon cakes. It is a family recipe that has been passed down through generations. Serve with macaroni and cheese or any other type of side dish.
Provided by JESS4UANDME
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 30m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 306.5 calories, Carbohydrate 2.3 g, Cholesterol 138.4 mg, Fat 20.3 g, Fiber 0.4 g, Protein 27.5 g, SaturatedFat 4 g, Sodium 407.5 mg, Sugar 1 g
SALMON CORN CAKES
If you enjoy salmon, this dish is easy to prepare if you are running short on time. Served with a tasty cheese sauce.
Provided by Miss Annie
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 321.6, Fat 18.4, SaturatedFat 8, Cholesterol 211.1, Sodium 1163.8, Carbohydrate 19.8, Fiber 2, Sugar 3.8, Protein 21.4
SALMON CAKES (CROQUETTES)
Provided by Food Network
Yield 6 to 8 servings as appetizer o
Number Of Ingredients 12
Steps:
- If using canned salmon, drain and pick over carefully to remove dark cartilage and bones. Finely chop the onion. Using a fork, flake the salmon and then combine in a medium bowl with the onion, egg, bread crumbs, Worcestershire sauce, hot sauce, black pepper, cheese and parsley. Using about 1/3 cup salmon mixture for each cake, shape the mixture into rounds, about 1/2-inch thick. Sprinkle the flour on a plate or board. Dredge the patties in the flour, coating well, but dusting off excess flour. Place the patties in the refrigerator and let set for 30 minutes or longer. Heat the butter or margarine in a large skillet until foamy and hot. Add the patties and brown on both sides, cooking about 5 minutes. Remove the salmon cakes from the pan and drain on paper towels. Serve warm, with lemon wedges.
TAOS SALMON CHALUPAS ( SALMON CORN CAKES)
Small patties would make an excellent appetizer. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Southwestern U.S.
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix corn meal, water and salt together.
- Cook until slightly thickened.
- Cool and add the egg and salmon; form into patties for frying.
- Fry in hot fat.
- When brown on both sides, sprinkle a tablespoon of grated cheese on each patty and serve with sauce and onion slices.
Nutrition Facts : Calories 288.2, Fat 9.3, SaturatedFat 3, Cholesterol 91.4, Sodium 1491, Carbohydrate 32.5, Fiber 3.4, Sugar 2.6, Protein 18.7
SALMON CORN CAKES
Provided by Molly O'Neill
Categories dinner, appetizer, main course
Time 30m
Yield Four servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 12 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 447 milligrams, Sugar 2 grams, TransFat 0 grams
CORN CAKES WITH SALMON ROE
Categories Appetizer Cocktail Party Salmon Corn Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 30 hors d'oeuvres
Number Of Ingredients 13
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.
SALMON AND CORN CAKES
Teriyaki marinade stirs up extra zip in tasty fish cakes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 16
Number Of Ingredients 16
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.
Nutrition Facts : Calories 200, Carbohydrate 12 g, Cholesterol 75 mg, Fiber 1 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 740 mg
SALMON CROQUETTES CORNMEAL STYLE
I have prepared these 3 ways: Fried, browned, and oven baked (baked add 15 more minutes to passive cooking). This is the Southern twist as I don't know any other way. If you ask DH what he's hungry for, he'll ALWAYS ask for these.
Provided by Southern Lady
Categories < 30 Mins
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Open and drain cans of salmon. Clean by removing skin and bones. (If you miss a few of the tiny bones, don't worry, salmon is so forgiving--they're brittle and edible).
- In a medium bowl, add salmon and the next 9 ingredients and mix well.
- If you're pan browning or baking, form 8 patties (flying saucer shape).
- If you're frying, form 8-10 round balls.
- Once the croquettes are formed, roll or dredge in 1/2 cup cornmeal in a shallow bowl.
- PAN BROWNING: On med-high, heat 3 tablespoons olive oil and pan brown 4 patties at a time, making sure they don't touch and you have room to flip each one easily. Brown on each side approximately 3 minutes each. Lay a paper towel on a plate and place the first 4 patties. ADD 3 tablespoons more olive oil for remaining patties.
- BAKING: Preheat oven to 400°F; lay 8 patties in a metal 9x13-inch pan and Pam spray the top of each. Bake for 10-15 minutes and flip and continue baking for another 10-15 minutes.
- FRYING: In a large skillet on medium high heat, add enough oil to cover 1/3 the height of the croquette. Fry 4 at a time giving you room to roll them on all sides until the entire piece is nicely browned (4-5 minutes). Drain on paper towels.
- Eat them plain or I offer homemade tartar sauce and seafood cocktail sauce as condiments.
Nutrition Facts : Calories 348.1, Fat 8.8, SaturatedFat 1.4, Cholesterol 109.8, Sodium 186.4, Carbohydrate 18.5, Fiber 1.8, Sugar 0.6, Protein 46.5
SPICY SMOKED SALMON CORNCAKES
Can be prepared in 45 minutes or less.
Yield Makes about 6 corncakes, serving 2 as a brunch entrée
Number Of Ingredients 13
Steps:
- In a small bowl whisk together cornmeal, flour, baking soda, and salt. In a bowl whisk together egg, buttermilk, and cream cheese. Chop half of corn coarse and stir into buttermilk mixture with remaining corn, chives, peperoncini, salmon, and cornmeal mixture until just combined.
- In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and, working in batches, drop batter by 1/4-cup measures into skillet. Spread batter slightly to form 3 1/2- to 4-inch cakes and cook 2 to 3 minutes on each side, or until golden brown. Transfer corncakes as cooked to a heatproof platter and keep warm. Serve corncakes with sour cream, chopped red onion, and lemon slices.
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