Zestysalmoncakes Recipes

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.

Steps:

• In a small bowl, combine yogurt, spicy dijon, dill, chives, and honey. Set aside.
• Cut salmon into ½ inch (1¼ cm) cubes and transfer to a food processor.
• Pulse 5 times.
• Add onion, dill, horseradish, honey, salt, and pepper and pulse a few more times to combine.
• Form mixture into 4 patties.
• Drizzle small amount of olive oil into frying pan and heat pan to medium-high.
• Cook patties for 3-4 minutes until browned. Flip and cook another 3-4 minutes until browned.
• Serve on your favorite multi-grain bread with yogurt dill sauce.
• Enjoy!

Steps:

• In a large bowl, combine all ingredients except the butter and lettuce leaves.
• Shape into 6 small cakes.
• Heat butter in a skillet over medium heat and cook cakes until browned, about 5 to 6 minutes per side.
• Arrange Romaine leaves on serving plate and place salmon cakes on top.
• Serve with your favorite remoulade sauce drizzled over, or on the side.
• Note; You may also shape these into 4 larger patties and enjoy them as a sandwich on Kaiser rolls.

Steps:

• For the keftethes: Line a sheet tray with wax paper and set aside. In a large mixing bowl combine the salmon, parsley, celery, breadcrumbs, oil, salt, pepper, dill, garlic and onions. Knead the mixture thoroughly and form into several round keftethes (cakes).
• For the flour mixture: Mix together the breadcrumbs, flour and parsley, and then set aside in a shallow pan or baking sheet.
• Coat each cake in the flour mixture and then place the formed and floured cakes on the prepared sheet tray and refrigerate for 1 hour.
• For the sauce: Mix together the yogurt, salt, lemon juice and dill, and set aside.
• To cook, pan fry the keftethes over medium-high heat until golden brown, 3 to 5 minutes on each side. Serve the keftethes with the yogurt dill sauce.

Steps:

• In a large bowl, combine the first nine ingredients. Shape into four patties. , In a large skillet, cook patties in butter over medium heat, for 5-6 minutes on each side or until browned. Serve on rolls with lettuce.

Steps:

• Mix salmon and salad dressing in a bowl and set aside. Finely crush the crackers and add them to the salmon mixture. Optional Step: allow mixture to set 10-15 minutes. Add parmesan cheese and egg to mixture and mix well. Divide 2 slices of cheese into 3 strips and fold.
• Place spoonful of salmon mixture in hand. Meld into a ball, and then smash flat in the palm of your hand. Place cheese in the center of the salmon. Cover cheese with more of the salmon mixture.
• Shape into a patty, making sure the cheese is completely sealed in the salmon mixture. Optional Step: dredge the patty in crushed instant potatoes. This step allows for a more even brown appearance, but is not necessary for the great taste.
• Pan fry over medium heat in a small amount of vegetable or olive oil.

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, 1/4 cup sugar and butter. Reserve 1/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream, lemon zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust; top with reserved crumb mixture.
• Bake 40 min. or until center is almost set. Cool completely.
• Refrigerate 4 hours.

Steps:

• Combine ingredients: mix well.
• Shape into four patties. In a skillet over medium heat,cook patties in butter until browned, about 6 minutes on each side.