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 AND CORN FRITTERS
This recipe was originally based on using fresh salmon that is poached. Too much work! I substitute canned red salmon. If you feel lazy substitute fresh corn kernels with canned corn.
Provided by Wendys Kitchen
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Drain and flake salmon.
- Add next twelve ingredients. Mix well.
- Shape into patties.
- Coat with remaining breadcrumbs.
- Refrigerate until needed.
- Gently fry in oil until golden brown.
Nutrition Facts : Calories 632.8, Fat 31.4, SaturatedFat 5.1, Cholesterol 166.8, Sodium 1155.4, Carbohydrate 52.1, Fiber 4.8, Sugar 7.3, Protein 38.1
CORN FRITTERS WITH SMOKED SALMON
Provided by Food Network
Yield 6 servings
Number Of Ingredients 14
Steps:
- Trim both of the zucchini as follows: by cutting lengthwise, remove the outer 1/4-inch of flesh all around. Discard the central core. Cut the outer sections into 3/4 by 1/8-inch julienne. Preheat the oven to 200 degrees. In a large bowl, combine the corn, onion, basil, parsley, and zucchini and toss to mix. Add the flour and toss with your hands, seperating all the ingredients to be sure they are all coated evenly with the flour. Add the salt, pepper, and sparkling water and combine well. The mixture should be airy and light, not wet; do not overmix. In a large heavy saucepan or deep-fryer, heat a generous amount of vegetable oil to 375 degrees. Gather the batter into loose, free-form fritters (about 3 inches in diameter) and fry them, 2 at a time, until they are golden brown, about 1 1/2 minutes on each side. With a skimmer or kitchen tongs, gently transfer them to paper towels, drain, and place in the warm oven while you finish cooking the other fritters. Place a fritter in the center of each of 6 warmed breakfast plates and lay the salmon in a circle around the base of each. Place a few dollops of sour cream on the salmon and drizzle Basil Oil around the edges of the plates. Serve immediately.
SALMON AND CORN FRITTERS
A great appetiser which can be made a day ahead of when you want to serve them, wrapped in foil and reheated when you're ready to serve them. Adapted from a recipe in the Australian magazine 'New Idea'. If you are serving these at a family gathering, most children would probably enjoy these minus the sour cream and smoked salmon!
Provided by bluemoon downunder
Categories Onions
Time 30m
Yield 24 Salmon and Corn Fritters, 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan, preferably non-stick; add the onion and garlic and cook, stirring occasionally until both have softened; reserve 1 tablespoon of the onion and garlic mixture for topping; place the remaining onion and garlic in a large bowl and add the corn kernels, flour, eggs and dill; season with salt and pepper and stir to combine.
- Heat a large oiled, non-stick pan over a medium heat; spoon tablespoons of the corn mixture into the pan and repeat to make 5 fritters; cook for about 2 minutes on each side or until the fritters are golden and cooked through; remove the fritters and drain them on absorbent paper and cover them to keep them warm; repeat with the remaining corn mixture.
- Combine the sour cream, capers and reserved onion and garlic in a small bowl.
- TO SERVE: divide the sour cream mixture evenly among the fritters, top with the smoked salmon and garnish with the fresh dill.
Nutrition Facts : Calories 211.4, Fat 8.3, SaturatedFat 2.8, Cholesterol 83, Sodium 270.2, Carbohydrate 26.8, Fiber 2.9, Sugar 1, Protein 11
SAUTEED SALMON WITH SWEET CORN
Provided by Bryan Miller
Categories dinner, weekday, main course
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Remove the stems from the mushrooms, and reserve them from the sauce. If the mushrooms are large, halve or quarter them.
- Skewer the garlic clove securely onto the tines of a fork. Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. When the oil just begins to smoke, add the spinach. Cook, stirring with the fork, until wilted. Season with salt and pepper, and place in a colander to drain.
- In the same pan, melt 3 tablespoons of the butter. Saute the mushrooms, stirring with the fork, until softened, 1 to 2 minutes. Add the corn, and cook until heated through, 1 to 2 minutes. Season with salt and pepper.
- Arrange the spinach in the center of 4 plates. Surround the spinach with the corn mixture. Keep warm. Heat the remaining oil and butter in the pan over high heat. Season the salmon with salt and pepper, and saute until medium-rare, about 2 minutes per side.
- Place a salmon fillet atop the spinach on each plate. Spoon the sauce over the salmon, garnish with chives, and serve immediately.
Nutrition Facts : @context http, Calories 490, UnsaturatedFat 20 grams, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 665 milligrams, Sugar 6 grams, TransFat 0 grams
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