SALMON CAKES WITH GINGER-SESAME SAUCE
By FN chef Ellie Krieger published in the USA Weekend magazine. This recipe relies, pretty much, on pantry ingredients. If I did not have fresh ginger for the sauce, I would mix mayonnaise with Thai chili sauce or sriracha.
Provided by duonyte
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Remove the crusts from the bread tear into pieces and process in a food processor until you get fine bread crumbs. (I just put in a bowl and processed with my hand blender, worked just fine). You will have about 3 cups of soft crumbs.
- In a large bowl, flake apart the salmon with a fork. Add the eggs and mix well.
- Finely chop 4 of the scallions (white and green parts) and add to the bowl.
- Add the water chestnuts, cilantro pepper and the bread crumbs and mix well.
- Shape into 12 patties.
- In a large non-stick skillet, heat 1 1 2 tsp of the oil over medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer to a plate and cover with foil.
- Repeat with remaining oil and salmon patties.
- Sauce: if you do not have Greek-style yogurt, use 1/2 cup regular non-fat yogurt but drain it in a coffee filter for 30 minutes.
- Place all ingredients in a small bowl and whisk until smooth.
- Serve the patties with the sauce on the side, and garnished with the remaining chopped scallion.
Nutrition Facts : Calories 340.8, Fat 13.4, SaturatedFat 2.5, Cholesterol 128.8, Sodium 337.8, Carbohydrate 19, Fiber 1.3, Sugar 3.5, Protein 34.5
SALMON CAKES WITH CREAMY SAUCE
Make and share this Salmon Cakes With Creamy Sauce recipe from Food.com.
Provided by Sharon123
Categories Canadian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To make sauce:.
- Combine ingredients in a small bowl and mix well. Set aside.
- To make salmon cakes:.
- Preheat oven to 450°F Coat a baking sheet with cooking spray.
- 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.
- Put salmon in a medium bowl. Flake apart with a fork, remove any bones and skin. Add egg and mustard(and honey if using), mix well. Add onion mixture, breadcrumbs and pepper, mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
- Heat remaining 1 1/2 teaspoons oil in the skillet over medium heat. Add 4 patties and cook until the bottoms are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
- Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Serve salmon cakes with creamy sauce and lemon wedges.
- Enjoy!
Nutrition Facts : Calories 277.7, Fat 15.3, SaturatedFat 2.8, Cholesterol 139.5, Sodium 586.2, Carbohydrate 8.8, Fiber 1.3, Sugar 3.3, Protein 27.5
SALMON CAKES WITH GINGER/SESAME SAUCE
Adapted from Ellie Krieger's recipe--delicious salmon cakes, much like crab cakes, with a bit of oriental flare.
Provided by Chef Luvfood
Categories Asian
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Make the ginger/sesame sauce first.
- In small bowl, add all ingredients for sauce and mix well. Set aside.
- Make the salmon cakes.
- In large bowl, break apart salmon with fork.
- Add the egg substitute and mix well. Finely chop 3 scallions (whites and greens) Reserve some for garnish, and add rest to bowl.
- Add the water chestnuts, cilantro, pepper and 2 cups of bread crumbs. If mixture seems too thick, add a bit of milk to loosen. Mix well. Shape into 12 patties.
- In large nonstick skillet, heat olive oil over medium heat. Coat formed patties with the remaining 1 cup bread crumbs and place into hot oil. Sauté for 5 minutes each side, until golden brown.
- Serve warm with ginger/sesame sauce and garnish with reserved chopped scallion.
Nutrition Facts : Calories 472.6, Fat 20.8, SaturatedFat 4.5, Cholesterol 68, Sodium 822.6, Carbohydrate 43.9, Fiber 3.6, Sugar 4.5, Protein 27.2
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