Salmon Cakes With Lime Sauce Recipes

SALMON CAKES WITH LIME SAUCE

Steps:

• For the sauce:.
• Combine in small bowl juice of lime, mayonnaise and sour cream; mix well. Cover; refrigerate until ready to serve.
• For salmon cakes:.
• Drain salmon using a small colander bowl and flake using a pastry blender or fork. Add salmon to a bowl and add remaining ingredients (use only 1/2 cup of bread crumbs); mix well to combine.
• Sprinkle remaining 1/4 cup of bread crumbs onto bottom of a shallow dish or plate. Scoop salmon mixture into balls ( I use a 2tb scoop) and flatten into bread crumbs coating booth sides evenly. Use more bread crumbs if necessary to coat salmon cakes.
• Heat 1-2 tb of olive oil in skillet over medium heat until hot. Cook salmon cakes until golden brown, carefully turning once.

HEALTHIER SALMON CAKES WITH LIME DILL SAUCE

Steps:

• To make the salmon cakes, first mix together yogurt, Parmesan cheese, egg, mustard, chives, parsley, shallot, garlic, salt and pepper in a large bowl.
• Gently mix salmon and panko breadcrumbs into the yogurt mixture.
• Divide salmon-yogurt mixture into 8 equal portions and shape into 2-inch cakes. Refrigerate for 1 to 4 hours.
• Meanwhile, prepare the lime dill sauce. In a medium bowl, stir together yogurt, lime juice, lime zest, dill, salt and pepper. Mix well and refrigerate until well chilled.
• To finish the salmon cakes, spray a large nonstick skillet with nonstick cooking spray and place over medium high heat.
• Slide cakes into the hot skillet and cook about 4 minutes per side or until golden brown and heated through.
• Serve the cakes hot with the chilled lime dill sauce.

SALMON CAKES WITH COOL LIME SAUCE

Steps:

• 1. For sauce, zest lime measure to 2 teaspoons of zest. Juice lime to 2 teaspoons of juice. Combine zest, juice, mayo, and sour cream, mix well. Cover and refrigerate till ready to use.
• 2. For salmon cakes, drain salmon and flake using a fork. Finely chop bell pepper and thinly slice green onions. Snip cilantro using kitchen shears. Add bell pepper, green onions, cilantro, 1/2 cup bread crumbs, mayo and egg white to salmon; mix well.
• 3. Sprinkle remaining 1/4 cup bread crumbs into the bottom of a shallow dish or plate. Using a medium scoop, scoop salmon mixture over bread crumbs; flatten with the back of scoop to 1/2 inch thickness. Turn to coat evenly with bread crumbs.
• 4. Heat large skillet over medium until hot. Cook salmon cakes 6-8 minutes or until golden brown, carefully turning once. Serve with sauce.

SALMON CAKES WITH GARLIC SAUCE

Steps:

• Set aside ingredients for sauce to be mixed separately.
• Mix together salmon, chopped dill, garlic powder, and kosher salt. NOTE: fresh salmon tastes much better, but canned salmon can also be used. Add pepper as desired.
• Chop bell pepper finely. Beat together egg, yogurt, hot sauce and mustard and blend with ingredients in the bowl.
• Combine all ingredients (except ailoi ingredients) and mix well. The mixture will appear loose, which is how it's supposed to be. Most recipes load up on bread crumbs as a binder, which makes the patties more firm, but also cheats you out of some of the beautiful salmon.
• Set out sheets of wax paper that are larger than the salmon cakes. Season bread crumbs with a little bit of salt and pepper and place in a shallow bowl. Dust a bit of the wax paper with the bread crumb mixture, then place 1/12 of the salmon mixture on top. Form into patties (I used a ring mold).
• NOTE: with a good teflon pan, you shouldn't need to use oil or cooking spray.
• Heat a pan to medium temperature. Pick up the wax paper along with the salmon patty, then flip over onto the pan, discarding wax paper sheet. Cook for about 3 minutes, then flip over and cook for 2-3 minutes, or until lightly brown.
• Mix sauce ingredients together thoroughly and top as desired.