WILD RICE SALMON CAKES
Provided by Abra Pappa
Number Of Ingredients 13
Steps:
- You can begin with either fresh wild salmon or canned wild salmon. If using fresh, grill or bake until cooked throughout
- In a large bowl add all ingredients, stir well to combine
- Form medium size patties and place on slightly greased cookie sheet (I just poured a scant drop of olive oil onto a paper towel and rubbed the paper towel over the cookie sheet
- Bake in 375 oven for 25 minutes
- Top with salsa verde or jar salsa or I made a pickled jalapeno tarter sauce... simply chop store bought pickled jalapenos and stir together with 1 tbsp greek yogurt and 1 tbsp vegenaise, thin slightly with juice from the jalapenos.
- These store very well in an airtight glass container layered with parchment paper for 4-5 days. Simply pop in the oven for a bit to reheat
Nutrition Facts : Calories 102 kcal, Carbohydrate 10 g, Protein 7 g, Fat 3 g, Cholesterol 40 mg, Sodium 77 mg, ServingSize 1 serving
SALMON WITH ESCAROLE AND WILD RICE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the wild rice mix as the label directs. Fluff and set aside.
- Toss the escarole with the red onion, parsley, sun-dried tomatoes, pistachios, lemon juice and 2 tablespoons olive oil in a large bowl. Add the warm rice, season with salt and pepper and toss again. Divide among plates and top with the goat cheese.
- Heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Season the salmon with salt and pepper and add skin-side down to the pan. Cook until the salmon skin is crisp, about 4 minutes. Flip and cook until the salmon is just cooked through, about 2 more minutes.
- Top each salad with a salmon fillet, skin-side up. Serve with lemon wedges.
Nutrition Facts : Calories 430, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 68 milligrams, Sodium 527 milligrams, Carbohydrate 30 grams, Fiber 6 grams, Protein 32 grams, Sugar 4 grams
SALMON AND WILD RICE CAKES
Steps:
- In a food processor, add onion, celery, parsley and garlic. Process until finely chopped. Scrape down the sides of the bowl and add the rice. Pulse just a few times until the ingredients are combined- the rice should keep most of its shape (you aren't making pureed rice).
- In a large bowl, combine the rice mixture, salmon, yogurt, egg and 1 tablespoon of the lemon juice. Mix well. If the mixture does not seem wet enough, add more lemon juice (or yogurt). Season the mixture with salt and pepper.
- Using a ⅓ cup measure, scoop out the mixture and form into patties (I got 10 patties with the ⅓ cup measure- use the ¼ cup if you would like more or smaller cakes). Place formed patties on a parchment-or-foil-lined cookie sheet and freeze until they firm up a bit, about 30 minutes.
- When the salmon cakes have firmed up, preheat the broiler on high. Place the oven rack about 10 inches below the element (in other words- don't put it right under the broiler, give it some space). Broil for 10-15 minutes, or until golden brown and cooked through. Serve hot and enjoy!
CHEF JOHN'S FRESH SALMON CAKES
Salmon cakes are one of my go-to emergency meals. Every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that's very easy to get into a rut with. People generally find a few recipes that work for them, and just stay with those, but this fairly simple preparation should be easy to add to anyone's rotation. Serve with lemon wedge and remoulade sauce. You can use any bread crumbs instead of panko breadcrumbs, if desired.
Provided by Chef John
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 1h35m
Yield 4
Number Of Ingredients 15
Steps:
- Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.
- Stir salmon, onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
- Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.
- Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.
Nutrition Facts : Calories 459.7 calories, Carbohydrate 8.5 g, Cholesterol 101.6 mg, Fat 33.5 g, Fiber 0.4 g, Protein 31.6 g, SaturatedFat 5.3 g, Sodium 337.3 mg, Sugar 0.8 g
SALMON WITH WILD RICE
I found this recipe in with some new cookware. Prep time does not include marinating time of 30 to 60 minutes.
Provided by Chris Reynolds
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Prepare the rice. Rinse the rice in a strainer under cold water. In a sauce pan, combine the rice, broth, zest, juice, salt, and butter. Cover and cook on high 30 to 45 minutes, or until tender. Stir in rest of ingredients and set aside.
- Prepare the salmon. Place orange juice and anise into a sauce pan. Heat to boiling and continue to cook until reduced to 1-1/2 cups. Let cool to room temperature and remove anise.
- In a blender add the cooked orange juice, salt, oil, garlic, and cumin. Blend for 30 seconds.
- Pour half the mixture into a plastic bag and add the salmon. Squeeze out the air as you seal the bag. Marinate the salmon in refrigerator about 30 minutes to 1 hour.
- Preheat a non-stick frying pan on high and cook the salmon for 3 minutes. Turn the fillets over carefully and reduce the heat to medium and cook for another 3 to 4 minutes.
- Serve with the rice and pour remaining half of orange juice mixture over the salmon.
Nutrition Facts : Calories 894.7, Fat 49.2, SaturatedFat 8.2, Cholesterol 85, Sodium 1862.7, Carbohydrate 65.8, Fiber 7, Sugar 14.5, Protein 50
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