Southwest Salmon Cakes With Creamy Chipotle Sauce Recipes

SOUTHWEST SALMON WITH CILANTRO-LIME SAUCE (COOKING FOR 2)

Steps:

• In small bowl, mix sour cream, cilantro, lime peel, lime juice, honey and salt; set aside.
• Season salmon fillets with taco seasoning mix. In 8-inch skillet, heat oil over medium heat. Add fillets to skillet, skin-side down.
• Cook 6 to 8 minutes or until skin is browned. Turn fillets; cook 2 to 4 minutes or until salmon flakes easily with fork.
• Serve salmon with cilantro-lime sauce.

SALMON CAKES WITH CREAMY SAUCE

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!

SLAMMIN' SOUTHWESTERN SALMON PATTIES OR SALMON CAKES

Steps:

• Mix all ingredients together in bowl. Cover with plastic wrap and let sit, refrigerated for at least half-hour to allow flavors to blend.
• Heat non-stick skillet on med-hi, spray with olive oil spray.
• Form patties and cook in skillet for about 5 mins each side or until outside is crispy.
• The cheese helps the patties stay together and keeps everything moist. Yum!

SMOKED SALMON QUESADILLAS WITH CREAMY CHIPOTLE SAUCE

Steps:

• In a small bowl, mix the first 5 ingredients. In another bowl, mix cream cheese and goat cheese until blended; spread over tortillas. Top half side of each with the salmon, shallots and red pepper; fold over. , Place quesadillas on a greased griddle. Cook over medium heat until lightly browned and cheeses are melted, 1-2 minutes on each side. Serve with sauce; top with cilantro.

SALMON CAKES WITH YOGURT CHIPOTLE SAUCE

Steps:

• Make the Sauce: Place yogurt in a strainer lined with cheesecloth or papper towels set over a bowl, cover with plastic wrap, drain in the refigerator for 6 to 24 hours. Puree chiles in a lender with the water. Mix with yogurt and add salt to taste. Refrigerate until ready to use.
• Make the Salmon Cakes: Bring a large pot of water to a simmer. Add the salmon and simmer 3 to 4 minutes, until cooked. Drain and cool, then break into chunks.
• Combine safflower oil, onion, and thyme in a large skillet and saute over low heat until onion is translucent, about 5 minutes. Add red pepper and cook 1 minute longer. Cool mixture.
• Heat oven to 450 degrees. Combine salmon, onion mixture, and remaining ingredients except bread crumbs for coating in a large bowl. Spray a baking sheet with nonstick spray. Shape patties into 12 cakes. Coat with bread crumbs and place on baking sheet.
• Bake for 5 minutes then turn over and bake 2 to 3 minutes longer, until lightly browned. Serve with sauce.

SOUTHWEST SALMON CAKES WITH CREAMY CHIPOTLE SAUCE

Steps:

• CAKES AND BREADING:Dice or chop salmon into 1/4 inch pieces. Remove crust from bread, crumb bread into small bits. In a medium bowl, Combine salmon, bread, onion, cilantro, scallions and parsley. In a small bowl cream mayo, mustard, chipotle, salt and lime juice. Pour over Salmon mixture. Gently mix until thoroughly combined. Using a fat 1/4 cup measure, form patties about 3/4 in thick. Place on parchment paper lined tray. Place in fridge or ice chest for 30 minutes. In a bowl combine eggs, oil and water, mix well. Place flour and bread crumbs on separate plates. Remove cakes from fridge. Dip cakes into flour, shake off excess. Dip into egg mix, then into bread crumbs, coating well.Pour 1/2 inch oil into oven. Heat until just smoking. Fry cakes for 2-4 min. per side until golden brown, using care when turning.CHIPOTLE SAUCE:In a small bowl, cream mayo, sour cream and lime juice. Mix in all other ingredients until well blended. Place in fridge for 30 min. to blend flavors. Remove 15 min. before serving.Serve Salmon cakes with a dollop of chipotle sauce, with the extra in a bowl nearby. Garnish with red pepper rings and asparagus.