TEX MEX SALMON CAKES
I made this variation of salmon patties/cakes last night. Very frugal and thrifty recipe but tastes great. Serves 2 at 3 to 4 cakes each depending on how they are formed.
Provided by StrawberryParfait
Categories High Protein
Time 20m
Yield 6-8 patties/cakes, 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix all well. Form into small or medium size patties/cakes in hand.
- Drizzle olive oil or vegetable oil in a skillet. Does not need to be a lot, just enough so the cakes won't stick.
- Pan fry till golden brown on both sides.
- Serve with Spanish Rice:.
- Rice cooked for two people with 1/4 c salsa added.
- Place rice in the middle of a plate and top with salmon cakes.
- If desired: Dipping sauce Tex mex sauce: ranch dressing or mayonnaise with Texas Pete to taste.
SALMON CAKES
For an elegant main course, serve Ina Garten's Salmon Cakes, made with a mix of fresh veggies, capers and Old Bay, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories appetizer
Time 2h20m
Yield 5 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
- Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
- Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
- Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
- Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.
ZESTY SALMON CAKES
Make and share this Zesty Salmon Cakes recipe from Food.com.
Provided by Christmas Carol
Categories < 60 Mins
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine all ingredients except the butter and lettuce leaves.
- Shape into 6 small cakes.
- Heat butter in a skillet over medium heat and cook cakes until browned, about 5 to 6 minutes per side.
- Arrange Romaine leaves on serving plate and place salmon cakes on top.
- Serve with your favorite remoulade sauce drizzled over, or on the side.
- Note; You may also shape these into 4 larger patties and enjoy them as a sandwich on Kaiser rolls.
Nutrition Facts : Calories 402.8, Fat 23.9, SaturatedFat 8.1, Cholesterol 213.5, Sodium 606.9, Carbohydrate 11.6, Fiber 1.5, Sugar 3.2, Protein 34.4
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