Does anybody have a good recipe for salmon cakes?
http://www.foodnetwork.com/recipes/paula-deen/salmon-croquettes-recipe/index.html
A simpler and quicker recipe that my mom taught me:
1 can of salmon
2 tbs of flour
1/2 medium onion (chopped)
Mix ingredients and make patties
Fry in pan using 1/4 - 1/2 cup of oil on medium heat turning until golden brown on both sides
1 (15 ounce) can pink salmon, undrained
1 egg
1 sleeve of saltine crackers, crushed
grated onion or finely chopped green onion, to taste
1 small clove garlic, finely minced
1 tablespoon finely chopped jalapeno pepper, if desired
1/2 - 3/4 cup cooking oil (I use canola oil)
Over medium heat, heat the oil in a large skillet. Combine the rest of the ingredients in a large mixing bowl. Using your hands, mix the ingredients together and shape into patties. Place the patties in the hot oil and brown on each side. Turn the heat down and continue cooking on low for about 20 minutes, turning often.
Here’s a quick one for salmon or tuna or chicken take-a-longs. It’s not great but good for a grab and go breakfast, lunch, or snack.
Chicken or the Sea Muffins
12 oz canned salmon or tuna, drained or 1 C chicken, cooked and chopped
3 eggs
1 stalk celery, diced
1/4 C onion, diced
4-6 oz cheddar cheese, shedded
salt and pepper, dill, or seasonings to taste
Stir together and pour into 6 sprayed muffin tins. Bake at 350 for 30 minutes. Note - don’t let them cook too long or they’ll dry out.
Serve with tarter sauce, hot sauce, or a saved fast food packet of ketchup or plain if you’re on the go.
Salmon Cakes (From Kraft - It’s my family’s favorite)
1 can (14.7 oz.) salmon, drained, skin and bones discarded
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1 cup shredded cheddar cheese (or mozz)
3/4 cup water
2 green onions, sliced
1/3 cup Mayonnaise
1 Tbsp. lemon juice
MIX all ingredients. Shape into 12 patties, using about 1/3 cup stuffing mixture for each patty. Refrigerate 10 min.
HEAT large nonstick skillet on medium heat. Add patties to skillet in batches.
COOK 6 min. or until golden brown on both sides, turning carefully after 3 min.
Seattle Salmon Cakes (Ivar’s Seafood)
Ingredients
1 pound poached or baked salmon - chilled, boneless, and skinless
1 sweet red pepper, diced
1 tablespoon vegetable oil
6 slices fresh white bread, crusts removed
1 tablespoon finely chopped fresh garlic
1-2 jalapeno peppers, seeded and finely chopped
1/4 cup chopped fresh cilantro leaves
1/4 cup mayonnaise
2 tablespoons Old Bay brand seasoning
Salt and freshly ground black pepper to taste
Vegetable oil for sauteing
Instructions
Poach or bake salmon. Remove all bones and skin. Cut into pieces. Saute the diced sweet peppers in the 1 tablespoon vegetable oil until wilted and set aside to cool. Place the bread in a food processor fitted with a metal blade, and process until finely crumbled. Measure and reserve 2 tablespoons of the bread crumbs to use in the filling. The remaining bread crumbs will be used to coat the salmon cakes.
Mix the salmon with the sweet peppers, garlic, jalapeno peppers, cilantro leaves, and mayonnaise. Add the seasoning powder, 2 tablespoons of bread crumbs, and salt and pepper. Mix well, then refrigerate 20 minutes before continuing.
Cover a work surface with waxed paper sprinkled with the reserved bread crumbs. Using a 2-ounce ice cream scoop, form 8 equal-sized portions of salmon. With the palm of your hand, pat each portion in to a disk-shaped cake approximately 1/4-inch thick. It is important for the salmon cakes to be the same thickness so that they will cook uniformly. Press each cake into the bread crumbs, turning them so they coast evenly on all sides. Refrigerate at least 1 hour to prevent the cakes from crumbling during cooking.
Preheat the oven to 375 degrees F. No more than 30 minutes before you plan to serve the salmon cakes, add enough vegetable oil to cover the bottom of an oven-proof saute pan. Heat until just before it begins to smoke. Add the salmon cakes gently, being careful not to crowd the pan. (Cook them in two batches if necessary.) When the salmon cakes are well browned on both sides, bake them 6 minutes to ensure that they are fully cooked and hot at the center. Serve with chili mayonnaise or mayonnaise flavored with mustard or horseradish, and garnish with a small salad.
Yield: 8 as an appetizer or 4 as an entree