Deviled Salmon Cakes With Lemon Herb Mayonnaise Recipes

SALMON CAKES WITH LEMON-HERB SAUCE

Steps:

• In a small bowl, combine the mayonnaise, horseradish, lemon juice, thyme, salt and lemon-pepper. Cover and refrigerate. For salmon cakes, in a bowl, combine the salmon, mayonnaise, green onion, red pepper, bread crumbs, lemon juice, seasoned salt and cayenne. Shape into four balls; roll in cornmeal. Flatten balls into 3-in. patties., In a skillet, cook patties for 4 minutes on each side or until golden brown and heated through. Serve with lemon-pepper sauce mixture.

SALMON CAKES WITH LEMON-HERB MAYONNAISE

Steps:

• Combine first 7 ingredients in medium bowl and stir gently to blend. Season with salt and pepper. Mix in egg. Shape salmon mixture into 6 patties, about 3/4 inch thick. Arrange on plate.
• Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 1/2 teaspoons thyme in small bowl. Season sauce to taste with salt and pepper. (Salmon cakes and sauce can be prepared 1 day ahead. Wrap separately and refrigerate.)
• Melt butter in heavy large skillet over medium-low heat. Add salmon cakes and sauté until brown and cooked through, about 5 minutes per side. Transfer to platter. Serve with sauce.

SALMON CAKES WITH LEMON - HERB MAYONNAISE

Steps:

• To make lemon-herb mayo: Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 ½ tsps thyme in small bowl.
• Season sauce to taste. Refrigerate until needed.
• To make salmon cakes: Combine first 7 ingredients in medium bowl and stir gently to blend. Season to taste. Mix in egg. Shape into 6 patties, about ¾ inch thick.
• Melt butter in large skillet over medium-low heat. Add salmon cakes and sauté until brown and cooked through, about 5 minutes per side.
• Serve with sauce.

SALMON CAKES WITH LEMON HERB SAUCE

Steps:

• In a bowl, combine bell pepper, onions, mayonnaise, lemon juice, seasoned salt and cayenne pepper.
• Stir in Chicken of the Sea Salmon, egg and 1/4 cup of the breadcrumbs; mix until well blended.
• Divide and form mixture into 8 balls.
• Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick.
• In buttered skillet, over medium heat, fry cakes until golden brown.
• Serve immediately with Lemon-Herb Sauce.
• LEMON-HERB SAUCE. In a bowl, combine: 3/4 cup mayonnaise, 1 Tbsp lemon juice, 1 Tbsp prepared horseradish, 1 tsp dried thyme, salt and pepper, to taste. Blend well. Chill until ready to serve. Makes about 1 cup.

DEVILED SALMON CAKES

Steps:

• 1. Carefully flake the salmon into a bowl, discarding any small bones, cartilage, and skin. Add the onion, celery, corn, salt, and pepper. Fold together with a rubber spatula. Set aside.
• 2. In another bowl, combine the mayonnaise, mustard, pickle relish, lemon juice, Worcestershire sauce, paprika, and Tabasco sauce. Fold these ingredients into the salmon mixture.
• 3. Lightly beat the egg. Using the rubber spatula, fold into the salmon mixture along with 1/2 cup of the cracker crumbs. Place the remaining cup of cracker crumbs on a dinner plate.
• 4. Form the salmon mixture into eight 3-inch patties. Carefully coat them with the cracker crumbs. Refrigerate, loosely covered, for 1 hour.
• 5. Melt the butter with the oil in a 10-inch nonstick skillet over medium heat. Cook the salmon cakes, four at a time, for 3 to 4 minutes per side, pressing down slightly on them with the back of the spatula and adding more butter or oil to the skillet if necessary. Remove to paper towels to drain.
• 6. To serve, spoon 2 tablespoons of the Light Lemon Yogurt Sauce onto the center of 8 medium-sized plates. Place a salmon cake atop the sauce in the center of each plate. Serve immediately.

SALMON DEVILED EGGS WITH HOMEMADE MAYONNAISE

Steps:

• To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise. Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper. Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit.
• Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool. Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate.
• To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.

DEVILED SALMON CAKES WITH LEMON-HERB MAYONNAISE RECIPE

Steps:

• Combine first ingredients, mixing in egg to combine. Season with salt and pepper. Make 6 patties. Make sauce. These patties can be made ahead. Brown over medium low heat when ready to cook, 5 minutes per side. Serve with sauce!