Freshsalmonandlimecakes Recipes

CHEF JOHN'S FRESH SALMON CAKES

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.

FRESH SALMON CAKES

Steps:

• Using sharp knife, cut flesh off skin, then discard skin. Chop salmon flesh into 1/4- to 1/3-inch pieces and mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.
• Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet. They can be frozen at this point, then bagged together to cook from frozen when you want them. Double cooking time if frozen.
• Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer. Transfer cakes to plate lined with paper towels to absorb excess oil on surface, if desired, about 30 seconds, and then serve immediately.

FRESH SALMON CROQUETTES

Steps:

• Put the salmon through the medium blade of a meat grinder into a large bowl. Lacking a meat grinder, chop the salmon by hand or place it in a food processor and pulse briefly until chopped medium fine, then transfer it to a bowl. Be careful not to chop the fish too fine or the croquettes will be dry.
• To the salmon add the bread crumbs, cream, shallots, garlic, herbs, mustard, eggs, lemon juice, Tabasco, salt, and pepper. Using your hands or a wooden spoon, mix thoroughly. Form the mixture into six burgerlike patties, each about 3/4 inch thick. Spread about 1/2 cup flour on a plate and dip the patties, one at a time, in it to coat on both sides, shaking off any excess.
• Heat the oil in a large heavy skillet over medium heat; it should be hot enough so a sprinkle of flour sizzles on contact. Add the butter to the hot oil and, as soon as it has melted, add the salmon croquettes and fry until cooked through and golden brown on both sides, about 5 minutes per side.
• Using a slotted spoon, transfer the croquettes to paper towels to drain, then serve immediately.

FRESH SALMON AND LIME CAKES

Steps:

• To make the salmon cakes, remove any bones from the salmon and chop into 5mm (1/4 inch) dice.
• Combine the chopped salmon with the egg white, corn flour, lime leaves, ginger, wasabi paste and chopped parsley.
• (MIX IT WELL) Heat 1 cm (1/2 inch) of oil in frying pan over medium heat, to shallow fry the cakes.
• Place 2 tablespoons of the mixture into the hot oil and cook for 35-45 SECONDS each side, or till golden brown in colour.
• Drain on kitchen towels, and keep warm in a low oven till you finish cooking up the batter.
• To make the lime dipping sauce, combine all the ingredients.
• Serve the dipping sauce with the warm salmon cakes.

SALMON CROQUETTES WITH FRESH SALMON

Steps:

• Finely chop the salmon using a food processor.
• Transfer salmon to a bowl with baking mix, onion, bell pepper, parsley, egg, garlic, Worcestershire, seasoned salt, and seafood seasoning. Mix until the ingredients are well blended.
• Form the mixture into 8 small patties, and place onto a plate lined with waxed paper. If you are struggling to form the patties due to the mixture being sticky, rinse your hands after forming every few patties, as the mixture is easier to work with while your hands are clean. Refrigerate the patties for 30 minutes.
• Heat the vegetable oil in a skillet over medium heat. Place the cornmeal into a shallow dish and dredge each patty in the cornmeal, pressing lightly so that the cornmeal adheres to both sides of the patties.
• Working in batches, cook the patties in the oil until golden and cooked through, 3 to 4 minutes per side.