Moosewood Dressed Up Salmon Cakes With Herbed Mayonnaise Recipes

BAKED SALMON WITH HERBED MAYONNAISE

Steps:

• Combine all ingredients (except salmon).
• Stir well.
• Add a few dashes of seasoning salt and a few grinds of fresh pepper. Taste for seasoning preference. All measurements are approximate.
• Place fish into a baking pan sprayed with oil or rubbed with olive oil or butter.
• Season lightly with seasoned salt and pepper then generously spread mayo mixture all over the top of the fish. Make it to the thickness you prefer. I had about 1/4 in or so.
• Bake uncovered in a 450 degree oven until fish is almost done (mine took 15-20 min for fillets which seemed a bit long, but they weren't done.)
• Then broil until lightly golden.

MOOSEWOOD DRESSED-UP SALMON CAKES WITH HERBED MAYONNAISE

Steps:

• Chop potatoes, onions, and carrots.
• Place in a large covered saucepan with water to cover.
• Bring to a boil; then lower the heat and simmer for about 10 minutes, until the vegetables are tender.
• Place the fish on top of the vegetables, return to a simmer, and cook for about 2 minutes, until the fish flakes easily with a fork.
• Drain in a colander.
• In a large bowl, mash the drained vegetables and fish with a potato masher until thoroughly mixed.
• Add the egg, mayonnaise, mustard, fresh lemon juice, herbs, chopped garlic, salt, pepper and ¼ cup of the cracker meal or breadcrumbs. Mix thoroughly.
• In a skillet or frying pan, heat about ¼ inch of oil until it sizzles. (Less oil is needed in a nonstick frying pan.)
• With the cracker meal or bread crumbs handy and working over a large plate, pat and shape the fish mixture into six cakes.
• As you finish each one, sprinkle both sides with cracker meal and carefully place it in the pan.
• Fry the cakes for about 4 minutes on the first side, until golden brown and crisped.
• Then flip the cakes and cook for 2 or 3 minutes on the other side.
• Drain on paper towels to absorb some of the oil.
• Serve with lemon wedges, or combine all of the Herbed Mayonnaise ingredients to offer, if you wish.

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.

CRAB CAKES WITH HERBED MAYONNAISE

Steps:

• Spray 2 baking sheets with nonstick spray.
• Mix green onions, celery mayo, tarragon, Old Bay, Dijon, lemon juice and peel.
• Add in crabmeat, then 1 1/2 cups breadcrumbs.
• Stir in egg yolks.
• Place 2 1/2 cups breadcrumbs in a shallow bowl.
• Using 1 tablespoon for each cake, shape crab mixture into 1-inch diameter patties. Coat each patty with breadcrumbs: arrange on baking sheet.
• Chill at least one hour. (Can be made 1 day ahead. Cover, keep chilled.).
• Preheat broiler. Working with one sheet at a time, broil crabcakes 4 to 5 inches from heat source until golden brown and cooked through (watch carefully to prevent burning), about 4 minutes per side.
• Arrange on a platter. Top each cake with a dollop of herbed mayonnaise. Garnish with basil sprigs if desired.

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.