Salmon And Corn Cakes Recipes

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SALMON AND CORN CAKES



Salmon and Corn Cakes image

Teriyaki marinade stirs up extra zip in tasty fish cakes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 16

Number Of Ingredients 16

2 cans (14 3/4 ounces each) pink salmon, drained
1 can (6 to 7 1/2 ounces) pink salmon, drained
1 can (7 ounces) whole kernel sweet corn, drained
1/2 cup chopped bell pepper
1/2 cup chopped onion
6 cloves garlic, finely chopped
3 eggs, beaten
1/2 cup teriyaki marinade
1/3 cup lemon juice
1 tablespoon Progresso™ plain bread crumbs
2 teaspoons dried seafood seasoning (from 6-ounce container)
2 teaspoons pepper
1 teaspoon celery seed
Dash of sugar
1 cup Gold Medal™ all-purpose flour
1/2 cup vegetable oil

Steps:

  • In large bowl, stir together salmon, corn, bell pepper, onion and garlic; stir in eggs. Stir in all remaining ingredients except flour and oil; gradually stir in flour. Shape mixture into sixteen 3-inch patties, using about 1/3 cup mixture for each.
  • In 10- or 12-inch skillet, heat oil over medium heat. Cook patties in oil about 8 minutes, turning once, until deep golden brown. Drain on paper towels.

Nutrition Facts : Calories 200, Carbohydrate 12 g, Cholesterol 75 mg, Fiber 1 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 740 mg

SALMON CORN CAKES WITH CILANTRO-PEPPER VINAIGRETTE



Salmon Corn Cakes With Cilantro-Pepper Vinaigrette image

From Calcium-Rich Canned Salmon Recipes in Good Food Magazine March 1988. I think this makes an elegant first course, or a light supper with a salad.

Provided by JackieOhNo

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 20

2 cups diced red bell peppers (about 2 medium)
3 tablespoons chopped fresh cilantro
2 tablespoons olive oil
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
3 tablespoons vegetable oil
1/2 cup chopped onion
1/2 cup diced red bell pepper
1/2 cup frozen corn kernels, thawed, patted dry
2 teaspoons minced garlic
1 (15 1/2 ounce) can red salmon, drained, flaked
2 tablespoons dry bread, brums
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 large egg
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 cup fine yellow cornmeal
2 tablespoons unsalted butter

Steps:

  • Make Cilantro-Pepper Vinaigrette: combine first 6 ingredients in small bowl. Let stand at room temperature until ready to serve.
  • Heat 1 T. vegetable oil in medium skillet over medium heat. Add onion, bell pepper, corn, and garlic and cook, stirring occasionally, about 5 minutes. Let cool slightly.
  • Combine salmon, bread crumbs, cilantro, lime juice, egg, salt, cayenne, and vegetables. Shape into 8 cakes, about 2-1/2 inches wide, then coat with cornmeal, shaking off excess.
  • Heat 1 T. each oil and buter in heavy medium skillet over medium heat. Place 4 cakes in skillet and cook, turning once, until golden brown, 6-8 minutes. Keep warm in oven. Repet with remaining cakes. Serve hot with vinaigrette.

Nutrition Facts : Calories 516.5, Fat 31.4, SaturatedFat 7.3, Cholesterol 120.1, Sodium 597.7, Carbohydrate 31.1, Fiber 4.5, Sugar 5.3, Protein 29.1

SALMON CAKES FOR ONE



Salmon Cakes for One image

Simple and tasty pan-fried salmon cakes for one (or two small eaters)! Just salmon, egg, onion, and a few staples. Mix it all up, shape into patties, and you are ready to go! Great with macaroni and cheese.

Provided by vikigal

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 20m

Yield 1

Number Of Ingredients 8

1 small onion, diced
1 (6 ounce) can salmon, drained and flaked
8 crackers, crushed, or more to taste
1 egg, beaten
1 tablespoon butter, softened
1 tablespoon lemon juice
1 teaspoon ground black pepper
3 tablespoons vegetable oil

Steps:

  • Mix onion, salmon, crackers, egg, butter, lemon juice, and black pepper together in a bowl; form into 4 patties.
  • Heat oil in a skillet over medium heat; fry patties in the hot oil until crispy and golden brown, about 5 minutes per side.

Nutrition Facts : Calories 956.7 calories, Carbohydrate 26.6 g, Cholesterol 291.3 mg, Fat 72.7 g, Fiber 2.5 g, Protein 49.3 g, SaturatedFat 18.4 g, Sodium 1024.9 mg, Sugar 3.8 g

SALMON CORN CAKES



Salmon Corn Cakes image

If you enjoy salmon, this dish is easy to prepare if you are running short on time. Served with a tasty cheese sauce.

Provided by Miss Annie

Categories     Corn

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 (7 ounce) can red salmon, drained
3 eggs
2 teaspoons flour
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
2 dashes hot sauce
1 (11 ounce) can whole kernel corn, drained
1/2 cup sour cream
1/4 cup shredded process American cheese
1 (2 ounce) jar diced pimientos

Steps:

  • Remove skin and bones from salmon; flake and set aside.
  • Combine eggs and next 5 ingredients in a bowl; beat at medium speed in electric mixer until foamy.
  • Stir in salmon and corn.
  • Spoon 1/4 cup salmon mixture for each cake onto a hot, lightly greased griddle or skillet.
  • Cook 3 minutes on each side, or until golden.
  • Set cakes aside, and keep warm.
  • Combine sour cream, cheese, and pimiento in small sauce pan; cook over low heat, stirring constantly, until thoroughly heated.
  • Spoon sauce over cakes and serve.

Nutrition Facts : Calories 321.6, Fat 18.4, SaturatedFat 8, Cholesterol 211.1, Sodium 1163.8, Carbohydrate 19.8, Fiber 2, Sugar 3.8, Protein 21.4

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