Salmon Cakes With Chili Mayonnaise Sauce Recipes

THAI SALMON CAKES

Steps:

• Preheat oven to 425 degrees. Place the salmon on a baking sheet and cook for 10-15 minutes until the salmon is cooked through.
• When the salmon is cool flake with a fork and set aside.
• Add green onions, egg, panko breadcrumbs, fish sauce, mayonnaise, sweet thai chili, ginger, garlic and flaked salmon to a large bowl. Mix until combined. Make sure not to over mix.
• Form into 1/2 inch patties.
• Heat 1 tablespoon of oil in a large skillet. Working in batches add the salmon cakes and cook until browned on both sides and crispy, 2-3 minutes per side.
• Serve immediately with sweet thai chili sauce for dipping and sesame seeds and green onions for garnish, if desired.

SALMON CAKES

Steps:

• Heat a large, heavy skillet with 1 inch of frying oil over moderate heat.
• Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. If the mixture is a little wet, add a bit more cracker meal. Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. Fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.
• Toss salad greens with coarse salt and the juice of the lemon you zested. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat.
• Combine mayonnaise, chili sauce and relish in a small dish. To serve, place salmon cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce.

SALMON CAKES WITH CHILI MAYONNAISE SAUCE

Steps:

• For the cakes:.
• Place entire contents of salmon can into a bowl and break apart large pieces.
• Place aprox 3/4 sleeve of saltines in a baggie and roll them into crumbs with rolling pin, add to salmon.
• Add remaining ingredients, eggs through milk and mix.
• Cover and place in fridge for one hour (this helps firm up the mix.) Or just shape into patties.
• For the sauce, mix all sauce ingredients and set aside.
• Heat Canola oil in a 12" skillet, add cakes. Cook 5 minutes, or until very firm,.
• on each side over medium heat.
• Remove cakes to platter, and drizzle sauce over cakes in an attractive design. Sauce can also be passed.

SALMON CAKES

Steps:

• In frying pan saute chopped celery and chopped onions for 5 minutes. Cool.
• In large bowl combine all ingredients mix well and refridgerate for at least 10 minutes.
• Shape mixture into 4 patties, about 3/4 inch thick.
• Spray skillet with nonstick cooking spray. Heat over medium high heat cook 6-8 minutes.
• Serve with salsa, cocktail or tartar sauce or lemon herb mayo:.
• 3/4 cup mayo 1 tbsp fresh lemon juice 1 tbsp horseradish 1/2 tsp thyme 2 tbsp melted butter, cooled.

BAREFOOT CONTESSA'S SALMON CAKES

Steps:

• Place 2 tablespoons of butter, 2 tablespoons of oil, the onion, celery, red and yellow bell peppers, parsley, capers, Tabasco sauce, Worcestershire sauce, Old Bay Seasoning, salt, and peppers in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes.
• Cool to room temperature; flake the salmon into a large bowl, add the bread crumbs, mayonnaise, mustard, and eggs and toss lightly.
• Add the cooked mixture and mix well.
• Cover and chill in the refrigerator for 30 minutes.
• Shape into salmon cakes, 2 1/2 to 3 ounces each.
• Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan over medium heat.
• Add the salmon cakes and fry for 3 to 4 minutes on each side, until browned.
• Drain on paper towels; keep them warm in a 250 degree F oven and serve hot.
• TO COOK SALMON:.
• Brush with olive oil, sprinkle with salt and pepper, and roast in a 350ºF oven for 15 to 20 minutes, until just cooked.
• Cover tightly with aluminum foil, allow to rest for 10 minutes, then chill completely.
• Flake with your hands.
• *Salmon cakes can be shaped and stored overnight in the fridge on baking sheets wrapped in plastic; fry just before serving.