Salmon Cakes With Salsa Recipes

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SALMON CAKES WITH SALSA



Salmon Cakes With Salsa image

Provided by Florence Fabricant

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 10

2 cups cooked boned salmon (about 1 pound)
4 ounces smoked salmon, minced
1 cup mashed potatoes
1/4 cup finely chopped scallions
2 tablespoons minced fresh coriander
2 eggs
Salt and freshly ground black pepper to taste
1/2 cup bread crumbs
Vegetable oil for frying
Green salsa (recipe follows)

Steps:

  • Mash the salmon in a bowl. Mix with the smoked salmon, potatoes, scallions, coriander and eggs. Season to taste with salt and pepper.
  • Shape into 16 cakes about three inches in diameter and one-half-inch thick. Coat with bread crumbs and chill at least one hour.
  • Heat oil in a large skillet. Fry the cakes over medium heat until golden brown, turning them once to brown both sides. Keep them warm in a 200- degree oven until ready to serve.

Nutrition Facts : @context http, Calories 369, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 29 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 4 grams, Sodium 329 milligrams, Sugar 1 gram, TransFat 0 grams

SALMON CAKES WITH MANGO SALSA



Salmon Cakes with Mango Salsa image

One of the wonderful things about cooking is the ability to take a food and transform it simply by adding a few ingredients and changing the way you c

Categories     appetizers     main dish     seafood

Time 40m

Yield 4 servings

Number Of Ingredients 22

FOR THE MANGO SALSA:
2 whole Large Mangoes, Diced
2 Green Onions, Finely Chopped
1 clove Garlic, Minced
1 Jalapeno Pepper, Finely Chopped
1 Lime, Juiced
1 Avocado, diced
1/2 Red Bell Pepper, Diced
1/4 c. Finely Chopped Cilantro
Salt To Taste
FOR THE SALMON CAKES:
1 lb. Wild Caught Salmon
3 tbsp. Avocado Oil, Or More As Needed, Divided
Salt And Pepper, to taste
3 Green Onions, Finely Chopped
1/2 Red Bell Pepper, Finely Chopped
1/4 c. Finely Chopped Fresh Parsley
1 c. Panko Breadcrumbs
2 Large Eggs, Lightly Beaten
3 tbsp. Mayonnaise
1 tsp. Worcestershire Sauce
Hot Rice And Butter, To Serve

Steps:

  • For the mango salsa:In a small bowl, gently mix together all of the ingredients. Cover and place in the refrigerator until ready to serve.For the salmon cakes:Preheat oven to 450ºF. Place salmon, skin side down, on a rimmed baking sheet. Drizzle with 1 tablespoon avocado oil and sprinkle with salt and pepper to taste. Bake in preheated oven for 10-15 minutes, or until it registers 130ºF (see note). Remove from oven and allow to cool slightly. Flip the fillet over and scrape off the skin. Discard.Place skinned salmon in a large bowl and crumble it with your fingers. Add remaining ingredients except remaining avocado oil. Mix very well with your hands. Form into patties about 2 to 2 ½ inches across. You should get about 12 to 14 patties. If the patties won't hold together, you can always add more mayonnaise. Preheat a large cast iron skillet over medium heat. Add 2 tablespoons of avocado oil and wait for it to get hot. Fry half of the patties until deep golden on each side and cooked through, about 3-4 minutes per side. Remove to a paper towel lined plate. Add more oil if necessary, and fry remaining patties as before. Serve immediately with the mango salsa and hot rice.Notes:• It's better to slightly under bake the salmon since it will get cooked more when you fry the patties. • Recipe for the patties adapted from Natasha's Kitchen.

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