Salmon Corn Cakes With Cilantro Pepper Vinaigrette 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



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

SALMON CORN CAKES



Salmon Corn Cakes image

Provided by Molly O'Neill

Categories     dinner, appetizer, main course

Time 30m

Yield Four servings

Number Of Ingredients 9

4 teaspoons olive oil
2 small leeks, white and light green parts only, trimmed and finely chopped
1 1/2 cups chopped shiitake mushrooms
12 ounces cooked salmon, coarsely chopped
2 eggs, beaten
1/4 cup chopped chives
2 teaspoons salt
Freshly ground black pepper to taste
1/2 cup cornmeal

Steps:

  • Heat olive oil in a small skillet. Add leeks and cook until softened, about 5 minutes. Stir in mushrooms and cook until soft, about 5 minutes. Place in a bowl and let cool. Stir in salmon, eggs, chives, salt, pepper and 1/4 cup of the cornmeal.
  • Form the mixture into 12 cakes, each about 1/2 inch thick. Coat a large nonstick skillet lightly with oil. Heat over medium heat until hot. Coat salmon cakes lightly on both sides with the remaining cornmeal. Add as many fish cakes as will fit comfortably in pan. Cook until nicely browned on both sides, about 2 minutes per side.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 12 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 447 milligrams, Sugar 2 grams, TransFat 0 grams

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

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