SALMON AND CORN CAKES
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
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
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
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
Provided by Molly O'Neill
Categories dinner, appetizer, main course
Time 30m
Yield Four servings
Number Of Ingredients 9
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
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
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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