Spicy Salmon Cakes Sweet Red Pepper Sauce Recipes

SPICY SALMON PATTIES

Steps:

• Place the first 5 ingredients in a blender or food processor; cover and process until mixture resembles fine crumbs. , In a bowl, combine the eggs, salmon, onion, green pepper, jalapeno, garlic and 1/2 cup crumb mixture. Shape into eight 1/2-in.-thick patties. Coat with remaining crumb mixture., In a large nonstick skillet over medium heat, cook patties in oil until golden brown, 4-5 minutes on each side.

SPICY-SWEET GLAZED SALMON

Steps:

• Place salmon in a shallow, flat dish, and set aside. Combine the vinegar, olive oil, soy sauce, water, lemon juice, red pepper flakes, onion powder, garlic powder, cilantro, and brown sugar in a blender. Blend until brown sugar dissolves. Pour the marinade over the salmon to cover evenly. Cover the dish, and refrigerate at least 2 hours.
• Line a broiling pan with foil. Remove salmon from marinade, and place on prepared broiling pan; season to taste with salt and pepper. Transfer remaining marinade to a saucepan.
• Turn on broiler to low.
• Broil salmon about 6 inches from the heat for 5 minutes; brush with remaining marinade. Broil an additional 5 to 10 minutes, brushing 2 or 3 more times with additional marinade. Salmon is done when fish is no longer bright red and can be flaked with a fork.
• Meanwhile, cook the remaining marinade over low heat until it thickens and reduces by one-third, 5 to 10 minutes. Use cooked marinade as a dipping sauce or drizzle over salmon just before serving.

SALMON CAKES WITH ROASTED RED PEPPER CREAM SAUCE

Steps:

• Add the green onions, parsley and dill to the bowl of a food processor and process until fine.
• Add 1 1/2 cups bread crumbs, eggs, melted butter, mayonnaise, mustard and lemon juice. Pulse on and off until well mixed.
• Add the chunks of salmon and season with kosher salt and black pepper and pulse on and off until gently combined and mixture begins to hold together. Be careful not to over process.
• Cover and refrigerate for at least 30 minutes up to overnight.
• Shape into patties 3/8' thick. Dip the patties into the remaining bread crumbs, and pat to coat all of the sides completely then set aside.
• In a large skillet, heat the oil to medium or so that the oil sizzles when a bread crumb is dropped into it. Sauté the patties for 2 minutes or until golden brown on each side turning once. Place the patties on a plate lined with paper towels and cover to keep warm. Serve with egg noodles and red bell pepper cream sauce.
• For the Red Bell Pepper Cream Sauce
• Roast the whole peppers over medium high flame, turning often, until charred.
• Place in a plastic bag, seal and allow to steam in the bag for about 10-15 minutes or until the skin peels off easily. Remove the skin, stem and seeds and coarsely chop the bell peppers.
• In a medium pot over medium heat, add the bell peppers and the cream and bring almost to a boil.
• Reduce the heat to a medium and cook until the cream has reduced by half, about 8 minutes.
• Purée with a hand held blender, in a blender or in food processor (be sure the top is vented to allow steam to escape so it doesn't blow off the lid) until smooth. Season with kosher salt and a few shakes of cayenne pepper to taste. Keep over low heat before serving.

SPICY SALMON CAKES / SWEET RED PEPPER SAUCE

Steps:

• Heat olive oil in a skillet over medium heat.
• Add onion and celery.
• Saute until soft, about 5 minute Add dried mustard and cayenne.
• Mix well and saute for 2 additional minutes.
• Remove from heat and allow to cool.
• In a large bowl, combine onion mixture, salmon, 3/4 cup of bread crumbs, 1/4 cup of mayonnaise, egg, salt and pepper.
• Mix well and form into 10-12 patties about 1/2" thick.
• Coat each patty with the remaining bread crumbs.
• Heat about 1/4 inch of oil in a skillet over medium-high heat.
• When hot, add patties in batches and fry until golden brown (about 3 min per side).
• Drain patties on paper towels.
• Cover and place in a warm oven until ready to serve.
• To make the sweet red pepper sauce, combine 1 cup of mayo, 1/4 cup of roasted red peppers, 1 tablespoon of lime juice and 2 tsp of sugar in a blender.
• Blend until smooth.

SEARED SALMON WITH SPICY RED PEPPER AIOLI

Steps:

• Preheat the oven to 400 degrees F.
• For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and purée. Add the mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside.
• For the salmon, place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
• Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.

SALMON FILLETS WITH SWEET RED PEPPER SAUCE

Steps:

• Core and remove the seeds from the red peppers. Cut them into 1/4-inch cubes or strips.
• Heat the butter in a nonstick skillet large enough to hold the salmon steaks in one layer.
• Season both sides of the fillets with salt and pepper to taste. Place the steaks in the pan and cook over high heat until they are lightly browned, about a minute and a half on each side. The time will vary, depending on the thickness of the fish and the doneness desired.
• Transfer the steaks to a warm platter. Leave the cooking butter in the skillet. Add the shallots and the red peppers. Cook, stirring, until wilted.
• Add the wine, reduce by half, add the cream and cook, stirring over medium high heat until reduced again by half. Check the seasoning.
• Add the salmon steaks, the chopped dill and any juices that have accumulated around the steaks, and bring to a simmer. Cook one minute. Do not overcook. Serve immediately with the dill for decoration.

SWEET RED-PEPPER SAUCE

Steps:

• Cut leeks in half lengthwise, then into 1/4-inch-thick slices. Place in small bowl, and cover with cold water. Let stand for 5 minutes to rid leeks of dirt and sand. Lift out of the water, and drain.
• Heat oil in saucepan over medium heat. Add leeks, peppers, salt, and pepper; saute for 3 minutes. Add stock; cover. Cook until vegetables are tender, about 12 minutes.
• Transfer vegetables to food processor; puree. Pass puree through fine strainer back to saucepan. To serve, warm over low heat.

SPICY RED PEPPER SAUCE

Steps:

• Combine all ingredients in a blender and blend. Sauce should be slightly chunky.
• Pour into medium saucepan and heat over medium-low heat until heated through.

SWEET & SPICY GLAZED SALMON

Steps:

• Combine the brown sugar, mustard, soy sauce, paprika, ginger and oil in a small saucepan. Bring to a boil. Cook and stir until brown sugar is dissolved., Place salmon skin side down on a greased broiler pan. Sprinkle with pepper and salt., Broil 6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork, brushing glaze over salmon during the last 1-2 minutes of cooking.

SPICED SALMON WITH SUGAR SNAP PEAS AND RED ONION

Steps:

• Heat oven to 400 degrees. In a small bowl, stir together 1 tablespoon oil, garlic and baharat. Season salmon all over with salt and black pepper. Rub spice mixture all over salmon. Set salmon aside while slicing the onions and sugar snap peas.
• Cut the onions in half root-to-stem, then peel them and slice into 1/4-inch-thick half-moons. Trim the peas and cut them in half crosswise.
• In a large, preferably nonstick ovenproof skillet, heat 2 tablespoons oil over high heat. Add fish, skin-side down if there's skin, and cook until browned, 3 to 4 minutes. Transfer salmon to a plate, browned-side up. (Don't sear the other side; the salmon will finish cooking in the oven.)
• Reduce heat to medium and add the remaining tablespoon of oil to the skillet. Stir in onions and cook until lightly golden, 3 minutes. Add snap peas and a pinch each of salt and pepper, stirring everything to coat with pan juices. Cook until peas have softened and browned slightly, 5 to 7 minutes. Put salmon, browned-side up, on top of peas and transfer pan to the oven. Roast until fish is just cooked through, 5 to 8 minutes longer.
• Squeeze a little lime juice over salmon and transfer fish to serving plates. Stir herbs into peas and onions. Taste, and add more salt and lime juice, if needed. Serve with the salmon, with the lime wedges on the side.