Wild Rice Salmon Cakes Recipes

SALMON AND WILD RICE CAKES

Steps:

• In a food processor, add onion, celery, parsley and garlic. Process until finely chopped. Scrape down the sides of the bowl and add the rice. Pulse just a few times until the ingredients are combined- the rice should keep most of its shape (you aren't making pureed rice).
• In a large bowl, combine the rice mixture, salmon, yogurt, egg and 1 tablespoon of the lemon juice. Mix well. If the mixture does not seem wet enough, add more lemon juice (or yogurt). Season the mixture with salt and pepper.
• Using a ⅓ cup measure, scoop out the mixture and form into patties (I got 10 patties with the ⅓ cup measure- use the ¼ cup if you would like more or smaller cakes). Place formed patties on a parchment-or-foil-lined cookie sheet and freeze until they firm up a bit, about 30 minutes.
• When the salmon cakes have firmed up, preheat the broiler on high. Place the oven rack about 10 inches below the element (in other words- don't put it right under the broiler, give it some space). Broil for 10-15 minutes, or until golden brown and cooked through. Serve hot and enjoy!

SALMON WITH WILD RICE PILAF IN PUFF PASTRY

Steps:

• Boil wild rice and bay leaf in water for 45 minutes. Drain.
• Meanwhile, Melt butter in pan, saute mushrooms and onions until onions are soft and mushrooms release juices.
• Add white rice and saute about 2 more minutes.
• Add chicken broth and lemon juice, bring to boil.
• Reduce heat to low, cover and simmer 20 minutes.
• Mix drained wild rice with cooked rice pilaf and cool.
• Butter large baking sheet.
• Roll out each sheet of pastry to 12" square.
• Cut each sheet into 4 squares.
• Mound rice evenly onto 4 squares.
• Top each rice mound with salmon.
• Fold up and seal the corners of each filled square (the edges will not cover salmon).
• Place the remaining 4 squares on top of each of the 4 filled squares. Tuck corners under and pinch seams together.
• Save any remaining rice for another use.
• Cover and chill for 30 minutes.
• Brush with egg mixture and bake at 400 for 30 minutes.
• Serve with sauce.
• This makes 4 large servings. For smaller servings, cut the fish into 8 portions and fill each of 8 squares with rice and salmon. Pull up corners of each square and pinch the seams, completely enclosing and sealing the filling. Bake for only 20 minutes.
• For Sauce:.
• Combine whipping cream and bottled clam juice. Boil and reduce until thickend appx. 20 minutes.
• Stir in dijon and tarragon.

SALMON WITH WILD RICE

Steps:

• Prepare the rice. Rinse the rice in a strainer under cold water. In a sauce pan, combine the rice, broth, zest, juice, salt, and butter. Cover and cook on high 30 to 45 minutes, or until tender. Stir in rest of ingredients and set aside.
• Prepare the salmon. Place orange juice and anise into a sauce pan. Heat to boiling and continue to cook until reduced to 1-1/2 cups. Let cool to room temperature and remove anise.
• In a blender add the cooked orange juice, salt, oil, garlic, and cumin. Blend for 30 seconds.
• Pour half the mixture into a plastic bag and add the salmon. Squeeze out the air as you seal the bag. Marinate the salmon in refrigerator about 30 minutes to 1 hour.
• Preheat a non-stick frying pan on high and cook the salmon for 3 minutes. Turn the fillets over carefully and reduce the heat to medium and cook for another 3 to 4 minutes.
• Serve with the rice and pour remaining half of orange juice mixture over the salmon.