Wild Rice Salmon Cakes Recipes

WILD RICE SALMON CAKES

Steps:

• You can begin with either fresh wild salmon or canned wild salmon. If using fresh, grill or bake until cooked throughout
• In a large bowl add all ingredients, stir well to combine
• Form medium size patties and place on slightly greased cookie sheet (I just poured a scant drop of olive oil onto a paper towel and rubbed the paper towel over the cookie sheet
• Bake in 375 oven for 25 minutes
• Top with salsa verde or jar salsa or I made a pickled jalapeno tarter sauce... simply chop store bought pickled jalapenos and stir together with 1 tbsp greek yogurt and 1 tbsp vegenaise, thin slightly with juice from the jalapenos.
• These store very well in an airtight glass container layered with parchment paper for 4-5 days. Simply pop in the oven for a bit to reheat

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!

WILD RICE GRIDDLE CAKES

Steps:

• In a bowl, mix rice, carrots, onions, cheese, and thyme, add salt and pepper, to taste. Sprinkle baking powder and flour over mixture, then stir well. Pour in eggs and mix lightly until blended.
• Heat a cast-iron frying pan over a fire or over medium-high heat. Add a thick film of oil. Drop 3 or 4 heaping spoonfuls of batter into pan and flatten slightly, making cakes about 3-inches in diameter. Cook until crispy and well browned on bottom (about 3 minutes), turn cakes with a spatula, and cook until browned on the other side (about 2 minutes). Drain on paper towels. Repeat with remaining batter, adding more oil as necessary. Serve hot.

CHEF JOHN'S FRESH SALMON CAKES

Steps:

• Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.
• Stir salmon, onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
• Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.
• Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.

SALMON, LONG GRAIN & WILD RICE CASSEROLE

Steps:

• Mix together the mayonnaise, sour cream, eggs, peas, parmesan cheese, and 1 1/2 cups cheddar in a bowl.
• Remove bones from salmon. Mix with rice and celery and put into greased covered casserole dish. Mix all other ingredients with rice mixture. Put remaining 1/2 cup cheddar over top. Bake at 325 for 45-60 minutes.

SALMON WILD RICE CAKES

Steps:

• Poach the salmon and walleye in lightly salted water, then flake. In a large bowl, use a fork to combine the flaked fish, mayonnaise, eggs, wild rice, parmesan cheese, onions and grlic. Add salt and pepper and enough bread crumbs to make the mixture solid enough to form 4-inch wide patties. Saute patties in 3 Tbsp oil over med heat until golden brown, flipping once (up to 5 min each side). Change oil after half the cakes have been fried.

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.

WILD RICE CAKES

Steps:

• Heat oven to 250 degrees.Using a serrated knife, remove crusts from bread. Place trimmed bread on a baking sheet. Transfer to oven, and cook until dry, about 15 minutes. Remove to a rack to cool. In a food processor, chop bread very finely (you need about 1 1/4 cups), and set aside.
• Rinse rice under cold running water until water runs clear. In a medium saucepan, bring 4 cups water and 1/2 teaspoon salt to a boil over high heat. Stir in wild rice, and lower heat to medium low. Cook rice, stirring often, until water has evaporated and rice has popped, about 55 minutes. Drain rice through a colander. Set aside to cool.
• Heat 2 tablespoons canola oil in a medium nonstick saute pan over medium heat. Add garlic, and stir until fragrant. Add carrot, celery, and yellow pepper, and cook until softened, about 5 minutes. Set aside to cool.
• In a medium bowl, combine cooked wild rice, vegetables, and eggs. Gently fold in breadcrumbs. Season with salt and pepper. Cover, and refrigerate until the breadcrumbs have absorbed the liquids, about 1 hour.
• Using a 2-ounce ice-cream scoop, firmly pack rice mixture into scoop. Place ball of rice mixture on a baking sheet lined with a Silpat (French nonstick baking mat or parchment paper). Gently press down with your damp palm to flatten rice into a cake. Repeat with remaining rice mixture to form eight cakes.
• Heat the remaining 2 tablespoons canola oil in a medium nonstick saute pan over medium heat. Using a wide spatula, carefully transfer four rice cakes into pan. Saute until lightly browned and set on the edges, about 5 minutes. Gently turn rice cakes, and saute for 5 more minutes. Repeat with remaining rice cakes. Serve immediately.