SALMON CAKES
Made from fresh salmon and dill, these salmon cakes are as elegant as crab cakes but so much more affordable to make.
Provided by Jennifer Segal
Categories Dinner
Time 30m
Yield 9 cakes
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper. Add the diced salmon, ¼ cup of the panko, the scallions, the celery, and the dill. Gently mix until uniformly combined.
- Place the remaining 1 cup of panko in a shallow dish or pie plate. Using a ⅓-cup measure, scoop the salmon mixture and form into a compact cake about 1 inch high. Place the salmon cake into the panko and gently coat it all over in crumbs. Repeat with the remaining mixture to form about 9 cakes. (At this point, you can refrigerate the salmon cakes for a few hours until ready to cook, if you'd like.)
- Heat the oil in a medium nonstick skillet over medium-high heat until shimmering. Place half of the salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes. Carefully flip the cakes and cook until second side is golden brown, about 2 minutes more. Reduce the heat to medium if the cakes are browning too quickly. Transfer cakes to paper towel-lined plate to drain. Repeat with the remaining cakes (no need to change the oil). Serve warm.
- Note: If buying a skin-on salmon fillet, purchase 1⅓ pounds of fish to yield 1¼ pounds of fish after skinning.
- Make-Ahead: The salmon cakes can be fully cooked and refrigerated up to several hours ahead of time. To reheat: preheat the oven to 350°F and line a baking sheet with aluminum foil. Place the salmon cakes in the oven and cook until crisp on the exterior and warm throughout, 10 to 15 minutes. The cakes may also be frozen for up to 3 months; defrost in the refrigerator before reheating.
- Freezer-Friendly Instructions: The cooked salmon cakes can be frozen for up to 3 months. Once cool, lay them out on one (or more) foil-lined baking sheet(s) and cover them loosely with plastic wrap. Freeze the patties in a single layer for about an hour, then remove them from the freezer. Wrap the cakes individually in plastic wrap and then put them together in a freezer bag or airtight container. Before serving, defrost in the refrigerator before reheating.
Nutrition Facts : ServingSize 1 salmon cake, Calories 280, Fat 22 g, Carbohydrate 6 g, Protein 14 g, SaturatedFat 3 g, Sugar 0 g, Fiber 0 g, Sodium 222 mg, Cholesterol 37 mg
MINI SALMON CAKES WITH DILL SAUCE
Discover the magical combination of dill and salmon with these Mini Salmon Cakes with Dill Sauce. Minced salmon combined with Dijon mustard, buttery crackers, PHILADELPHIA Chive & Onion Cream Cheese Spread and more give these Mini Salmon Cakes with Dill Sauce their burst of flavor.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix salmon, mayo, mustard, cracker crumbs, egg and about 2/3 of the onions just until blended.
- Refrigerate 30 min.
- Shape salmon mixture into 24 (1-1/2-inch) balls.
- Add half the salmon balls to nonstick skillet; flatten slightly into patties. Cook on medium-low heat 5 min. on each side or until done. Transfer cooked salmon patties to shallow dish; cover to keep warm. Repeat with remaining salmon balls.
- Cook cream cheese spread and milk in same skillet on medium-low heat 3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly with whisk. Add lemon zest, dill and remaining onions; mix well.
- Return salmon patties to skillet; cook 3 to 5 min. or until heated through. Remove from heat. Drizzle with lemon juice.
Nutrition Facts : Calories 530, Fat 38 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 130 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 0.7019 g, Sugar 0 g, Protein 26 g
SALMON AND SPINACH TERRINE WITH CUCUMBER-DILL SAUCE
Categories Milk/Cream Food Processor Fish Bake Salmon Scallop Spinach Fortified Wine Summer Chill Bon Appétit
Yield Serves 12 as a first-course
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F. Spray nonstick spray inside 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Melt butter in small saucepan over medium-low heat. Add shallots; sauté until tender, about 2 minutes. Add vermouth and simmer until liquid is reduced to 1 tablespoon, about 6 minutes. Cool.
- Finely chop salmon and scallops in processor. Add shallot mixture, breadcrumbs, egg, salt, pepper and pepper sauce. With machine running, gradually add cream and process just until puréed.
- In medium bowl, mix spinach with 1 cup salmon purée. Spread half of remaining purée in pan. Spread spinach mixture over purée in pan. Spread remaining salmon purée over spinach mixture. Cover with buttered waxed paper.
- Place loaf pan in roasting pan. Add enough hot water to roasting pan to come 1/2 inch up sides of loaf pan. Bake terrine until thermometer inserted into center registers 140°F, about 55 minutes. Transfer loaf pan to rack and cool. Remove waxed paper. Cover and chill until cold, at least 4 hours and up to 1 day.
- Invert terrine onto platter. Cut crosswise into 12 slices. Transfer 1 slice to each plate. Spoon Cucumber-Dill Sauce alongside. Garnish with dill sprigs.
SALMON WITH CREAMY DILL SAUCE
There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. -Susan Emery, Everett, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.
Nutrition Facts : Calories 418 calories, Fat 33g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 643mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.
SALMON & DILL FISH CAKES IN 4 EASY STEPS
Everybody loves fish cakes, and even the complete beginner can master these mouthwatering morsels
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h
Yield Makes 8
Number Of Ingredients 14
Steps:
- Poaching the salmon: Put the salmon in a frying pan with the bay leaves and dill stalks. Pour over enough milk to cover the fish (you may not need all the milk), bring to the boil, then lower heat to a gentle simmer and leave to poach for 4 mins. Turn off the heat, then leave the fish to continue cooking in the poaching liquid for 5 mins. Lift the salmon out with a fish slice onto a plate. Flake into large pieces with a fork, then leave to cool.
- Making and drying out the mash: Meanwhile, cook the potatoes in boiling salted water for about 10 mins, or until tender. Drain well, then leave to cool in a colander for 2 mins. Tip back into the pan and return to the hob on a low setting. Mash the potatoes, watching that the mash doesn't catch at the bottom of the pan, for 2-3 mins - it should be dry and fluffy. Stir in lemon zest, mayonnaise, mustard, capers and some seasoning.
- Mixing and shaping fish cakes Pat away any liquid from the fish, then carefully lift the pieces into the pan with the mash. With your hands, gently mix together until roughly combined; it should take just a few movements or the fish will break up. Dust hands and work surface with flour. Shape a handful of the mix into a patty-shaped cake, about 2.5cm thick. Repeat to make 8 cakes.
- Breadcrumbing and frying Dip the cakes into the egg, then press into the breadcrumbs all over. Heat half the oil in a frying pan until very hot. Fry 4 fish cakes for 5 mins each side until golden. Remove; keep warm. Repeat with the rest, or freeze. Serve with lemon wedges and watercress.
Nutrition Facts : Calories 431 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 1.05 milligram of sodium
THE BEST SALMON FISH CAKES
A fail-safe recipe for a speedy fish supper - flaked salmon flavoured with parsley, dill and some secret ingredients
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 12
Steps:
- Heat the grill.
- Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
- Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
- Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
- Shape into 4 large fish cakes.
- Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
- Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
- Serve with salad and lemon wedges.
Nutrition Facts : Calories 506 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium
SEARED SALMON CAKES WITH DILL
This is a recipe I have modified to my taste that I got from a Native American Cookbook. The cakes can be made in either a muffin tin or you can fry them in a little olive oil or oil of your choice. And you can use your favorite seasoning if you don't like dill. You can also use the milk of your choice. You may also use whole eggs if you prefer. It's also a great way to use leftover fresh salmon.
Provided by Riverside Len
Categories Native American
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Drain water from the Salmon and put Salmon in a medium bowl.
- Add dill and stir to break up the Salmon.
- Add milk, cornmeal and egg whites.
- Stir to blend everything in well.
- If baking,.
- Grease 6 standard muffin tins, no stick cooking spray works well.
- Divide mixture into the 6 tins.
- Put in 350 f oven for 30 minutes.
- If frying,.
- form into 5 or 6 patties, not too thin.
- place in pre-heated skillet in which you have put 2 or 3 tablespoons cooking oil.
- Fry for about 4 minutes, turn and fry 4 more minutes.
Nutrition Facts : Calories 113.9, Fat 2.8, SaturatedFat 0.5, Cholesterol 37.2, Sodium 76, Carbohydrate 5.1, Fiber 0.4, Sugar 1.2, Protein 16.2
SALMON FISH CAKES WITH DILL AND SPINACH SAUCE
Homemade fish cakes are so much better than the store bought ones. Give these a try and you'll never go back.
Provided by Sackville
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Boil the potatoes in salted water until tender.
- Drain, return to the pan and mash thoroughly without milk, butter or water.
- Tip the mash into a mixing bowl.
- Meanwhile, place the salmon in a suitable pan and cover with 300ml water.
- Crumble in the stock cube and add the bay leaf.
- Bring the water to the boil, reduce the heat and cook the fish for five minutes a side (10 minutes if the fish is totally immersed).
- Turn off the heat, cover the pan and leave for five minutes.
- Add half the fish (keep the stock to use later), the tomato ketchup and anchovy essence (if desired) to the potato.
- Season generously with pepper and lightly with salt.
- Mix thoroughly until smooth.
- Now flake the remaining fish and fold through the mixture.
- Form handfuls into eight regular-sized fish cakes or sausages, or 12 smaller ones, laying the fish cakes on a plate as you go.
- Chill to firm for at least 15 minutes and up to 24 hours (covered with clingfilm) in the fridge while you make the sauce.
- Melt the butter and stir in the flour until smooth.
- Discard the bay leaf and gradually add the hot fish stock, stirring constantly, as the sauce comes up to the boil to avoid lumps.
- Add the milk and cream.
- Reduce the heat and simmer gently for five minutes.
- Shred the spinach.
- Stir spinach and dill into the thick, creamy sauce.
- Cook for a few minutes until the spinach wilts.
- Taste and adjust the seasoning.
- Preheat the oven to 400F or 200 degrees C.
- Oil a baking sheet.
- Dust the fish cakes with flour, shaking off any excess.
- Heat the oil in a frying pan and, when very hot, fry the fish cakes for about five minutes a side until nicely crusty.
- Transfer to the baking sheet and cook in the oven for 10 minutes.
- Reheat the sauce and serve with the fish cakes, adding a wedge of lemon.
Nutrition Facts : Calories 344, Fat 15.2, SaturatedFat 4.5, Cholesterol 59.6, Sodium 243, Carbohydrate 31.8, Fiber 4.8, Sugar 1.9, Protein 22.6
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