Fresh Salmon Cakes With Lime Ginger And Herbs Recipes

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FRESH SALMON AND LIME CAKES



Fresh Salmon And Lime Cakes image

A excellent fish cake, very similar to the prawn cake I have posted, but of course not as high in cholestrol. You can also try grilling it..if you are concerned about adding on the pounds. Still taste good. I have also tried making them bigger, so that they are like a salmon pattie, and eating it as a burger. YUMMY! If you want to add a little heat to the cake, chop up some spicy hot red chilli and add it to the salmon mixture. From Donna Hay's Cookbook titled "flavours"

Provided by KitchenManiac

Categories     Lunch/Snacks

Time 20m

Yield 20 Small Cakes

Number Of Ingredients 11

500 g salmon fillets, skin removed
1 egg white
3 tablespoons fine cornflour
3 kaffir lime leaves, shredded
1 tablespoon finely chopped ginger
1 teaspoon wasabi
3 tablespoons chopped flat leaf parsley
oil, to shallow fry
1/4 cup lime juice
1/4 cup soya sauce
2 tablespoons brown sugar

Steps:

  • To make the salmon cakes, remove any bones from the salmon and chop into 5mm (1/4 inch) dice.
  • Combine the chopped salmon with the egg white, corn flour, lime leaves, ginger, wasabi paste and chopped parsley.
  • (MIX IT WELL) Heat 1 cm (1/2 inch) of oil in frying pan over medium heat, to shallow fry the cakes.
  • Place 2 tablespoons of the mixture into the hot oil and cook for 35-45 SECONDS each side, or till golden brown in colour.
  • Drain on kitchen towels, and keep warm in a low oven till you finish cooking up the batter.
  • To make the lime dipping sauce, combine all the ingredients.
  • Serve the dipping sauce with the warm salmon cakes.

Nutrition Facts : Calories 46.1, Fat 1.2, SaturatedFat 0.2, Cholesterol 11.5, Sodium 223.5, Carbohydrate 3, Fiber 0.2, Sugar 1.5, Protein 5.8

CHEF JOHN'S FRESH SALMON CAKES



Chef John's Fresh Salmon Cakes image

Salmon cakes are one of my go-to emergency meals. Every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that's very easy to get into a rut with. People generally find a few recipes that work for them, and just stay with those, but this fairly simple preparation should be easy to add to anyone's rotation. Serve with lemon wedge and remoulade sauce. You can use any bread crumbs instead of panko breadcrumbs, if desired.

Provided by Chef John

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 1h35m

Yield 4

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
¼ cup minced onion
2 tablespoons minced red bell pepper
2 tablespoons minced celery
salt and pepper to taste
1 tablespoon capers
1 ¼ pounds fresh wild salmon, coarsely chopped
¼ cup mayonnaise
¼ cup panko bread crumbs
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 pinch cayenne pepper
1 pinch seafood seasoning (such as Old Bay®)
1 tablespoon panko bread crumbs, or to taste
2 tablespoons olive oil, or as needed

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.

Nutrition Facts : Calories 459.7 calories, Carbohydrate 8.5 g, Cholesterol 101.6 mg, Fat 33.5 g, Fiber 0.4 g, Protein 31.6 g, SaturatedFat 5.3 g, Sodium 337.3 mg, Sugar 0.8 g

FRESH SALMON CAKES



Fresh Salmon Cakes image

I used Jubes (#275982) recipe for the poached salmon and adapted the recipe from the Chicken of the Sea package. These are the best salmon cakes ever and the poaching of the fresh salmon cannot be any easier! Moist and delicious!! I am sure you could use canned salmon as well. The tartar sauce is a great addition, but they are great without it.

Provided by Deb from Ca

Categories     < 30 Mins

Time 23m

Yield 4 serving(s)

Number Of Ingredients 17

1 jalapeno pepper, minced
1/4 cup red onion, minced
2 teaspoons garlic, minced
1/4 cup cilantro, chopped
1/4 cup low-fat mayonnaise
2 tablespoons lemon juice
2 eggs, beaten
black pepper
3/4 cup seasoned bread crumbs, divided
1 lb salmon, poached
1 tablespoon olive oil
1 teaspoon butter
tartar sauce
1/4 cup low-fat mayonnaise
1 teaspoon horseradish
1 tablespoon lemon juice
2 teaspoons sweet relish

Steps:

  • Mix together first 8 ingredients.
  • Add 1/4 cup bread crumbs and salmon.
  • Mix well, then shape into 4 patties.
  • Place the rest of the bread crumbs on waxed paper and dip both sides of the patties in the bread crumbs.
  • Heat 1 T olive oil and 1 tsp butter (or you can use one or the other) in a large skillet at medium heat.
  • Cook 3-4 minutes on each side til golden and heated through.
  • Blend tartar sauce ingredients together and serve.

Nutrition Facts : Calories 317.9, Fat 13, SaturatedFat 3.1, Cholesterol 147.9, Sodium 550.6, Carbohydrate 19.1, Fiber 1.5, Sugar 3.1, Protein 29.9

PAN-FRIED FRESH SALMON CAKES



Pan-Fried Fresh Salmon Cakes image

From Cook's Illustrated. Great salmon cakes using fresh salmon. Mix in 2 Tbsp of freshly grated parmesan, if desired. The panko coating keeps the salmon cakes crispy! Add a salad and soup to round out a great meal.

Provided by dmcpherr

Categories     < 60 Mins

Time 36m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/4 lbs salmon fillets
1 slice white bread, such as Pepperidge Farm, crusts removed and white part chopped very fine (about 5 tablespoons)
2 tablespoons mayonnaise
1/4 cup onion (grated)
2 tablespoons fresh parsley leaves (chopped)
3/4 teaspoon table salt
1 1/2 tablespoons fresh lemon juice
1/2 cup unbleached all-purpose flour
2 large eggs, lightly beaten
1/2 cup vegetable oil, plus
1 1/2 teaspoons vegetable oil
3/4 cup Japanese-style bread crumbs (Panko)

Steps:

  • 1. Locate and remove any pin bones from salmon flesh, (see related Quick Tip). Using sharp knife, cut flesh off skin, then discard skin. Chop salmon flesh into 1/4- to 1/3-inch pieces and mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.
  • 2. Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet.
  • 3. Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer. Transfer cakes to plate lined with paper towels to absorb excess oil on surface, if desired, about 30 seconds, and then serve immediately, with one of the sauces that follow, if you like.

FRESH SALMON CAKES WITH LIME, GINGER AND HERBS



Fresh Salmon Cakes With Lime, Ginger and Herbs image

Make and share this Fresh Salmon Cakes With Lime, Ginger and Herbs recipe from Food.com.

Provided by Wendys Kitchen

Categories     Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

500 g potatoes
700 g salmon fillets
1 garlic clove, peeled and chopped
2 tablespoons coriander, chopped
3 shallots or 3 green onions, thinly sliced
1 egg, beaten
2 cm piece fresh ginger, grated
1 teaspoon lime rind, grated
salt
2 cups breadcrumbs
3/4 cup flour
1 egg, beaten extra
2 tablespoons milk
olive oil, for shallow frying

Steps:

  • Boil, Microwave or steam potatoes until tender. Drain and mash until smooth.
  • Bring 2 cups water to boil in saucepan. Add salmon and simmer uncovered until salmon is cooked and flakes. Drain, Cool and flake salmon.
  • Combine potato, salmon, garlic, coriander, onion, egg, salt, ginger, lime rind and 1/2 cup breadcrumbs.
  • Shape mixture into 12 patties.
  • Flour patties, dip into combined extra egg and milk, and finally dip into breadcrumbs.
  • Shallow fry in oil until browned on all sides.

Nutrition Facts : Calories 651.5, Fat 12, SaturatedFat 2.6, Cholesterol 197.8, Sodium 561.4, Carbohydrate 81.9, Fiber 5.8, Sugar 4.6, Protein 50.9

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