Martha Stewarts Asian Salmon Patties Recipes

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BAKED SALMON SUSHI



Baked Salmon Sushi image

There's no raw fish in these easy sushi rolls-just succulent, perfectly cooked salmon and plenty of fresh vegetables. For our food editor's tips on how to roll like a pro, see How to Make Sushi at Home.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 1h25m

Yield Makes 6 rolls

Number Of Ingredients 14

2 cups short-grain white rice, preferably Japonica
3-inch piece ginger, peeled
1 cup rice-wine vinegar
2 tablespoons sugar, plus 1 teaspoon
Kosher salt
12 ounces salmon (about 1 inch thick), preferably wild, skin removed
2 carrots, peeled and julienned (1 cup)
2 mini cucumbers, julienned (1 cup)
1/2 teaspoon toasted sesame oil
1/4 cup mayonnaise
1 avocado, halved and thinly sliced
1 tablespoon toasted sesame seeds
6 sheets toasted nori
Soy sauce, for serving

Steps:

  • Preheat oven to 400 degrees. Rinse rice in several changes of water, jostling rice with fingertips, until water runs clear. Set in a sieve over a bowl to drain while you prepare the rest of the ingredients (at least 20 minutes).
  • Using a mandoline or vegetable peeler, slice ginger paper-thin along the grain (to yield 1/2 cup). Bring a small pot of water to a boil, add ginger, and blanch 5 seconds; drain. Return pot to stove and add 3/4 cup vinegar, 2 tablespoons sugar, and 2 tablespoons water. Season lightly with salt. Bring to a simmer, stirring to dissolve sugar. Reserve half the vinegar mixture (this will be used to season your rice); add blanched ginger to remaining vinegar mixture and set aside. Cool completely.
  • Place rice and 2 1/2 cups water in a small pot. Bring to a boil, then reduce heat to lowest setting and cover. Cook until rice is tender and all the water has been absorbed, about 12 minutes (alternatively, cook rice in a rice cooker according to manufacturer?s instructions). Remove from heat. Let sit with lid on, 10 minutes more. Transfer rice to a large bowl; cool 5 minutes. Fold in one-quarter of the reserved vinegar mixture with a wide spatula or plastic bench scraper, fanning the rice while you fold in vinegar mixture to cool it down quickly. Cover with a clean kitchen towel. Reserve remaining vinegar mixture for assembling.
  • While rice cooks, season salmon generously with salt and let stand 10 minutes. Pat dry. Meanwhile, toss cucumbers and carrots with remaining 1/4 cup vinegar, 1 teaspoon sugar, 1 teaspoon salt, and sesame oil. Set aside. Roast salmon on a parchment-lined rimmed baking sheet until just cooked through, 8 to 10 minutes. Cool, then flake into 6 portions.
  • To assemble, place 1 sheet of nori, shiny-side down, on a bamboo rolling mat with the long side closest to you. Dampen hands with reserved vinegar mixture and gently press 3/4 cup rice evenly across nori, leaving a 1/2-inch border on all sides. Spread 2 teaspoons mayonnaise evenly across center of rice. Layer 1/3 cup vegetable mixture, 1 portion salmon, and a few slices of avocado evenly across middle of rice. Sprinkle with sesame seeds. Starting with the edge closest to you, use the mat to fold the bottom third toward the center, pressing evenly across the roll to compress the filling. Repeat with another turn and gently press again. Remove mat. Lightly wet a sharp knife with vinegar mixture and cut into 6 equal pieces. Repeat with remaining sheets of nori. Serve with reserved pickled ginger and soy sauce.

SALMON CAKES



Salmon Cakes image

With a simple lemon-herb sauce, these make-ahead salmon patties are the perfect light supper for those nights when you would rather not fuss.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 1h15m

Number Of Ingredients 18

2 pounds skinless salmon fillet
Coarse salt and ground pepper
1 teaspoon hot sauce, such as Tabasco
1/2 cup plain dried breadcrumbs
1/3 cup chopped fresh parsley
1/4 cup light mayonnaise
1/4 cup Dijon mustard
2 large eggs, lightly beaten
2 tablespoons fresh lemon juice
1/4 cup light mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh parsley, dill, or cilantro
Coarse salt and ground pepper
3 tablespoons prepared horseradish
2 tablespoons minced capers
1 teaspoon hot sauce, such as Tabasco
2 tablespoons minced pickled jalapeno chile

Steps:

  • Preheat oven to 400 degrees. Place fish on a rimmed baking sheet; season with salt and pepper. Roast until cooked through, 15 to 20 minutes. Let cool completely; pat dry with paper towels. Break salmon into smaller pieces; flake with a fork.
  • In a large bowl, combine scallions, breadcrumbs, and parsley. Add mayonnaise, mustard, eggs, lemon juice, and salmon. Season again with salt and pepper, plus an additional flavoring if desired. Mix gently until ingredients just hold together.
  • Form mixture into 8 patties (each about 3 inches wide). Place on a foil-lined baking sheet. Refrigerate until cold and firm, 20 to 30 minutes.
  • Make Lemon-Herb Sauce: Whisk together mayonnaise, sour cream, fresh lemon juice, and chopped herbs. Season with coarse salt and ground pepper.
  • Heat broiler. Broil patties until lightly golden on top (without turning), 6 to 8 minutes. Serve with Lemon-Herb Sauce.

Nutrition Facts : Calories 291 g, Fat 17 g, Protein 26 g

SPEEDY SALMON PATTIES



Speedy Salmon Patties image

I combine seven easy ingredients for this salmon patty recipe. When I was a girl growing up on the farm, my mom often fixed these when we were late in the field. These salmon cakes are also tasty with chopped green peppers added to the mixture. -Bonnie Evans, Cameron, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 3 servings.

Number Of Ingredients 8

1/3 cup finely chopped onion
1 large egg, beaten
5 saltines, crushed
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
2 teaspoons butter

Steps:

  • In a large bowl, combine the first 6 ingredients. Crumble salmon over mixture and mix well. Shape into 6 patties. , In a large skillet over medium heat, fry patties in butter for 3-4 minutes on each side or until set and golden brown.

Nutrition Facts : Calories 288 calories, Fat 15g fat (4g saturated fat), Cholesterol 139mg cholesterol, Sodium 1063mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.

SALMON, ASPARAGUS, AND LEEK IN PARCHMENT



Salmon, Asparagus, and Leek in Parchment image

Cooking fresh salmon en papillote (that is, in parchment) is a messproof way to coax the most flavor from the fish without adding a lot of oil or butter -- and it's pretty much impossible to dry the salmon out with this cooking method.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 30m

Number Of Ingredients 7

1/2 bunch asparagus (about 8 ounces), trimmed and thinly sliced on the bias
1 small leek, white and pale-green parts only, thinly sliced, washed well, and drained
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 skinless salmon fillets (each about 5 ounces and 1 inch thick), preferably wild
1/4 cup packed fresh herbs, such as tarragon, dill, basil, or parsley, or a combination, for serving
Lemon wedges, for serving

Steps:

  • Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss asparagus and leek with oil in a bowl. Season with salt and pepper.
  • Season fish with salt and pepper. Arrange a fillet on one side of crease on each piece of parchment. Top with asparagus mixture, dividing evenly. Fold each piece of parchment over, then make small overlapping pleats to seal open sides, creating half-moon-shaped packets.
  • Bake on 2 rimmed baking sheets, 10 minutes for medium-rare. Transfer to plates and carefully cut packets open with kitchen shears (steam will be released). Serve, topped with herbs and squeezed with lemon wedges.

ASIAN SALMON PATTIES



Asian Salmon Patties image

This is such an easy recipe that I can throw together super fast at the end of a long, hard day. It packs a punch of flavor with very little effort. My kids love this and request it often. Sometimes, I even make a few extra to go in their lunch boxes the next day.

Provided by Jamiefeedsfamily

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 25m

Yield 4

Number Of Ingredients 10

1 tablespoon sesame oil, or as needed
2 (5 ounce) cans salmon, drained and flaked
2 eggs
½ cup panko bread crumbs
¼ cup green bell pepper, diced
¼ cup green onions, diced
2 teaspoons finely minced fresh ginger
2 tablespoons soy sauce
1 tablespoon sesame seeds
1 teaspoon Chinese five-spice powder

Steps:

  • Heat sesame oil in skillet over medium heat until it bubbles around the tip of a spoon when dipped in.
  • Mix salmon, eggs, panko, bell pepper, green onions, ginger, soy sauce, sesame seeds, and five-spice powder together in a bowl. Form mixture into patties and set, evenly spaced, into the hot oil in the skillet.
  • Brown patties, 4 to 5 minutes. Flip and brown on the other side, 4 to 5 minutes more. Remove patties from pan and drain on a paper-towel lined plate to drain excess oil.

Nutrition Facts : Calories 241.1 calories, Carbohydrate 12.1 g, Cholesterol 124.2 mg, Fat 12.7 g, Fiber 0.6 g, Protein 22.2 g, SaturatedFat 2.7 g, Sodium 809.1 mg, Sugar 0.6 g

ASIAN SALMON PATTIES



Asian Salmon Patties image

Categories     Sauce     Side     Salmon     Chill     Boil

Yield serves 4

Number Of Ingredients 23

1 1/2 pounds skinless salmon fillet, finely chopped
2 shallots, minced
2 tablespoons finely grated peeled fresh ginger
1 large egg, lightly beaten
1/4 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
Lime wedges, for serving
Sesame Mayonnaise, for serving (recipe below)
Sesame Mayonnaise
1/3 cup mayonnaise
2 scallions, trimmed and thinly sliced
2 tablespoons fresh lime juice
1 teaspoon toasted sesame oil
Chinese Noodles with Sesame Dressing
8 ounces thin Chinese noodles
1 tablespoon vegetable oil, such as safflower
1/4 cup fresh lime juice (from 2 to 3 limes)
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
2 teaspoons light-brown sugar
1/8 teaspoon crushed red-pepper flakes
3 tablespoons coarsely chopped cilantro
Coarse salt and ground pepper

Steps:

  • In a large bowl, gently combine salmon, shallots, ginger, egg, red-pepper flakes, 1 teaspoon salt, and 1 teaspoon pepper. Form mixture into eight equal patties, about 1 inch thick, packing each firmly; transfer to a plate. Freeze until just firm, about 20 minutes.
  • Heat a large nonstick skillet over medium-high. Cook salmon patties (working in batches, if necessary) until browned on both sides and just opaque throughout, 4 to 6 minutes per side. Serve with lime wedges and sesame mayonnaise.
  • Sesame Mayonnaise
  • In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil. Cover and chill until ready to serve, up to 3 days.
  • Chinese Noodles with Sesame Dressing
  • Bring a pot of water to a boil. Cook noodles until tender according to package instructions. Drain; rinse under cold water until completely cool. Transfer to a large bowl; toss with vegetable oil.
  • In a small bowl, whisk together lime juice, soy sauce, sesame oil, brown sugar, and red-pepper flakes; whisk in cilantro. Pour over noodles; season with salt and pepper, and toss to coat.

ASIAN SALMON CAKES



Asian Salmon Cakes image

This is a great way to use up leftover salmon, and makes a wonderful sandwich , or serve them over salad greens

Provided by chia2160

Categories     Asian

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb poached salmon, chilled and flaked
2 cups panko breadcrumbs
1/3 cup scallion, chopped
1/4 cup cilantro, minced
4 eggs
3 tablespoons fresh lime juice
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons minced ginger
1 jalapeno, seeded and diced
1 tablespoon sugar
1 teaspoon salt
1 cup panko breadcrumbs
1/4 cup sesame seeds
oil (for frying)

Steps:

  • Mix the first 4 ingredients in a large bowl.
  • Whisk together the next 8 ingredients and add to the salmon mixture.
  • Add sesame seeds to 1 c panko.
  • Form into cakes and coat with panko sesame mixture. Place on baking sheet and chill for 1 hour.
  • Fry for 7 minutes until first side is browned, flip over and fry for 5 minutes more.

PAN-FRIED SALMON CAKES



Pan-Fried Salmon Cakes image

Don't use thin pretzels in this recipe--they'll make the cakes too salty.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Yield Makes 8

Number Of Ingredients 8

3 ounces large hard pretzels, such as Pennsylvania Dutch
1/2 cup mayonnaise
1 large egg, lightly beaten
1/4 cup chopped fresh dill, plus more for sprinkling
1/4 cup chopped scallions (from 3 or 4)
2 lemons, 1 zested, 1 cut into wedges for serving
1 can (14 ounces) wild salmon, drained
2 tablespoons vegetable oil

Steps:

  • Break pretzels into pieces; pulse in a food processor until finely ground. (You should have 1/2 cup.)
  • In a medium bowl, combine mayonnaise, egg, dill, scallions, and lemon zest. Fold in ground pretzels and salmon until just combined. Cover and refrigerate until firm, about 30 minutes. Using a 1/4 cup measure, form mixture into 8 cakes, each about 1/2 inch thick.
  • Heat a large skillet over medium-high. Add 1 tablespoon oil. Cook 4 cakes, flipping once, until golden brown and crisp, about 3 minutes a side. Repeat with remaining oil and cakes. Sprinkle with dill and serve, with lemon wedges.

ASIAN-STYLE SALMON BURGERS



Asian-Style Salmon Burgers image

Make a big batch of Roasted Salmon and Vegetables and use the leftovers for this speedy supper later in the week.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 11

4 reserved roasted salmon fillets from Roasted Salmon and Vegetables recipe
1 cup reserved roasted vegetables from Roasted Salmon and Vegetables recipe, finely chopped
1 can (8 ounces) water chestnuts, drained and finely chopped
1 large egg white
1 tablespoon finely grated peeled fresh ginger
2 tablespoons soy sauce
1/4 cup all-purpose flour (spooned and leveled)
Nonstick cooking spray
4 hamburger buns, lightly toasted
Bibb lettuce
Chinese mustard (optional)

Steps:

  • In a large bowl, flake and mash salmon fillets. Stir in roasted vegetables, water chestnuts, egg white, ginger, and soy sauce until combined. Add flour and stir to combine. Divide into 4 patties. Lightly coat a large nonstick skillet with nonstick cooking spray and heat over medium; add patties and cook until golden brown and cooked through, about 8 minutes, flipping halfway through. Serve burgers on buns with lettuce and Chinese mustard, if desired.

Nutrition Facts : Calories 399 g, Fat 11 g, Fiber 5 g, Protein 33 g, SaturatedFat 2 g

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