Moosewood Dressed Up Salmon Cakes With Herbed Mayonnaise Recipes

MOOSEWOOD DRESSED-UP SALMON CAKES WITH HERBED MAYONNAISE

Steps:

• Chop potatoes, onions, and carrots.
• Place in a large covered saucepan with water to cover.
• Bring to a boil; then lower the heat and simmer for about 10 minutes, until the vegetables are tender.
• Place the fish on top of the vegetables, return to a simmer, and cook for about 2 minutes, until the fish flakes easily with a fork.
• Drain in a colander.
• In a large bowl, mash the drained vegetables and fish with a potato masher until thoroughly mixed.
• Add the egg, mayonnaise, mustard, fresh lemon juice, herbs, chopped garlic, salt, pepper and ¼ cup of the cracker meal or breadcrumbs. Mix thoroughly.
• In a skillet or frying pan, heat about ¼ inch of oil until it sizzles. (Less oil is needed in a nonstick frying pan.)
• With the cracker meal or bread crumbs handy and working over a large plate, pat and shape the fish mixture into six cakes.
• As you finish each one, sprinkle both sides with cracker meal and carefully place it in the pan.
• Fry the cakes for about 4 minutes on the first side, until golden brown and crisped.
• Then flip the cakes and cook for 2 or 3 minutes on the other side.
• Drain on paper towels to absorb some of the oil.
• Serve with lemon wedges, or combine all of the Herbed Mayonnaise ingredients to offer, if you wish.

BAREFOOT CONTESSA'S SALMON CAKES

Steps:

• Place 2 tablespoons of butter, 2 tablespoons of oil, the onion, celery, red and yellow bell peppers, parsley, capers, Tabasco sauce, Worcestershire sauce, Old Bay Seasoning, salt, and peppers in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes.
• Cool to room temperature; flake the salmon into a large bowl, add the bread crumbs, mayonnaise, mustard, and eggs and toss lightly.
• Add the cooked mixture and mix well.
• Cover and chill in the refrigerator for 30 minutes.
• Shape into salmon cakes, 2 1/2 to 3 ounces each.
• Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan over medium heat.
• Add the salmon cakes and fry for 3 to 4 minutes on each side, until browned.
• Drain on paper towels; keep them warm in a 250 degree F oven and serve hot.
• TO COOK SALMON:.
• Brush with olive oil, sprinkle with salt and pepper, and roast in a 350ºF oven for 15 to 20 minutes, until just cooked.
• Cover tightly with aluminum foil, allow to rest for 10 minutes, then chill completely.
• Flake with your hands.
• *Salmon cakes can be shaped and stored overnight in the fridge on baking sheets wrapped in plastic; fry just before serving.

SALMON CAKES WITH LEMON-HERB MAYONNAISE

Steps:

• Combine first 7 ingredients in medium bowl and stir gently to blend. Season with salt and pepper. Mix in egg. Shape salmon mixture into 6 patties, about 3/4 inch thick. Arrange on plate.
• Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 1/2 teaspoons thyme in small bowl. Season sauce to taste with salt and pepper. (Salmon cakes and sauce can be prepared 1 day ahead. Wrap separately and refrigerate.)
• Melt butter in heavy large skillet over medium-low heat. Add salmon cakes and sauté until brown and cooked through, about 5 minutes per side. Transfer to platter. Serve with sauce.

SALMON CAKES

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.