Oriental Salmon Cakes Recipes

BAKED SALMON CAKES

Steps:

• In a large bowl, combine the first 11 ingredients. Place 1/3 cup salmon mixture into each of 8 muffin cups coated with cooking spray. Bake at 425° for 10-15 minutes or until a thermometer reads 160°., Meanwhile, combine the sauce ingredients. Serve with salmon.

SALMON CAKES

Steps:

• Preheat the oven to 350 degrees F.
• Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
• Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper 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.
• Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
• Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
• Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, 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 preheated 250 degree F oven and serve hot.

QUICK ASIAN FISHCAKES

Steps:

• Whack the lemongrass against your work surface and remove the tough outer layer.
• Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water.
• Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side.
• Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper.
• Divide into 4, then shape and squash into 2cm-thick patties.
• Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.
• Cook the patties for 2 minutes on each side, or until nicely golden.
• Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat.
• Serve sprinkled with the drained coriander.

ASIAN SALMON PATTIES

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.

ASIAN GLAZED SALMON

Steps:

• Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight.
• Heat grill/broiler on high. Place the rack 25 cm / 10" from the heat source.
• Place salmon on baking tray (no oil required). Scrape all the excess glaze from the bowl onto the salmon.
• Grill/broil for 7 to 10 minutes, until the top of the salmon is beautifully caramelised. Be careful not to overcook the salmon!
• Serve salmon sprinkled with sesame seeds, scallions/shallots with rice and steamed Asian greens on the side.

ASIAN SALMON CAKES WITH CREAMY MISO AND SAKE SAUCE

Steps:

• Heat the vegetable oil and sesame oil in a large skillet over medium heat. Add the green onion and garlic, and cook until tender. Stir in the miso paste and sake until blended. Bring to a simmer then stir in the cream and lime juice. Return to a simmer and cook until thickened, about 7 minutes. Remove from heat and set aside.
• In a medium bowl, stir together the bread crumbs, salmon, onion, and cilantro. IN a small bowl, whisk together the egg, soy sauce and water using a fork. Stir about half of this into the salmon mixture, and if it seems dry, stir in a little more until the salmon mixture will stick together in patties.
• Heat the oil in a large skillet over medium-high heat. Form the salmon mixture into 2 inch patties for appetizers, or 4 inch patties for a main dish. Fry patties for about 4 minutes per side, or until golden brown. Serve with the sauce drizzled over, or separately for dipping.

ASIAN SALMON PATTIES

Steps:

• In a large bowl, combine salmon, shallots, ginger, egg, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Form mixture into eight 1-inch-thick patties, packing each firmly; transfer to a plate. Place in freezer until just firm, about 20 minutes.
• Heat a large nonstick skillet over medium-high heat. Add salmon patties; cook until browned on both sides and just opaque throughout, 4 to 6 minutes per side, turning carefully. Serve with lime wedges and Sesame Mayonnaise, if desired.
• Make the sesame mayonnaise: In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil. Chill until ready to serve.

ASIAN SALMON CAKES

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.

ASIAN SALMON CAKES WITH SESAME-WASABI CREAM

Steps:

• In a medium bowl, gently combine the salmon, bread crumbs, egg, cilantro, cumin, and 2 tablespoons of the mayonnaise until combined. Shape mixture into 4 patties, each about 1-inch thick.
• In a small bowl, add the sesame oil and wasabi paste to the remaining 1/4 cup mayonnaise and mix well. Set aside.
• Heat the olive oil in a large skillet over medium heat. Add the salmon cakes and cook until golden brown and cooked through, 3 to 5 minutes per side.
• Serve the cakes with sesame-wasabi cream spooned over the top (1 tablespoon per salmon cake).

ORIENTAL SALMON CAKES

Steps:

• 1. Steam or poach the salmon for about 4 minutes. Let cool and flake.
• 2. Mix all the ingredients and form into 3 ounce patties.
• 3. saute in a pn on med low heated all the way through. And serve.

ORIENTAL SALMON

Steps:

• Place the salmon fillets in a tin or ovenproof dish and drizzle generously with the light soy sauce and toasted sesame oil.
• Slice the preserved ginger thinly and place three slices on top of each fillet, then spoon a teaspoon of syrup from the jar over each.
• Add a generous slug each of dry sherry and white wine. Sprinkle over the capers and a good grinding of black pepper. Sprinkle lightly with dried tarragon or a few fresh tarragon leaves.
• Cover with foil and bake in the oven at 160 fan for 20 - 25 minutes depending on the thickness of the salmon fillets.
• Garnish with fresh watercress leaves to serve.