Robin Millers Asian Salmon Cakes Recipes

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ASIAN SALMON CAKES WITH SESAME-WASABI CREAM



Asian Salmon Cakes with Sesame-Wasabi Cream image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 cups leftover coarsely flaked salmon
2 tablespoons seasoned dry bread crumbs
1 large egg, lightly beaten
1 tablespoon chopped fresh cilantro leaves
1 teaspoon ground cumin
6 tablespoons light mayonnaise, divided
2 teaspoons toasted sesame oil
2 teaspoons wasabi paste
1 tablespoon olive oil

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).

ROASTED SALMON WITH SWEET-N-HOT MUSTARD GLAZE - ROBIN MILLER



Roasted Salmon With Sweet-N-Hot Mustard Glaze - Robin Miller image

From Robin Miller's Quick Fix Meals, this is quick and easy to make. You will probably have extra sauce, so feel free to increase the amount of salmon and make salmon cakes with the leftovers, as Robin suggests.

Provided by dianegrapegrower

Categories     High Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 lbs salmon fillets or 1 1/4 lbs salmon steaks, skin on
salt and pepper
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons water
2 tablespoons fresh lemon juice
1 teaspoon mustard powder (optional, I find it too hot)
1 teaspoon garlic powder
2 tablespoons fresh dill, chopped

Steps:

  • preheat the oven to 400°F Coat a shollow baking dish with cooking spray. Season both sides of salmon with salt and pepper. Place salmon in prepared baking dish.
  • Combine Dijon mustard, honey, water, lemon juice, mustard powder and garlic in a medium bowl. Reserve 1/2 cup, and pour remaining sauce over the fish in the pan. roast the salmon, uncovered, until fork-tender, about 15 minutes.
  • Stir the dill into the reserved sauce and serve with salmon.

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.

SALMON CAKES



Salmon Cakes image

These salmon cakes are delicious as a light lunch or dinner and can also be served as appetizers. This is from an advertisement for Chicken of the Sea salmon. I have also made this with canned chicken instead of salmon with great results.

Provided by Chris from Kansas

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup red pepper, finely chopped
1/4 cup green onion, finely chopped
1/4 cup low-fat mayonnaise
1 tablespoon lemon juice
1/4 teaspoon seasoning salt
1 dash cayenne pepper
1 egg, beaten
1 cup dry seasoned bread crumbs
2 (6 ounce) cans boneless salmon, well drained
3 tablespoons butter

Steps:

  • In a small mixing bowl, combine chopped red pepper, green onion, mayonnaise, lemon juice, seasoned salt and cayenne pepper.
  • Taste and adjust seasonings to personal preference.
  • Stir in egg, well-drained salmon and 4 T of the bread crumbs.
  • Divide and form mixture into 6 to 8 balls.
  • Roll salmon balls in remaining bread crumbs; flatten into cakes (about 1/2 inch thick).
  • Fry salmon cakes in melted butter in skillet over medium heat for 3 to 4 minutes per side.

ROBIN MILLER'S ASIAN SALMON CAKES



Robin Miller's Asian Salmon Cakes image

Make and share this Robin Miller's Asian Salmon Cakes recipe from Food.com.

Provided by Heather3271

Categories     Asian

Time 20m

Yield 4 cakes, 4 serving(s)

Number Of Ingredients 9

2 cups salmon, coarsely flaked (use leftovers to save time)
2 tablespoons seasoned dry bread crumbs
2 egg whites, lightly beaten (or 1 large egg)
1 tablespoon fresh cilantro, chopped
1 teaspoon ground cumin
6 tablespoons light mayonnaise, divided
2 teaspoons toasted sesame oil
2 teaspoons wasabi paste
1 tablespoon olive oil

Steps:

  • In a medium-sized bowl, gently combine the salmon, bread crumbs, egg, cilantro, cumin, and 2 tbsp of the mayonnaise until combined. Shape mixture into four patties, each about 1 inch thick. Chill patties in fridge while waiting for oil to heat.
  • Heat the oil in a large skillet over medium heat. Add the salmon cakes. Cook until golden brown and cooked through, 3-5 mins per side.
  • In small bowl, add the seame oil and wasabi paste to remaining 1/4 cup mayonnaise and mix well. Serve the cakes with sesame-wasabi cream spooned over the top (1 tbsp per salmon cake).

Nutrition Facts : Calories 149.3, Fat 13.4, SaturatedFat 2, Cholesterol 7.9, Sodium 271.1, Carbohydrate 4.7, Fiber 0.3, Sugar 1.3, Protein 2.5

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