Robin Millers Asian Salmon Cakes Recipes

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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

MINI SPONGE CAKES WITH MANDARIN-BLUEBERRY FILLING AND WHIPPED CREAM



Mini Sponge Cakes with Mandarin-Blueberry Filling and Whipped Cream image

Provided by Robin Miller : Food Network

Categories     dessert

Time 5m

Yield 4 servings

Number Of Ingredients 4

4 round mini sponge cakes
1 (11-ounce) can mandarin oranges in light syrup
1/2 cup blueberries
1 cup whipped cream or whipped topping

Steps:

  • Spoon 2 teaspoons of syrup from mandarin orange can into each sponge cake. Discard any remaining syrup.
  • In a small bowl, combine drained mandarin oranges and blueberries. Spoon whipped cream sponge cakes. Top with the fruit mixture and serve.

SOLE WITH PESTO CREAM



Sole with Pesto Cream image

Provided by Robin Miller : Food Network

Time 17m

Yield 4 servings

Number Of Ingredients 9

4 sole fillets (about 5 ounces each)
Salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons butter
1/2 cup heavy cream
1/2 cup prepared basil pesto
1 teaspoon finely grated lemon zest
1 cup rice, regular or instant, cooked according to package directions
Ground paprika

Steps:

  • Season both sides of sole with salt and black pepper. In a large skillet, heat oil and butter over medium-high heat. Add sole and cook 1 to 2 minutes per side, until golden brown. In a medium bowl, whisk together heavy cream, pesto, and lemon zest. Add mixture to pan and bring to a simmer. Simmer 2 minutes, until sauce thickens. Transfer rice to a serving platter. Top the rice with fish and spoon sauce over top. Sprinkle paprika over top just before serving.

ROBIN'S SALMON BISQUE



Robin's Salmon Bisque image

We frequent Cambria, California often. One of our favorite restaurants is Robin's. They have a DELICIOUS, to die for, salmon bisque. This is their recipe.

Provided by Shelley Ann

Categories     < 15 Mins

Time 15m

Yield 12 serving(s)

Number Of Ingredients 14

1/2 cup butter
2 cups sliced leeks
1/2 lb sliced mushrooms
1 tablespoon crushed garlic
46 ounces clam juice or 46 ounces fish stock
4 cups canned crushed tomatoes in puree
1/2 cup chopped fresh parsley
2 teaspoons dried dill weed
1 teaspoon salt
1/2 teaspoon pepper
4 cups salmon, boned and cut into 1/2 inch cubes
4 cups cream
1/4 cup flour
fresh dill sprig (to garnish)

Steps:

  • Melt butter in a large pot. Add leeks, mushrooms & garlic. Saute' for approximately 5 minutes. Add clam juice, tomatoes, parsley, dill salt & pepper. Heat broth to almost boiling & add salmon. Cook salmon for approximately 3 to 5 minutes. Stir in cream & whisk in flour. Reheat. To serve, garnish w/fresh dill sprigs.

Nutrition Facts : Calories 301.3, Fat 23.5, SaturatedFat 14.5, Cholesterol 73.1, Sodium 679.6, Carbohydrate 20.1, Fiber 1.1, Sugar 4.6, Protein 4.1

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.

ASIAN SALMON CAKES WITH CREAMY MISO AND SAKE SAUCE



Asian Salmon Cakes with Creamy Miso and Sake Sauce image

A tasty flavorful appetizer, or great as a meal that uses lots of wonderful Asian flavors! You can also easily substitute for the ingredients and use leftovers too such as corn instead of onions, leftover salmon (BBQ'd, broiled or baked) instead of fresh or canned - and they still turn out great! A-plus crowd pleaser!

Provided by HUNNY OH

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 30m

Yield 6

Number Of Ingredients 16

1 tablespoon vegetable oil
1 teaspoon sesame oil
2 cloves garlic, chopped
1 green onion, chopped
1 tablespoon miso paste
1 cup heavy cream
¼ cup sake
¼ cup fresh lime juice
1 ½ cups dry bread crumbs
1 (7 ounce) can salmon, drained and flaked
⅓ cup chopped onion
¼ cup chopped fresh cilantro
1 egg
1 tablespoon soy sauce
1 tablespoon water
2 tablespoons vegetable oil

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.

Nutrition Facts : Calories 406.4 calories, Carbohydrate 24.4 g, Cholesterol 99.7 mg, Fat 27.1 g, Fiber 1.7 g, Protein 13.9 g, SaturatedFat 11.5 g, Sodium 602.1 mg, Sugar 3.2 g

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.

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