ROBIN MILLER'S ASIAN SALMON CAKES
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
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
Provided by Robin Miller : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 4
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
Provided by Robin Miller : Food Network
Time 17m
Yield 4 servings
Number Of Ingredients 9
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
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
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
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
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
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
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
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
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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EXTRA CRISPY ASIAN SALMON CAKES - TAMING OF THE SPOON
From tamingofthespoon.com
Cuisine AsianCategory DinnerServings 4Total Time 35 mins
- Cut the salmon into 1-inch chunks. Place the salmon pieces in the bowl of a food processor and pulse 5-8 times until the salmon is coarsely chopped but not pasty. Transfer the salmon to a bowl. Set aside.
- In a small bowl, whisk together the sweet chili sauce, miso paste, mirin, and soy sauce until smooth and the miso paste is dissolved.
- Add the sweet chili sauce mixture to the chopped salmon and stir until evenly mixed in. Add the scallions and 1/2 cup panko bread crumbs. Stir to combine. Add the beaten egg and stir just until the egg is evenly mixed in. Place the bowl in the refrigerator for 10 minutes to let mixture firm up before forming the salmon cakes.
- Pour remaining 1 cup panko bread crumbs onto a plate. Remove the salmon from the fridge. Divide the salmon mixture into 8-10 even mounds. With slightly wet hands, and working with one mound at a time, gently form the mixture into 1/4 inch thick patties. Coat the patties with the panko bread crumbs.
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