Salmon Cakes With Chili Lime Cream Sauce Recipes

SALMON CAKES WITH CREAMY SAUCE

Steps:

• To make sauce:.
• Combine ingredients in a small bowl and mix well. Set aside.
• To make salmon cakes:.
• Preheat oven to 450°F Coat a baking sheet with cooking spray.
• Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley, remove from the heat.
• Put salmon in a medium bowl. Flake apart with a fork, remove any bones and skin. Add egg and mustard(and honey if using), mix well. Add onion mixture, breadcrumbs and pepper, mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
• Heat remaining 1 1/2 teaspoons oil in the skillet over medium heat. Add 4 patties and cook until the bottoms are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
• Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Serve salmon cakes with creamy sauce and lemon wedges.
• Enjoy!

CHILI LIME BAKED SALMON

Steps:

• Preheat oven to 400°F Line a baking sheet with foil for easy cleanup.
• Mix together olive oil, chili powder, paprika, garlic powder and lime zest.
• Season the salmon filet with salt. Brush with chili lime sauce, then scatter lime slices on top.
• Bake for 15-20 minutes until the internal temperature reaches 145°F or the salmon flakes easily with a fork. Squeeze fresh lime juice over just before serving.

SALMON CAKES WITH CREAMY GINGER-SESAME SAUCE

Steps:

• Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb. In a large bowl, flake apart the salmon with a fork. Add the egg and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs and mix well. Shape the mixture into 12 patties.
• In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.
• Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with scallion.
• If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.
• Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.

SHRIMP CAKES WITH CHILI-LIME CREAM SAUCE

Steps:

• Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)
• Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
• Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.

SALMON CAKES WITH LIME SAUCE

Steps:

• For the sauce:.
• Combine in small bowl juice of lime, mayonnaise and sour cream; mix well. Cover; refrigerate until ready to serve.
• For salmon cakes:.
• Drain salmon using a small colander bowl and flake using a pastry blender or fork. Add salmon to a bowl and add remaining ingredients (use only 1/2 cup of bread crumbs); mix well to combine.
• Sprinkle remaining 1/4 cup of bread crumbs onto bottom of a shallow dish or plate. Scoop salmon mixture into balls ( I use a 2tb scoop) and flatten into bread crumbs coating booth sides evenly. Use more bread crumbs if necessary to coat salmon cakes.
• Heat 1-2 tb of olive oil in skillet over medium heat until hot. Cook salmon cakes until golden brown, carefully turning once.

SALMON CAKES WITH COOL LIME SAUCE

Steps:

• 1. For sauce, zest lime measure to 2 teaspoons of zest. Juice lime to 2 teaspoons of juice. Combine zest, juice, mayo, and sour cream, mix well. Cover and refrigerate till ready to use.
• 2. For salmon cakes, drain salmon and flake using a fork. Finely chop bell pepper and thinly slice green onions. Snip cilantro using kitchen shears. Add bell pepper, green onions, cilantro, 1/2 cup bread crumbs, mayo and egg white to salmon; mix well.
• 3. Sprinkle remaining 1/4 cup bread crumbs into the bottom of a shallow dish or plate. Using a medium scoop, scoop salmon mixture over bread crumbs; flatten with the back of scoop to 1/2 inch thickness. Turn to coat evenly with bread crumbs.
• 4. Heat large skillet over medium until hot. Cook salmon cakes 6-8 minutes or until golden brown, carefully turning once. Serve with sauce.

SALMON CAKES WITH CHILI MAYONNAISE SAUCE

Steps:

• For the cakes:.
• Place entire contents of salmon can into a bowl and break apart large pieces.
• Place aprox 3/4 sleeve of saltines in a baggie and roll them into crumbs with rolling pin, add to salmon.
• Add remaining ingredients, eggs through milk and mix.
• Cover and place in fridge for one hour (this helps firm up the mix.) Or just shape into patties.
• For the sauce, mix all sauce ingredients and set aside.
• Heat Canola oil in a 12" skillet, add cakes. Cook 5 minutes, or until very firm,.
• on each side over medium heat.
• Remove cakes to platter, and drizzle sauce over cakes in an attractive design. Sauce can also be passed.

CHILI-LIME CREAM SAUCE

Steps:

• Combine first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece.
• *Available in the Asian foods section of many supermarkets and at Asian markets.

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.

HEALTHIER SALMON CAKES WITH LIME DILL SAUCE

Steps:

• To make the salmon cakes, first mix together yogurt, Parmesan cheese, egg, mustard, chives, parsley, shallot, garlic, salt and pepper in a large bowl.
• Gently mix salmon and panko breadcrumbs into the yogurt mixture.
• Divide salmon-yogurt mixture into 8 equal portions and shape into 2-inch cakes. Refrigerate for 1 to 4 hours.
• Meanwhile, prepare the lime dill sauce. In a medium bowl, stir together yogurt, lime juice, lime zest, dill, salt and pepper. Mix well and refrigerate until well chilled.
• To finish the salmon cakes, spray a large nonstick skillet with nonstick cooking spray and place over medium high heat.
• Slide cakes into the hot skillet and cook about 4 minutes per side or until golden brown and heated through.
• Serve the cakes hot with the chilled lime dill sauce.

FRESH SALMON AND LIME CAKES

Steps:

• To make the salmon cakes, remove any bones from the salmon and chop into 5mm (1/4 inch) dice.
• Combine the chopped salmon with the egg white, corn flour, lime leaves, ginger, wasabi paste and chopped parsley.
• (MIX IT WELL) Heat 1 cm (1/2 inch) of oil in frying pan over medium heat, to shallow fry the cakes.
• Place 2 tablespoons of the mixture into the hot oil and cook for 35-45 SECONDS each side, or till golden brown in colour.
• Drain on kitchen towels, and keep warm in a low oven till you finish cooking up the batter.
• To make the lime dipping sauce, combine all the ingredients.
• Serve the dipping sauce with the warm salmon cakes.

3-INGREDIENT CHILI-GLAZED SALMON RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200˚C).
• In a bowl, mix together the salmon, chili sauce, and the scallions.
• Place the fillets on a baking tray lined with parchment paper. Spoon any leftover sauce on top of the salmon.
• Bake for 12-15 minutes, until the salmon is cooked but still tender.
• Enjoy!