Salmon Griddle Cakes With Greens And English Butter Sauce Recipes

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SALMON GRIDDLE CAKES WITH GREENS AND ENGLISH BUTTER SAUCE



Salmon Griddle Cakes With Greens and English Butter Sauce image

Provided by Molly O'Neill

Categories     dinner, sauces and gravies, main course

Time 25m

Yield 4 servings

Number Of Ingredients 15

12 ounces cooked, flaked salmon
1/3 cup mayonnaise
2 large eggs, lightly beaten
1/3 cup chopped parsley
3/4 cup fresh white bread crumbs
1/2 teaspoon salt
A few grinds black pepper
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
2/3 cup milk
8 tablespoons cold unsalted butter, diced
1 tablespoon lemon juice
2 tablespoons finely chopped parsley
Salt and freshly ground white pepper to taste
2 cups blanched, buttered greens, like spinach, kale or chard

Steps:

  • To make the salmon cakes, combine the salmon, mayonnaise, eggs, parsley, bread crumbs, salt and pepper in a large bowl and mix until thoroughly combined. Divide into four balls, and form each ball into a cake. Place a large, heavy skillet or griddle over medium heat. Add the oil and cook the cakes until lightly browned, 2 to 3 minutes each side. Set aside.
  • To make the sauce, in a small heavy-bottomed saucepan, whisk together the flour and milk and cook over medium heat until the mixture becomes a thick paste, about 3 to 4 minutes.
  • Transfer the flour-and-milk mixture to the top of a double-boiler and set over simmering water. Slowly whisk in the butter pieces. Remove from the heat and stir in the lemon juice and parsley. Season to taste with salt and pepper.
  • To assemble the dish, place a 4-inch circle of greens in the centers of four plates and top each with a salmon cake. Spoon butter sauce around the edges of the plates and serve immediately.

SALMON CAKES WITH CORN AND GREEN CHILI



Salmon Cakes With Corn and Green Chili image

Provided by Moira Hodgson

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 small onion
2 tablespoons unsalted butter
1 cup sweet corn, scraped off cob
2 cups cooked salmon
3 large potatoes, skinned, boiled and mashed (about 2 cups)
1/2 cup Italian parsley, minced
1 tablespoon Dijon mustard
1 fresh green chili, seeded and minced (or more to taste)
2 large eggs
Coarse salt and freshly ground pepper to taste
Approximately 2 cups plain dry bread crumbs
1/2 cup peanut or vegetable oil
1 lemon, quartered

Steps:

  • Soften the onion in the butter. Add the corn and saute for one minute. Combine with the salmon and potatoes in a large mixing bowl. Add the parsley, mustard, chili and eggs and season with salt and freshly ground pepper.
  • Shape the salmon mixture into small patties about three inches across and roll them in bread crumbs. Place them on a rack to dry for about 15 minutes.
  • Heat the oil in a frying pan. Cook the patties three or four at a time, so that they do not crowd the pan, until they are lightly browned on both sides. Drain them on paper towels and keep them warm in a low oven until you are ready to eat. Serve with the lemon quarters.

Nutrition Facts : @context http, Calories 1069, UnsaturatedFat 45 grams, Carbohydrate 64 grams, Fat 66 grams, Fiber 6 grams, Protein 55 grams, SaturatedFat 13 grams, Sodium 1158 milligrams, Sugar 8 grams, TransFat 0 grams

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