Salmon Potato Cakes With Mustard Tartar Sauce Recipes

GRILLED SALMON WITH TARTAR SAUCE

Steps:

• In a small bowl, combine the first 10 ingredients. Pour into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine tartar sauce ingredients; refrigerate until serving. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat or 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. Serve with tartar sauce.

POTATO'N SALMON CAKES

Steps:

• Mix all the ingredients except the bread crumbs, stir well.
• Form into 6 cakes.
• Coat with crumbs.
• Fry until nicely browned on the outside and heated through, apprx 5 minutes each side Serve.

CLASSIC SALMON PATTIES RECIPE

Steps:

• Cut the salmon into large chunks and place it in a food processor. See chef notes about alternate way to prepare.
• Pulse on high speed until it becomes like a paste but also has some pea-sized salmon chunks in it.
• Transfer the salmon to a large bowl along with the red onion, peppers, garlic, dill, green onions, whisk eggs, crushed crackers, salt, pepper, and tabasco sauce.
• Mix well using your hands or a spatula and form 12 like-sized salmon patties, which are about 3-4 ounces a piece.
• Add the oil to a large frying pan over medium-low heat and heat to 350°. You will know it's done when you sprinkle in a little flour, and it fries but does not burn.
• Cook the salmon patties in the oil for 2 ½ to 3 minutes per side or until golden brown and cooked through out.
• Drain the salmon patties on paper towels and cook in batches if your pan is not big enough to cook all at once.
• Serve the salmon patties on a bed of greens and alongside my lemon-dill sauce.

SALMON POTATO CAKES WITH MUSTARD TARTAR SAUCE

Steps:

• Halve potatoes (leave skin on) and place in small saucepan with about 1/2 cup water, bring to boil, reduce heat and simmer until potatoes are tender, about 15 minutes.
• Drain any remaining water.
• Mash potatoes with fork, leaving chunky texture.
• Combine in medium mixing bowl mashed potatoes, salmon, egg white, onion, parsley and seasoning mix.
• Heat oil in nonstick frypan over medium heat.
• Fill half cup measure with mixture.
• Turn mixture out into frypan and flatten slightly with spatula.
• Repeat for second cake.
• Cook until browned and flip to brown other side, about 7 minutes total.
• While cakes cook, mix all ingredients together for sauce.
• Serve cakes with lemon and parsley garnish, if desired.

CANNED SALMON CAKES

Steps:

• In a medium pot, combine sweet potatoes and enough cold water to cover. Cover with a lid and bring to a boil on high, reduce heat to low and cook for 20 minutes or until fork tender.
• Drain potatoes and transfer to a large mixing bowl. Mash sweet potatoes with a masher (I do not like the fine texture that food processor yields but you could use it).
• Add salmon including the juices (all that flavour!) and mash a bit more. Add eggs, oats, garlic, dill, salt, pepper and stir with spatula until combined. Let mixture sit for 15 minutes to let oats soak up and act as a binder.
• Preheat large ceramic non-stick skillet on medium heat and add a tablespoon of oil to coat. It is important that skillet and oil are hot. Using under 1/4 cup mixture, form small salmon sweet potato cakes and place on a skillet. These are delicate, and I found large size patties do not hold as well.
• Cook for about 5-7 minutes (or until golden brown), carefully flip with a flat spatula and cook for another 5-7 minutes. Play it by ear until a nice crust forms, and as a skillet gets hotter, cakes cook faster, usually by the end of batch #2. Work in batches.
• Serve hot or cold, both states are extremely tasty!!! You can use your favourite sauce for dipping, serve with a salad or on a whole grain English muffin.