Tuesday, May 18, 2010

Salmon Cakes



All of sudden. I had a craving for crab cakes. I remember when I worked at the restaurant, I would watch the sous chef mix a batch of crab cakes, shape, and refrigerate them in less than 10 minutes. Not sure if I can get ever get to that speed, but I do know that I love the taste of fresh lump crab.  So I headed to Wegmans one day after class to buy the jumbo lump crab meat needed for these delicacies, and to my surprise it was $24.99/lb!






Needless to say there was a change of plans. I had salmon in my freezer and thought it might be a good substitute. I will warn you, the outcome was extremely delicious and filling. These took a little while because I made a lot and it was my first time making them, but with less fish I'm sure you can whip these up in no time along with some healthy veggies on the side for dinner. What a great alternative to the expensive, tasty, luscious crab cake. Meet the crab cakes cousin: Salmon Cake.



Ingredients
*Makes about 14 Salmon Cakes, cut recipe in half if you don't want so many :)
  • 2 pounds salmon
  • 1/3 cup crushed crackers (recommended: Ritz)
  • 3 green onions (green and white parts), finely chopped
  • 1/4 cup finely chopped bell pepper (red or green, whichever you have)
  • 1 can of corn, toasted (rinse corn then put on a baking sheet, in oven for 10 min)
  • 1/2 cup mayonnaise
  • 1 egg
  • 1 tsp mustard (if you don't have it, that's okay)
  • 1/2 lemon, juiced
  • 1/2 tsp garlic powder
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp cayenne pepper or any hot pepper (only if you want it a little spicy)
  • Flour, for dusting
  • 1 cup panko bread crumbs in a separate bowl
  • Favorite dipping sauce, for serving

Directions

1. Thaw fish if frozen, put on baking sheet and season with salt and black pepper and bake for about 15 minutes. Let fish cool then break into chunky pieces. OR you can steam the fish then let it cool and break it into pieces. It doesn't matter which method, just cook the fish :)
2. In a large bowl, whisk eggs then add all ingredients and mix together, except for the flour and panko bread crumbs.
3. Shape into patties the size of your palm, don't make them too flat.
4. After shaping each one, coat in panko bread crumbs and put on baking sheet until all the fish has been used up.
5. Sprinkle enough flour on each side of the salmon cakes before frying. The reason for using panko (which you can find in your breadcrumb aisle, is b/c it stays crunchy for a long time). The flour will help the salmon cake not stick to the pan when frying.
6. Heat about 1/4 cup oil in a large skillet over medium heat. When oil is hot, carefully place salmon cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip salmon cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.
*your oil may get dark after pan-searing 4 or 5 of these, so you will want to wipe the pan clean and use clean oil for the rest of the salmon cakes.

 



7 comments:

  1. Awesome Job! Thanks for letting us know about the substitute. I might try this some day

    ReplyDelete
  2. Best served with Crabanero brand hot sauce.

    www.crabanero.com

    ReplyDelete
  3. Can this be made with tuna from a can? :P

    ReplyDelete
  4. I think this would be very tasty with tuna! If you try it let me know how it turns out with the tuna.

    ReplyDelete
  5. I am going to try this with crab and salmon tonight. ...

    ReplyDelete
  6. This comment has been removed by the author.

    ReplyDelete
  7. Hi. great récipe but you want to add the eggs to the ingredients list.

    ReplyDelete