Showing posts with label salmon. Show all posts
Showing posts with label salmon. Show all posts
Friday, April 4, 2014
Crispy Salmon Cakes with Creamy Lemon Herb Dipping Sauce
Note: Almost every time Ive made salmon cakes, Ive used canned salmon because lets face, my husband is in grad school and we are on a low budget. The original recipe calls for a 1 1/4 lb. skinless salmon fillet, cut into 1-inch pieces. Since Ive never made it that way, I put canned salmon in the recipe, but Im confident these would taste far superior following the recipe and using fresh. So do what you want! If you too are low on funds, use canned and I promise they are still totally delicious! Also, if using the canned salmon, add 1 egg to help them stay together. They still taste great without it, but youll have a lot more trouble keeping them together.
Also remember to whip up your sauce before you start your salmon cakes since it needs to chill for 30 minutes. Enjoy!
Crispy Salmon Cakes
Serves 4 (makes 8 cakes)
3 T. plus 3/4 c. panko bread crumbs
1 scallion, sliced thin
1 shallot, minced
2 T. minced fresh parsley
2 T. mayonnaise
4 tsp. lemon juice
1 tsp. Dijon mustard
3/4 tsp. salt
1/4 tsp. pepper
pinch cayenne pepper
20 oz. canned salmon (or fresh - see note)
1 egg (optional, only if using canned salmon instead of fresh)
1/2 cup vegetable oil
1 recipe Creamy Lemon-Herb Dipping sauce (recipe below)
Line plate with paper towels and set aside. Combine 3 T. panko, scallion, shallot parsley, mayonnaise, lemon juice, mustard, egg (if using), salt, pepper, and cayenne in bowl. (If using fresh salmon - pulse in food processor in 3 batches until coarsely chopped into 1/4-inch pieces). Add salmon to bowl with panko mixture. Gently mix until uniformly combined.
Place remaining 3/4 cup panko in shallow baking dish or pie plate. Using 1/3-cup measure, scoop level amount of salmon mixture and transfer to baking sheet; repeat to make 8 cakes. Carefully coat each cake in bread crumbs, gently patting cake into disk measuring 2 3/4 inches in diameter and 1 inch high. Return coated cakes to baking sheet.
Heat oil in 12-inch skillet over medium-high heat until shimmering. Place cakes in skillet and cook, without moving, until golden brown, about 2 minutes. Carefully flip cakes and cook until second side is golden brown, 2-3 minutes. Transfer cakes to prepared plate to drain for 1 minute. Serve with lemon wedges or sauce.
Creamy Lemon-Herb Dipping Sauce
Makes about 1/2 cup
1/2 cup mayonnaise
2 T. plus 1 1/2 tsp. lemon juice
1 T. minced fresh parsley (or 1/2 T. dried)
1 T. minced fresh thyme (or 1/2 T. dried)
1 scallion, minces
1/2 tsp. salt
Pepper
Mix all ingredients in a small bowl and season with pepper to taste. Cover and chill until flavors blend, at least 30 minutes.
Source: Cooks Illustrated Cookbook
Thursday, March 13, 2014
SANDRAS PETITE SALMON SLIDERS
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| A very special tiny salmon slider that you will love and wont feel guilty eating ~ theyre moist and carry a punch of flavor... |
Prep: 15 mins. |
Cook: 8 mins.
Posted by Sandra
INGREDIENTS
---Sliders
· 1-1/2 lb. fresh skinless-boneless salmon fillet, cut into small chunks (My fav. is King Salmon)
· 2 tablespoons italian seasoned breadcrumbs
· 2 tablespoons mayonnaise
· 1 tablespoon dijon mustard
· 1 green onion, finely chopped
· ½ teaspoon garlic powder
· ½ teaspoon old bay seasoning
· ground pepper to taste
· 1 tablespoon water
· 2 eggs, beaten
---Honey/Mustard Spread
· 1/4 cup honey
· 1/4 cup mayonnaise
· 2 tablespoons dijon mustard
· 1-1/2 Tbsp. dried sweet basil
· ½ teaspoon Johnny’s salad elegance (or McCormick’s salad supreme)
· Fine-grain kosher salt and freshly ground pepper, to taste
· 8 sourdough rolls, cut in half and lightly toasted
METHOD
In a small bowl, whisk the honey/mustard ingredients to combine; then chill.
Place salmon chunks into a food processor, along with remaining burger ingredients and gently pulse to blend. Form burger mixture into 8 equally sized burgers and place on plate.
Heat cast iron skillet to medium-high, then spray with cooking spray and cook salmon patties for about 4 minutes per side without disturbing (do not overcook).
Place on lightly toasted sourdough buns, topped with sauce--(optional: add shredded lettuce and/or thin tomato slices). ~ Enjoy!
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---Tip: For the cucumber salad shown in photograph, I grate one peeled cucumber, and toss in a finely chopped green onion; add a tablespoon of the honey/mustard, and then toss to combine.
Wednesday, March 5, 2014
SANDRAS STEAMING SWEET and SMOKY SALMON CORN CHOWDER
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| [Yay! My photograph of this Sweet and Smoky Salmon-Corn Chowder was featured on 6-12-11 at: http://www.bfeedme.com/ a-craving-for-creamy-corn-chowder/] |
Serves (4 to 6)
Prep: 10 mins. |
Cook: 50 Mins. to 1 hr.
I like to finely mince veggies to make my chowders to form a flavorful broth, rather than using too much flour as a thickening agent.
Cook: 50 Mins. to 1 hr.
I like to finely mince veggies to make my chowders to form a flavorful broth, rather than using too much flour as a thickening agent.
Posted by Sandra
INGREDIENTS:
¼ lb. bacon, cut into ½” strips
--(I use Jerry’s Meats double-smoked peppered brand)
--(I use Jerry’s Meats double-smoked peppered brand)
1 white onion, (½ finely minced, ½ chopped)
1 carrot, scrubbed (1/2 finely minced, and 1/2 chopped)
1 russet potato, peeled (1/2 finely minced, and 1/2 chopped)
1 rib of celery with leaves (1/2 finely minced, and 1/2 chopped)
1 clove of garlic, minced
2 tablespoons all-purpose flour
Kosher salt and ground pepper, to taste
1 bay leaf
1 teaspoon old bay seasoning
3 cobs of fresh corn, husked, with kernels cut from cob (also, use the back of the knife to extract corn milk from cob onto a plate – and place the corn kernels on it as well, and set aside.)
1/2 lb. smoked salmon, kippered fillets, or jarred strips, with skin removed, and flaked
1 cup half and half
1 cup half and half
1 tablespoons fresh parsley, chopped
METHOD:
In medium heavy-bottom pot we’ll make the broth by sauteing the bacon until browned, adding the ‘minced’ veggies, and garlic, and then stirring until cooked. Sprinkle in flour and stir two minutes longer. Add some kosher salt and ground pepper, to taste, bay leaf, and old bay seasoning. (Reserve ‘chopped’ potatoes and carrots in a small bowl of cold water to prevent oxidation, and set aside.)
Add water to the pot so it is a couple of inches over veggies, (more for a soup, or less for a stew or chowder consistency). Bring to boil, while scraping bottom to release bits, and reduce heat to low to simmer, cover, and simmer for 30 minutes to make a nice broth (the vegetables should have nearly disappeared by then so you should now have a thickened consistency).
Add remaining ‘chopped’ veggies (but drain the water from the potatoes and carrots first), corn kernels and corn milk, smoked salmon, and simmer for 20 to 30 minutes, just until chopped veggies are tender. Check seasoning for salt and pepper, and if too thick add a bit of water at this point.
Remove pot from the heat (because we do not want the half and half to curdle when we add it next), now add the half and half, and fresh parsley. Remove bay leaf and toss.
Serve with prepared and warm french loaf slices that have been cut on the diagonal, and placed alongside your serving bowls of Sweet and Smokey Salmon-Corn Chowder. – Enjoy!
Friday, December 27, 2013
Easy Mediterranean Tuna or Salmon Artichoke Pasta
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| Easy comfort food- pasta with tuna or salmon. |
The moment I knew my first marriage was failing faster than you could murmur blueberry pancakes on a stick was the minute my moody first husband shoved his untouched plate of tuna noodle casserole across the lemon-waxed bridal table and declared, I'm not eating this crap.
A man who cannot fathom the comfort- albeit guilty pleasure- of a Wednesday night sixties classic is a person who might also belittle your favorite actor in a role so crackling in its own shiver of guilty pleasure that the hair on the back of your neck stands up when you hear Point Break is on HBO again.
In other words, Dear Reader, if a guy mocks your noodles and your Keanu, it might be time to stiffen your spine and rustle up the courage to reconsider your choice of a life partner.
Yup. You gotta go down, Brah. Vaya con Dios.
And, oh, in case you're wondering where Husband #2 stands on Keanu?
Dude. He's a major fan. Definitely.
Read more + get the recipe >>
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