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Rec: Ina Garten's Salmon Cakes
Joined: Mar 8, 2006
Posted to Thread #30070 at 9:19 pm on Jan 4, 2018
I'm probably one of the few people who don't like salmon, but these cakes were excellent.
Servings: 8 cakes
1/2 pound fresh salmon
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
3 slices stale bread, crusts removed
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten
Preheat the oven to 350 degrees F.
Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 8 or 10 cakes.
Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.
Notes: Very good. I'm not fond of salmon, but these have a variety of other ingredients which gives them a very nice taste.
Other messages in this thread:
- 30070. Rec: Ina Garten's Salmon Cakes - rhoward2va - 9:19pm on 01/04/18 (9)
- I made this recipe with leftover salmon and we really enjoyed it. The recipe I had used to cook the [LINK] - Curious1 - 3:15pm on 01/05/18
- Salmon cakes are also delicious using raw salmon as you would in a crab cake== - Charley - 4:52pm on 01/05/18
- Hmmm... We don't eat a lot of salmon, what do you think the difference would be re: pre-cooking - barb_b - 6:32pm on 01/07/18
- It is really much the same IME--you are still cooking the salmon but in our case, we - Charley - 1:32pm on 01/09/18
- Thx! Love your explanations. You would have had a hoot at a cooking class I took in Alaska - barb_b - 8:54pm on 01/09/18
- Thanks for rec. I wish I had logged on the site 30 min ago. Salmon was 75% off in the discount - barb_b - 6:34pm on 01/07/18
- Salmon is a great addition to a corn chowder kind of recipe. Miso glazed salmon - Charley - 7:09pm on 01/09/18
- Thx for the idea re: adding to corn chowder; I usually go w; sausage. I tried miso salmon, and it - barb_b - 8:50pm on 01/09/18
- Salmon does have a distinct flavor. I often do a teriyaki grilled salmon which might help. - Charley - 12:09pm on 01/10/18