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Receta Salmon Cakes with Creamy Lemon Scallion Sauce
by Therese

Salmon Cakes with Creamy Lemon Scallion Sauce

A great recipe using fresh salmon. If you omit the panko bread crumbs and egg it is great as salmon salad .

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 5

Ingredientes

  • Salmon cakes :
  • 6oz Piece Fresh salmon
  • Olive oil
  • 1/2 C small diced onion
  • 3 Stalks celery peeled and diced small
  • 1/3 C Red pepper diced small
  • 1/3 C Green pepper diced small
  • 1/4 C Fresh flat leaf parsley chopped
  • 1 Tbl Capers drained
  • 1/4 tsp Sirachia sauce
  • 1/2 tsp Worcestershire sauce
  • 1 1/2 tsp Old bay seasoning
  • 1 tsp Dijon mustard
  • 1 1/3 C Panko bread crumbs divided
  • 1 Extra large egg
  • 1/3 C Hellmans light mayonnaise
  • Kosher salt and pepper
  • Lemon Dill Sauce:
  • 1/4 C Hellmans light mayonnaise
  • 1/4 C Greek Plain yogurt
  • 2 Scalions thinly sliced
  • 1 Tbl Fresh chopped flat leaf parsley or fresh dill
  • 1 Tbl Fresh Lemon juice
  • Salt and pepper to taste

Direcciones

  1. Salmon cakes:
  2. Preheat oven to 350 degrees
  3. Place salmon on a small baking sheet drizzle with olive oil and season with salt and pepper
  4. Roast in oven for 15-20 minutes depending on the thickness of the salmon
  5. Remove from the oven and let rest for 10 minutes
  6. Transfer salmon to a plate and cool down in the fridge
  7. Meanwhile place about 2-3 Tbl of olive oil in a sauté pan or spray with a nonstick cooking spray
  8. Add the peppers , onions, capers, celery, old bay seasoning, parsley, sirachia sauce, Dijon mustard , 1/2 tsp each of salt and pepper
  9. Sauté over a medium low to medium heat for about 5 minutes
  10. Vegetables should be aldente
  11. Transfer to a plate and cool down in the fridge for about 10 minutes
  12. Flake the salmon with a fork in a mixing bowl
  13. To the salmon add the cooled vegetables , panko bread crumbs , mayonnaise and egg
  14. Mix gently till well incorporated
  15. Shape into 3.5 oz cakes ( you should have 5 cakes) can also make smaller cakes and serve as an appetizers
  16. Cool in the fridge for 30 minutes
  17. Heat 3-4 Tbl of olive oil in a sauté pan over medium heat
  18. Add the salmon cake in batches and heat for about 4-5 minutes per side or until lightly browned
  19. Drain on paper towels and serve warm with the lemon scallion sauce recipe follows
  20. Lemon Scallion sauce:
  21. Combine together the mayonnaise, yogurt , scallions,parsley, lemon juice, salt and pepper
  22. Mix well