crispy salmon cakes

Name: Crispy Salmon Cakes
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Canadian
Ingredients: 1 cup(s) 18% table cream,,divided; 2 tablespoon(s) fresh squeezed lemon juice; 1 tablespoon(s) prepared horseradish; 2 can(s) each 2/3 g sockeye salmon drained or 12 ounces cooked salmon; 1 1/2 cup(s) panko or seasoned bread crumbs divided; 1 - egg; 1 tablespoon(s) chopped fresh dill or 1/2 tsp dried dill; 2 - green onions finely chopped; 2 teaspoon(s) butter softened { approximately}; 6 cup(s) baby mixed greens; 12 - grape tomatoes sliced in half

(1 RATING)

54 Pinches

Marian Arbour

Newcastle, ON

Updated on Jul 4, 2013

From the Atlantic to the Pacific salmon we have this tasty fish and this recipe canbe made with fresh left over fish or as in this recipe the cakes are made with canned salmon.

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prep time 15 Min

cook time 15 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 cup 18% table cream,,divided
2 tablespoons fresh squeezed lemon juice
1 tablespoon prepared horseradish
2 cans each 2/3 g sockeye salmon drained or 12 ounces cooked salmon
1 1/2 cups panko or seasoned bread crumbs divided
1 - egg
1 tablespoon chopped fresh dill or 1/2 tsp dried dill
2 - green onions finely chopped
2 teaspoons butter softened { approximately}
6 cups baby mixed greens
12 - grape tomatoes sliced in half

How To Make crispy salmon cakes

Step 1

Pour 3/4 cup cream in a bowl, gradually whisk in lemon juice then horseradish cover and put into refrigerator for 1/2 hour to thicken..drain canned salmon do not squeeze dry...In large bowl combine remaining cream and 1 cup of the crumbs, add egg, dill, s&p and stir with fork to blend, flake salmon into small pieces and add to bowl along with the green onions.

Step 2

Shape salmon mix into 4 patties each about 3/4 inch thick place on a plate, spread remaining crumbs in a shallow dish....Heat a non_stick skillet over medium heat, brush the pan with a thin layer of butter andwork with 2 cakes at a time, dip cakes into crumbs and fry them 3 to 4 minutes each side until golden brown and hot in centre..brush skillet with remaining butter and cook the other 2 cakes the same..
Step 3

In a bowl toss the greens with half the horseradish cream and arrange on to 4 serving plates top with cake and drizzle remaining cream over top and scatter tomatoes onto greens and cake. I sometimes sprinkle toasted sesame seeds over top as well.
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