crispy salmon cakes
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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.
(1)
yield
4 serving(s)
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For crispy salmon cakes
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1 c18% table cream,,divided
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2 Tbspfresh squeezed lemon juice
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1 Tbspprepared horseradish
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2 caneach 2/3 g sockeye salmon drained or 12 ounces cooked salmon
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1 1/2 cpanko or seasoned bread crumbs divided
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1egg
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1 Tbspchopped fresh dill or 1/2 tsp dried dill
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2green onions finely chopped
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2 tspbutter softened { approximately}
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6 cbaby mixed greens
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12grape tomatoes sliced in half
How To Make crispy salmon cakes
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1Pour 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.
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2Shape 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..
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3In 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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