salmon cakes on baby greens with chili mayo
another recipe from rachel ray, this was cheaper than going to the store and buying a fillet of salmon. i've always been wary of canned salmon ever since my dad used to make salmon and eggs for breakfast (i HATED it), but this is fantabulous. and quick, too.
my cakes ended up a little smaller than they probably are supposed to because i used two 7.5 oz. cans rather than three 6 oz. cans. also, be careful with the coarse salt -- a little goes a long way.
Salmon Cakes on Mixed Baby Greens
Makes 4 servings
Vegetable or canola oil, for frying
3 portions (6 ounces each) cooked salmon OR 3 cans (6 ounces each) salmon, drained well
1 to 1 1/2 cups cracker meal (or bread crumbs; I used breadcrumbs for seafood that I had in the house)
2 large eggs, beaten
2 rounded tablespoons Old Bay Seasoning
1/2 red bell pepper, seeded and finely chopped
20 blades fresh chives, snipped or chopped
1 to 3 tablespoons fresh dill (a handful), finely chopped
1 teaspoon cayenne pepper sauce (Tabasco or other brand)
The juice and zest of 1 lemon
1 sack (10 ounces) mixed baby greens
Coarse salt, to taste
Extra-virgin olive oil, for drizzling
1/2 cup mayonnaise or reduced-fat mayonnaise
1/2 cup chili sauce
2 tablespoons dill pickle relish
Heat a large, heavy skillet with 1 inch of frying oil over moderate heat,
In a medium bowl, flake the cooked or drained canned salmon with a fork. Add about 1 cup cracker meal and work through the fish with your hands. (I used a fork.) Add the eggs, Old Bay Seasoning, bell pepper, chives, dill, cayenne pepper sauce, and the zest of one lemon and continue to blend well. If the mixture is wet, add more cracker meal. Form 3-inch patties about 1-inch thick. You should have 8 to 10 cakes. Fry in hot oil in a single layer until golden, 3 to 4 minutes on each side. Drain on a paper-towel-lined plate.
Toss salad greens with coarse salt and the juice of the lemon you just zested. Drizzle the greens with a little olive oil and re-toss to coat.
Combine mayo, chili sauce, and relish in a small dish. To serve, place salmon cakes o a bed of baby greens, 2 cakes per person, and top with chili mayo.
my cakes ended up a little smaller than they probably are supposed to because i used two 7.5 oz. cans rather than three 6 oz. cans. also, be careful with the coarse salt -- a little goes a long way.
Salmon Cakes on Mixed Baby Greens
Makes 4 servings
Vegetable or canola oil, for frying
3 portions (6 ounces each) cooked salmon OR 3 cans (6 ounces each) salmon, drained well
1 to 1 1/2 cups cracker meal (or bread crumbs; I used breadcrumbs for seafood that I had in the house)
2 large eggs, beaten
2 rounded tablespoons Old Bay Seasoning
1/2 red bell pepper, seeded and finely chopped
20 blades fresh chives, snipped or chopped
1 to 3 tablespoons fresh dill (a handful), finely chopped
1 teaspoon cayenne pepper sauce (Tabasco or other brand)
The juice and zest of 1 lemon
1 sack (10 ounces) mixed baby greens
Coarse salt, to taste
Extra-virgin olive oil, for drizzling
1/2 cup mayonnaise or reduced-fat mayonnaise
1/2 cup chili sauce
2 tablespoons dill pickle relish
Heat a large, heavy skillet with 1 inch of frying oil over moderate heat,
In a medium bowl, flake the cooked or drained canned salmon with a fork. Add about 1 cup cracker meal and work through the fish with your hands. (I used a fork.) Add the eggs, Old Bay Seasoning, bell pepper, chives, dill, cayenne pepper sauce, and the zest of one lemon and continue to blend well. If the mixture is wet, add more cracker meal. Form 3-inch patties about 1-inch thick. You should have 8 to 10 cakes. Fry in hot oil in a single layer until golden, 3 to 4 minutes on each side. Drain on a paper-towel-lined plate.
Toss salad greens with coarse salt and the juice of the lemon you just zested. Drizzle the greens with a little olive oil and re-toss to coat.
Combine mayo, chili sauce, and relish in a small dish. To serve, place salmon cakes o a bed of baby greens, 2 cakes per person, and top with chili mayo.
posted by maryann at Monday, August 22, 2005
3 Comments:
OMG, this looks derishus. Thank god you are carrying on with the Sap-goodness!
I LOVE Rachel Ray. I've had a recipe of hers posted on my fridge for months. Seared shrimp and scallops in orzo. I will cook it one of these days:) I definitely be back to copy these recipes!
yummmy! I'm kind of hungry.
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