I've been experimenting with various recipes, ever since I downloaded the Meal Planning and Grocery List App. Salmon Cakes With Salad recipe from foodnetwork has rave reviews so I decided to try it. At first I followed the original recipe exactly, it was good but lacking something. So the second time around I used 2 cans of tuna in water and 1 can of shredded chicken because it was sitting in my pantry. Jarred roasted pepper was too salty so I substitute with fresh red peppers lightly charred on my stove top. Finally, I added garlic, shallots, and ground cayenne pepper. This tuna version hits the right spot for my family!
Ingredients:
3 7.5-ounce of cans salmon OR 2 7.5-ounce cans tuna + 1 7.5-ounce can shredded chicken, drained well
1 cup frozen corn, thawed
1 large egg + 1 egg white, lightly beaten
1/2 cup breadcrumbs
5 tablespoons tartar sauce
2 tablespoons minced roasted red peppers
1 tablespoon chopped fresh parsley
1 teaspoon finely grated lemon zest
1 teaspoon Old Bay Seasoning
2-3 cloves minced garlic
3 shallots, sliced thinly
1 tablespoon fresh lemon juice
Freshly ground pepper
Ground cayenne pepper as needed
3 tablespoons extra-virgin olive oil
Directions:
Mix the salmon, corn, egg, 3 tablespoons each breadcrumbs and tartar sauce, the roasted red peppers, garlic, shallot, parsley, lemon zest and 3/4 teaspoon Old Bay in a bowl. Gently form into eight 3/4-inch-thick patties and freeze until just firm, about 5 minutes or more.
Put the remaining 5 tablespoons breadcrumbs in a shallow bowl. Press the salmon cakes in the breadcrumbs to coat both sides. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden brown, 5 - 6 minutes per side.
Recipes adapted from Salmon Cakes With Salad by Food Network Magazine http://www.foodnetwork.com/recipes/food-network-kitchens/salmon-cakes-with-salad-recipe/index.htmlhttp://www.foodnetwork.com/recipes/food-network-kitchens/salmon-cakes-with-salad-recipe/index.htmlSalmon Cakes With Salad
