Salmon Cakes Recipe
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Contributor: |
Contributor: Maureen Sullivan Romagnoli
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Category: |
Category: |
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Ingredients: |
Ingredients: 15 oz. canned salmon, drained (2 - 7½ oz cans) [Tip: You can use fresh or frozen salmon. You'll need to break it up.] ½ cup frozen corn, thawed 1 large egg, lightly beaten ½ cup bread crumbs 2 Tbsp. tartar sauce (plus more for serving, if desired) 1 Tbsp. roasted red peppers (jar), minced 2 tsp. fresh parsley, chopped ½ tsp. lemon zest, finely grated ½ tsp. Old Bay Seasoning Freshly ground pepper to taste 3 Tbsp. extra-virgin olive oil lemon wedges for serving
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Directions: |
Directions:Preheat the oven to 400º. Mix the salmon, corn, egg, 2 Tbsp. each bread crumbs and tartar sauce, the roasted red peppers, parsley, lemon zest, and the Old Bay Seasoning in a bowl. Gently form into 4 - ¾-inch-thick patties and freeze for about five minutes, until just firm. Put the remaining bread crumbs in a shallow bowl. Press the salmon cakes in the bread crumbs to coat both sides. Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook for approximately 3 minutes per side, until golden brown. Transfer the skillet to the oven and bake for 6 to 8 more minutes, until the cakes are heated through. Serve with tartar sauce and lemon wedges. |
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Number Of
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Number Of
Servings:4 servings |
Preparation
Time: |
Preparation
Time:Pre=15 min.; cook=20 min.; Total=35 min. |
Personal
Notes: |
Personal
Notes: Serve with a mixed baby green salad.
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