Slammin' Salmon CakesFrom chefmal 6 years ago
- 1 salmon fillet (yields about a cup and a half of meat) shopping list
- 1 leek, diced small shopping list
- 1 egg shopping list
- plain breadcrumbs, I have no idea how much. Wing it! shopping list
- 1/3 Cup flour, separated shopping list
- 3 garlic cloves, diced shopping list
- 1/4 Cup dry white wine or cooking wine shopping list
- 2 Tbspns lemon juice shopping list
- Your favorite fish seasoning! I used smoked paprika, oregano, parsley and black pepper shopping list
- oil or butter for sautéing. shopping list
How to make it
- Preheat the oven to 350 F.
- Put the salmon fillet in an oven safe dish, add a sprinkle of paprika, oregano, parsley and black pepper, wine and 1/4 cup of water. Bake for 20 minutes at 350. When it's done, take it out and let it cool. Flake all the fish off the skin (if any) and put it into a mixing bowl.
- Add the leeks, garlic, 1/3 Cup flour, lemon juice, more seasoning if desired, an egg and enough breadcrumbs to make a sticky dough.
- Form patties into something that looks like a hockey puck, only a bit thinner. Spread remaining flour onto a clean wax paper or counter surface, coating each side of the patties.
- It would probably be better if you let them sit in the fridge for a half hour to set, but like... you'll probably be starving by now. No big deal, just heat the oil or butter and sauté those suckers until brown on both sides, about 5-7 minutes. They'll be delicate so use a slotted spatula instead of tongs. Drain them well on paper towels, serve with salad, risotto or buckwheat pasta with cream sauce and white wine. Okay, forget that last part, you can serve them with whatever you want, but that will be my Thanksgiving menu. [=D
- The best part about this recipe is that you can use any fish. They're crunchy on the outside, then soft and creamy inside. Perfect and light, and goes with just about anything. Enjoy, and have a happy Thanksgiving!
The Cookchefmal Bronx, NY
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