Post by jkaymcc on Mar 23, 2004 13:16:15 GMT -5
These are so good ...... well, they're good if you like Salmon
Recipe is from Chicken of the Sea
Easy Salmon Cakes
1/4 cup finely chopped red pepper
1/4 cup finely chopped green onion
1/4 cup mayo
1 Tablespoon fresh lemon juice
1/4 teaspoon seasoned salt
Cayenne pepper to taste
1 beaten egg
7.1 ounce pouch skinless, boneless pink salmon (it is so worth it to get the pouch, and it's only about $1.80, makes an inexpensive meal)
1 cup dry bread crumbs
3 Tablespoons butter
In small mixing bowl, combine chopped red pepper, green onion, mayo, lemon juice, seasoned salt and cayenne pepper. Adjust seasonings to personal preference.
Stir in egg, salmon and 4 tablespoons bread crumbs. Refrigerate for 45 min. to firm the ingredients.
Form mixture into 6 to 8 balls. Roll salmon balls in remaining bread crumbs (I used panko), flatten into cakes about 1/2 inch thick.
Fry salmon cakes in melted butter over med. heat for 3 to 4 minutes per side.
Note: If desired, use about two 6-ounce cans of salmon, drained, instead of 1 pouch.
It took me a long time to try these again because the salmon in the cans was so yucky, alot of skin and bones. But recently I read where they (the canning industry) were cleaning up they;re act a lot because of so many complaints about the condition of the salmon in the cans. The FDA got on them also from what I understand. Anyway the salmon in the cans is so much better than it used to be, and the kind in the pouches is even better. I've gotten it several times (in the pouch) and have never found a piece of skin or bone in them. AND it makes for a very inexpensive meal.
Recipe is from Chicken of the Sea
Easy Salmon Cakes
1/4 cup finely chopped red pepper
1/4 cup finely chopped green onion
1/4 cup mayo
1 Tablespoon fresh lemon juice
1/4 teaspoon seasoned salt
Cayenne pepper to taste
1 beaten egg
7.1 ounce pouch skinless, boneless pink salmon (it is so worth it to get the pouch, and it's only about $1.80, makes an inexpensive meal)
1 cup dry bread crumbs
3 Tablespoons butter
In small mixing bowl, combine chopped red pepper, green onion, mayo, lemon juice, seasoned salt and cayenne pepper. Adjust seasonings to personal preference.
Stir in egg, salmon and 4 tablespoons bread crumbs. Refrigerate for 45 min. to firm the ingredients.
Form mixture into 6 to 8 balls. Roll salmon balls in remaining bread crumbs (I used panko), flatten into cakes about 1/2 inch thick.
Fry salmon cakes in melted butter over med. heat for 3 to 4 minutes per side.
Note: If desired, use about two 6-ounce cans of salmon, drained, instead of 1 pouch.
It took me a long time to try these again because the salmon in the cans was so yucky, alot of skin and bones. But recently I read where they (the canning industry) were cleaning up they;re act a lot because of so many complaints about the condition of the salmon in the cans. The FDA got on them also from what I understand. Anyway the salmon in the cans is so much better than it used to be, and the kind in the pouches is even better. I've gotten it several times (in the pouch) and have never found a piece of skin or bone in them. AND it makes for a very inexpensive meal.