Salmon Cakes

This is a slight variation on my grandmom's recipe.
She used white bread, green peppers and did not bread the cakes.



INGREDIENTS

Oil for frying (Just a thin layer. The fish cakes will absorb a lot of this.
You don't want to deep fry this)
2 cans Salmon
2 slices Whole Wheat bread
1 medium Yellow Onion
1/2 each of a red and yellow bell pepper
1 tsp Garlic Powder
1 tsp Lawry's Seasoning Salt (optional)
1/2 tsp Ground Black Pepper
1 or 2 eggs well beaten
3/4 cup flour (I used Whole Wheat & Unbleached)

DIRECTIONS

1. Drain Salmon and set aside.
2. Cube 2 slices of bread and set aside.
3. Dice Onions and Peppers.
4. Add seasonings.
5. Add bread.
6. Add beaten egg.
7. Form cakes.
8. Pat cakes in flour.
9. Heat oil in pan.
10. Fry cakes until golden brown on each side.

Enjoy



Cube 2 slices of whole wheat bread (set aside)



Dice onions & peppers (set aside)









Drain the Salmon



Break it up










Mix well



Add garlic powder



Add ground black pepper



Add 2 slices of cubed wheat bread

Crispy Salmon Croquettes (Sandra Lee Inspired)

Fresh Cooked Salmon UNSEASONED or 2 cans Works Well



Fish Fixings



Add the Hot Sauce
(Next time I will use Cayenne Pepper INSTEAD...this was too salty)



Add the Fish Fry Mixture & Mix Well



Lightly Beat the Eggs





Add the Eggs



Form the Patties



Add Cornmeal to the Reserved Fish Fry Mixture on a Plate



Mix Well



Coat the Patties well in the Cornmeal/Fish Fry Mixture



Place breaded croquettes on a plate.



Close View



Place Croquettes in heated oil.



Do not crowd the croquettes in the pan. I used too much oil.




When the unbrowned side starts to crack, croquette is ready to be flipped.



Browned Croquette



INGREDIENTS
2 cans salmon
2 eggs, lightly beaten
3/4 cup fish fry coating mix plus 1/4 cup
1/4 cup cornmeal
1 tsp dashes hot sauce

Canola oil, for frying

DIRECTIONS
1. Using a fork flake the salmon meat away from the skin. Discard skin.
2. In a medium bowl, beat egg. Set aside.
3. To salmon mixture, add the hot sauce, beaten egg, add the fish fry mix.
Mix well to combine. Form into 8 patties.
4. Pour 1/4c of the fish fry mix and 1/4 cup of the cornmeal on to a dish.
Coat the patties in the remaining fish fry mix and set aside.
5. In a large skillet, heat a thin layer of oil over medium to medium-high heat. Without crowding pan, cook patties until golden brown, about 3 to 4 minutes per side.
6. Serve Croquettes hot with remoulade sauce Click HERE for Recipe



While these were tasty, I was not accustomed to the dense texture of the croquettes because of so much fish fry mix having been used. I think it would be better to substitute PANKO for bulking up the filling & just using the fish fry mix as a breading to still get that crunch.




Sandra-Lee Crispy Salmon Croquettes with Remoulande Sauce Recipe

Salmon Crusted with Panko

INGREDIENTS

2 tbsp Olive Oil
2 lbs boneless Salmon
1 tbsp Honey
1 tbsp Spicy Mustard
1/2 tbsp Whole Grain Mustard
1 teaspoons chopped fresh Thyme
1 cup Panko bread crumbs
1 tsp Lemon Pepper
1 tsp Garlic powder
1 tsp Paprika

Mix Panko, Herbs, Spices and Olive Oil















Mix Honey, Spicy Mustard and Whole Grain Mustard



















DIRECTIONS

Preheat the oven to 400°F Set the salmon on a foil-lined baking sheet skin side down.

In a small vessel, combine the honey & the mustard. In another separate small bowl, mix the panko with the remaining the seasonings, & the olive oil.

Using a spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.

Roast the salmon for 12-14 minutes (test at 10) or until it is almost firm to the touch and flakes when poked with a fork. Serve right away.

I used this method with boneless Tilapia as well & it was delicious!



Tips:
- Salt & Pepper the fish before adding the honey mustard mixture
- Be sure that the Salmon is room temperature before putting into hot oven. If it is cold, there is a weird congealed result. Not appealing