Best Salmon Cakes Barefoot Contessa Recipes

Barefoot Contessa's Salmon Cakes image

Provided by Manami

Time 1h15m

Yield 10 salmon cakes, 5 serving(s)

Number Of Ingredients 19

unsalted butter
olive oil
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon Tabasco sauce
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons Old Bay Seasoning
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
crushed red pepper flakes, to taste
1/2 lb cooked salmon
3/4 cup panko breadcrumbs (Japanese bread crumbs) or 3/4 cup plain breadcrumbs
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten

Steps:

Place 2 tablespoons of butter, 2 tablespoons of oil, the onion, celery, red and yellow bell peppers, parsley, capers, Tabasco sauce, Worcestershire sauce, Old Bay Seasoning, salt, and peppers in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes.
Cool to room temperature; flake the salmon into a large bowl, add the bread crumbs, mayonnaise, mustard, and eggs and toss lightly.
Add the cooked mixture and mix well.
Cover and chill in the refrigerator for 30 minutes.
Shape into salmon cakes, 2 1/2 to 3 ounces each.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan over medium heat.
Add the salmon cakes and fry for 3 to 4 minutes on each side, until browned.
Drain on paper towels; keep them warm in a 250 degree F oven and serve hot.
TO COOK SALMON:.
Brush with olive oil, sprinkle with salt and pepper, and roast in a 350ºF oven for 15 to 20 minutes, until just cooked.
Cover tightly with aluminum foil, allow to rest for 10 minutes, then chill completely.
Flake with your hands.
*Salmon cakes can be shaped and stored overnight in the fridge on baking sheets wrapped in plastic; fry just before serving.

Nutrition Facts : Calories 214.6, Fat 11.1, SaturatedFat 2.1, Cholesterol 89.4, Sodium 600.4, Carbohydrate 23.1, Fiber 2.4, Sugar 4.9, Protein 6.2

SALMON CAKES (BAREFOOT CONTESSA) image

Yield 5

Number Of Ingredients 17

1/2 pound fresh salmon
Good olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small)
1/2 cup small-diced yellow bell pepper (1 small)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon Tabascao
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons Old Bay seasoning
3 slices stale bread, crusts removed
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten

Steps:

Preheat the oven to 350 degrees F. Roast salted & peppered salmon, brushed with olive oil, skin side down, 15 to 20 min. Cover, rest for 10 min, refrigerate until cold. Saute 2 T butter, 2 T olive oil, onion, celery, peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 t salt,& 1/2 t pepper until the vegetables are soft, 15 to 20 min. Cool to room temp. Make bread crumbs withbread. Toast 5 min until lightly browned, tossing occasionally. In lg bowl, flake salmon, add crumbs, mayo, mustard & eggs. Add veg mixture and mix well. Cover and chill 30 minutes. Shape into 10cakes. Fry in butter & olive oil until browned. Drain. Keep warm in 250 F oven. Serve hot.