Best Salmon Cakes Rachael Ray Recipes

SALMON CAKES - RACHAEL RAY

Steps:

• Heat a medium skillet over medium high heat.
• Combine salmon, egg white, bread crumbs, crab boil seasoning, hot sauce, parsley, roasted red pepper and salt and pepper.
• Form 4 patties, 1-inch thick.
• Add vegetable oil to hot pan, Rotate pan one complete turn to coat bottom of pan with the oil.
• Add patties and cook about 3 minutes on each side until golden brown and cooked through.

SWEET POTATO SALMON CAKES

Steps:

• 1. Salmon Cakes: Flake the salmon with a fork and season with a little pepper to taste. Add the mashed sweet potato, bay seasoning, 1/2 the cracker crumbs, egg,thyme, hot sauce, if using(I did add a little),onions and dill. Oh , don't forget the small splash of wine if using. Mix to combine. The mixture needs to be just firm enough to mold into cakes or patties. If its too wet, add a few more crumbs.
• 2. Heat 2 skillets, side by side, 1 with 2 Tablespoons olive oil over medium heat, the other with 1 Tablespoon olive oil over medium-high heat. --- Form the Salmon mixture into 4- four inch patties, coat in the remaining crumbs, gently press in so they stick and add these patties to the pan with 2 Tablespoons of oil. Cook until light golden , about 3 minutes on each side.
• 3. Garnish: In the second pan- while the patties are cooking add the red onions, celery and garlic and cook 3 minutes. Add the tomatoes and season with salt and pepper to taste and cook 2 minutes more. Stir the vinegar into the sauce, then sprinkle the sugar over top and toss to coat the tomatoes and the spinach.
• 4. Arrange the salmon cakes on serving plates with the spinach on the side. Serve with mango salsa or tartar sauce if desired.

SALMON CAKES SALAD

Steps:

• Heat a medium skillet over medium high heat.
• Combine salmon, egg white, bread crumbs, crab boil seasoning, hot sauce, parsley, roasted red pepper and salt and pepper. Form 4 patties, 1-inch thick.
• Add vegetable oil to hot pan, 1 turn of the pan. Add patties and cook about 3 minutes on each side until golden brown and cooked through.
• Combine greens, chopped orange and red onion in a salad bowl. Combine orange zest, vinegar and a splash of juice from the zested orange in a small bowl. Whisk in extra-virgin olive oil to desired bite and constituency for dressing. Dress and toss salad. Season the salad with salt and pepper, to taste then divide among 4 plates. Top salads with warm salmon cakes and serve with Ham and Rosemary Scones or warm pumpernickel bread and butter, as a close-second choice.
• Preheat oven to 375 degrees F. Mix together biscuit mix, rosemary, cream, salt, ham and orange zest. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Sprinkle with a little sugar and bake. Bake scones for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.

SALMON AND SWEET POTATO CAKES WITH AGRODOLCE RELISH AND ARUGULA

Steps:

• Put the potatoes in a small pot, cover with water, and bring to a boil over high heat. Salt the water and cook until tender, 10 to 12 minutes. Drain, then return the potatoes to the pot and mash.
• Meanwhile, put the salmon fillets in a skillet with the wine, bay leaf, and enough water to come up to the top of the fillets, but do not cover. Bring to a boil over medium heat, then reduce heat to a simmer and poach until opaque about 8 to 10 minutes. Remove the skin and transfer the salmon to a bowl. Flake the fish with a fork and season with salt and pepper, to taste. Add the mashed sweet potatoes to the bowl along with the seafood seasoning, half of the cracker crumbs, the egg, thyme, hot sauce, scallions, and dill. Mix to combine. The fish cake mixture needs to be just firm enough to mold into cakes. If its too wet, add a few more crumbs.
• Heat 2 skillets, side by side, 1 with 2 tablespoons extra-virgin olive oil (2 turns of the pan) over medium heat, the other with 1 tablespoon extra-virgin olive oil (a turn of the pan) over medium-high heat. Form the salmon mixture into 4 (4-inch) patties, coat in the remaining crumbs, and then add them to the first pan. Cook the fish cakes until light golden, about 2 to 3 minutes on each side. Add the red onions, celery, and garlic to the second pan and cook 3 to 4 minutes. Add the tomatoes, season with salt and pepper, to taste, and cook 2 minutes more. Stir the vinegar into the sauce, then sprinkle the sugar over top and toss to coat the tomatoes. And arugula.
• Arrange the fish cakes on individual serving plates alongside the arugula. Top with the agrodolce relish and serve.