Best Salmon Griddle Cakes With Greens And English Butter Sauce 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 Griddle Cakes With Greens and English Butter Sauce image

Provided by Molly O'Neill

Time 25m

Yield 4 servings

Number Of Ingredients 15

12 ounces cooked, flaked salmon
1/3 cup mayonnaise
2 large eggs, lightly beaten
1/3 cup chopped parsley
3/4 cup fresh white bread crumbs
1/2 teaspoon salt
A few grinds black pepper
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
2/3 cup milk
8 tablespoons cold unsalted butter, diced
1 tablespoon lemon juice
2 tablespoons finely chopped parsley
Salt and freshly ground white pepper to taste
2 cups blanched, buttered greens, like spinach, kale or chard

Steps:

To make the salmon cakes, combine the salmon, mayonnaise, eggs, parsley, bread crumbs, salt and pepper in a large bowl and mix until thoroughly combined. Divide into four balls, and form each ball into a cake. Place a large, heavy skillet or griddle over medium heat. Add the oil and cook the cakes until lightly browned, 2 to 3 minutes each side. Set aside.
To make the sauce, in a small heavy-bottomed saucepan, whisk together the flour and milk and cook over medium heat until the mixture becomes a thick paste, about 3 to 4 minutes.
Transfer the flour-and-milk mixture to the top of a double-boiler and set over simmering water. Slowly whisk in the butter pieces. Remove from the heat and stir in the lemon juice and parsley. Season to taste with salt and pepper.
To assemble the dish, place a 4-inch circle of greens in the centers of four plates and top each with a salmon cake. Spoon butter sauce around the edges of the plates and serve immediately.