Best Salmon Sumac Fishcakes Recipes

SALMON & SUMAC FISHCAKES

Steps:

• Bring a pan of salted water to the boil and cook the potatoes for 10 mins.
• Meanwhile, warm the milk over a medium heat in a saucepan until just simmering, this will take a few minutes. Remove from the heat, add the salmon and cover with a lid.
• Drain the potatoes in a colander, then put the colander on top of the empty pan to steam for 5 mins.
• Remove the salmon from the milk, reserving the milk. Add the lemon zest and juice, parsley, dill, cornichons and spring onions to the milk along with the sumac. Tip in the potatoes and roughly mash, then add the salmon, breaking it up into chunks, and mix everything together with some seasoning.
• Tip the flour into a wide, shallow bowl, the beaten egg into another and the breadcrumbs into a third bowl. Using your hands, shape the salmon mixture into four fishcakes. Dip each fishcake into the flour to lightly coat, shake off any excess flour, then dip into the egg, and finally the breadcrumbs. Transfer to a plate.
• Pour the oil into a large, non-stick frying pan ensuring it is no more than two-thirds full, and set over a high heat. The oil is hot enough when a breadcrumb dropped in turns golden in a few seconds. Fry the fishcakes for 2-3 mins on each side until golden and serve with the watercress.

SUMAC BAKED FISH WITH SAFFRON QUINOA

Steps:

• For the quinoa:
• Wash the quinoa by placing it in a fine-mesh colander and rinsing thoroughly.
• Place all the ingredients in a large pot, stir gently for 1 minute to dissolve the salt, and bring to a boil. Reduce heat to low, cover, and cook for 30 minutes, without stirring.
• Fluff the cooked quinoa with a fork and reserve until ready to serve.
• For the fish:
• In a bowl, mix all the ingredients for the sumac rub and set aside.
• Arrange the fish fillets, skin-side down on a rimmed sheet pan lined with parchment paper. Brush both sides with the olive oil and lime juice mixture. Sprinkle the sumac rub all over the fish. Cover with plastic wrap. Keep chilled in the fridge until ready to cook (15 minutes to 1 hour).
• Shortly before you are ready to serve, preheat the oven to 450˚F (230˚C). Uncover the sheet pan, place it in the oven and bake for 15 to 20 minutes, until fish is cooked through.
• Meanwhile, mix all the ingredients for the green sauce topping and set aside.
• Remove the fish from the oven and place 1 tablespoon of the topping on each fillet. Serve with quinoa.

SUMAC-DUSTED SALMON WITH BROCCOLINI

Steps:

• Preheat broiler with rack 6 inches from heating element. Stir together oil, sumac, garlic, and 1/2 teaspoon salt. On a rimmed baking sheet, toss Broccolini and oranges with 3 tablespoons sumac mixture. Season with salt and pepper; spread into a single layer.
• Broil, stirring once, until beginning to brown in places, 4 to 5 minutes. Toss bread with 2 tablespoons sumac mixture. Season fish with salt and pepper; brush with remaining sumac mixture.
• Push Broccolini and oranges to one side of sheet; add fish to other side, skin-sides down; scatter bread evenly over everything. Broil, stirring bread once, until salmon is cooked through and bread is crisp, 4 to 5 minutes more. Squeeze some of oranges over everything. Serve salmon, Broccolini, oranges, and bread topped with feta and herbs, sprinkled with sumac and drizzled with oil.

SALMON FISH CAKES

Steps:

• Preheat the oven to 220C/200C Fan/Gas 7. Place the salmon fillets on a large sheet of kitchen foil and raise the edges slightly so it will hold a little liquid. Season generously with salt and pepper before adding the wine (or water if not using wine). Gather the edges of the foil up to seal the packet, place in a roasting tin and bake for 12 minutes. Remove from the oven, carefully open the foil to let out the steam and leave to cool.
• Meanwhile, cook the potato in a saucepan of boiling salted water until tender. Drain, mash well with the butter and stir in the tartare sauce and lemon zest.
• Flake the salmon away from the skin and add to the potato mixture along with the peas and spring onions. Carefully fold the vegetables and salmon into the potato mixture until just combined (try not to the break up the salmon flakes). Chill in the fridge for 10 minutes.
• Meanwhile, place the egg, flour and breadcrumbs in three wide, shallow dishes. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Remove the chilled fishcake mixture from the fridge and carefully shape into four smooth patties. Coat each patty first in the flour, then the egg, then the breadcrumbs. Use one hand for the dry ingredients and another for the wet to stop you getting breadcrumbs on your fingers!
• Bake the fishcakes for 15 minutes, or until the breadcrumbs have turned golden. Serve immediately.

SALMON AND COD FISHCAKES

Steps:

• Bring the potatoes to the boil, adding a pinch of salt. Turn down heat and cook for 20 minutes. Drain and mash thoroughly to get rid of lumps. Add 4 tablespoons butter, salt and freshly ground pepper.
• Combine the oil, vinegar, salt and pepper in a small bowl to make a marinade. Dip the fish in it and wrap each piece in foil, with a sprig of parsley. Put parcels in fish kettle or on baking sheet. Add boiling water and steam for 10 to 12 minutes until the juices flow. Remove from silver foil and check for bones. Flake it into big chunks and combine with the mashed potatoes in a big bowl.
• In a frying pan, saute the chopped shallot, scallions, chives, parsley, fennel, dill, garlic and chile in 4 tablespoons butter and olive oil until soft. Combine with potatoes and fish. Cover with cling-film and leave to chill in refrigerator for 30 minutes, see Cook's Note*.
• Remove and form the fishcakes using a dessertspoon and pat them into shape. Dust with flour. Heat sunflower oil in frying pan until very hot and fry the cakes for 3 or 4 minutes on each side until golden brown. Dry them on paper towels.
• Garnish with parsley and slices of lemon.

EASY SALMON CAKES

Steps:

• In a large mixing bowl, place 1 1/2 cups bread crumbs. Set aside remaining 1/2 cup. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.
• Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick.
• Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs.
• In a large skillet, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.

MOXIE'S SUMAC SALMON

Steps:

• Sprinkle sumac over the fleshy sides of the salmon (not the skin part).
• Pour balsamic vinegar on top.
• Marinate refrigerated 30 minutes to 2 hours.
• Just before cooking, drizzle or spray a light coating of olive oil on the fish, to keep it from sticking.
• Pan fry, broil, or grill until done.
• Serve with lemon wedges.