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Salmon Cakes with Sweet and Spicy Sauce
Serves 6
1 1/2 lbs. cooked salmon, finely flaked
1/2 cup (approximately) mayonnaise
2 Tbs. Dijon mustard
1/3 cupchopped red onion
pinch red pepper sauce
1 cup dry breadcrumbs
salt and pepper
2 Tbs. oil
2 Tbs. butter
In a large bowl combine salmon, mayonnaise, mustard, onion, red pepper sauce and half the bread crumbs. Taste for salt and pepper. Form into patties about 4 inches in diameter. Spread remaining breadcrumbs on a flat plate and coat patties on both sides. Place on a cookie sheet and let chill about 20 minutes.
Heat butter and oil in large skillet. Cook salmon cakes about 4 minutes a side until crispy and golden brown. Serve with sauce.
Sweet Hot Sauce
2 canned jalapeño chilies, seeded and chopped
1 cup mayonnaise
1 Tbs. hot sweet mustard
2 tsp. lemon juice
salt and pepper
In a small bowl combine ingredients. Serve with salmon cakes.
(Louise Fiszer)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
1 1/2 lbs. cooked salmon, finely flaked
1/2 cup (approximately) mayonnaise
2 Tbs. Dijon mustard
1/3 cupchopped red onion
pinch red pepper sauce
1 cup dry breadcrumbs
salt and pepper
2 Tbs. oil
2 Tbs. butter
In a large bowl combine salmon, mayonnaise, mustard, onion, red pepper sauce and half the bread crumbs. Taste for salt and pepper. Form into patties about 4 inches in diameter. Spread remaining breadcrumbs on a flat plate and coat patties on both sides. Place on a cookie sheet and let chill about 20 minutes.
Heat butter and oil in large skillet. Cook salmon cakes about 4 minutes a side until crispy and golden brown. Serve with sauce.
Sweet Hot Sauce
2 canned jalapeño chilies, seeded and chopped
1 cup mayonnaise
1 Tbs. hot sweet mustard
2 tsp. lemon juice
salt and pepper
In a small bowl combine ingredients. Serve with salmon cakes.
(Louise Fiszer)
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