BAREFOOT CONTESSA BAKED SALMON RECIPE RECIPES

Name: Barefoot Contessa's Salmon Cakes
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 10 salmon cakes, 5 serving(s)
Ingredients: 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

BAREFOOT CONTESSA'S SALMON CAKES RECIPE - FOOD.COM

Barefoot Contessa's Salmon Cakes Recipe - Food.com image

Serve with Ina Garten's Mango Chutney; it's delicious! I didn't allow for chill time of over 60 minutes. These are great as appetizers or the entree or we had them for a nice lunch.

Total Time 1 hours 15 minutes

Prep Time 25 minutes

Cook Time 50 minutes

Yield 10 salmon cakes, 5 serving(s)

Number Of Ingredients 19

Ingredients

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, FatContent 11.1, SaturatedFatContent 2.1, CholesterolContent 89.4, SodiumContent 600.4, CarbohydrateContent 23.1, FiberContent 2.4, SugarContent 4.9, ProteinContent 6.2

BAREFOOT CONTESSA'S SALMON CAKES RECIPE - FOOD.COM

Barefoot Contessa's Salmon Cakes Recipe - Food.com image

Serve with Ina Garten's Mango Chutney; it's delicious! I didn't allow for chill time of over 60 minutes. These are great as appetizers or the entree or we had them for a nice lunch.

Total Time 1 hours 15 minutes

Prep Time 25 minutes

Cook Time 50 minutes

Yield 10 salmon cakes, 5 serving(s)

Number Of Ingredients 19

Ingredients

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.

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