CANNED SALMON AND RICE RECIPES RECIPES

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RECIPE: SOUTHEAST ASIAN CANNED SALMON & RICE CAKES …



Recipe: Southeast Asian Canned Salmon & Rice Cakes … image

Provided by Anjali Prasertong

Categories     Main dish    Lunch    Dinner

Total Time 0S

Yield 2

Number Of Ingredients 10

2 (6-ounce) cans boneless skinless pink salmon
1 cup cooked short-grain brown rice
1 large egg
2 tablespoons minced fresh cilantro
1 tablespoon minced shallots
1 tablespoon lime juice
1 teaspoon fish sauce
1 tablespoon grapeseed or canola oil
3 tablespoons mayonnaise
3/4 teaspoon Sriracha chili sauce

Steps:

  • Before cooking cakes, place a large cast iron or other oven-safe skillet in the oven. Preheat to 400°F.
  • Combine the salmon, rice, egg, cilantro, shallots, lime juice and fish sauce in a large mixing bowl and mix with a fork until thoroughly combined. Using your hands, shape and lightly squeeze the mixture into cakes about 2 1/2 inches in diameter and set aside on a plate. If you have time, cover and let rest in the refrigerator. (See note below.)
  • Remove the hot pan from the oven with oven mitts. Coat pan with oil and place cakes in pan. (Depending on the size of your pan, you may need to cook in batches.) Return to oven and cook 5-7 minutes, until lightly browned on one side. Flip and cook for another 5-7 minutes.
  • While the cakes are cooking, whisk together the mayonnaise and Sriracha in a small bowl. Dollop mayonnaise on top of cakes or serve on the side for dipping.

Nutrition Facts : SaturatedFatContent 5.9 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 74.7 g, SugarContent 1.0 g, ServingSize Serves 2, ProteinContent 50.0 g, FatContent 37.4 g, Calories 837 cal, SodiumContent 1079.9 mg, FiberContent 3.6 g, CholesterolContent 0 mg

RECIPE: SOUTHEAST ASIAN CANNED SALMON & RICE CAKES …



Recipe: Southeast Asian Canned Salmon & Rice Cakes … image

Provided by Anjali Prasertong

Categories     Main dish    Lunch    Dinner

Total Time 0S

Yield 2

Number Of Ingredients 10

2 (6-ounce) cans boneless skinless pink salmon
1 cup cooked short-grain brown rice
1 large egg
2 tablespoons minced fresh cilantro
1 tablespoon minced shallots
1 tablespoon lime juice
1 teaspoon fish sauce
1 tablespoon grapeseed or canola oil
3 tablespoons mayonnaise
3/4 teaspoon Sriracha chili sauce

Steps:

  • Before cooking cakes, place a large cast iron or other oven-safe skillet in the oven. Preheat to 400°F.
  • Combine the salmon, rice, egg, cilantro, shallots, lime juice and fish sauce in a large mixing bowl and mix with a fork until thoroughly combined. Using your hands, shape and lightly squeeze the mixture into cakes about 2 1/2 inches in diameter and set aside on a plate. If you have time, cover and let rest in the refrigerator. (See note below.)
  • Remove the hot pan from the oven with oven mitts. Coat pan with oil and place cakes in pan. (Depending on the size of your pan, you may need to cook in batches.) Return to oven and cook 5-7 minutes, until lightly browned on one side. Flip and cook for another 5-7 minutes.
  • While the cakes are cooking, whisk together the mayonnaise and Sriracha in a small bowl. Dollop mayonnaise on top of cakes or serve on the side for dipping.

Nutrition Facts : SaturatedFatContent 5.9 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 74.7 g, SugarContent 1.0 g, ServingSize Serves 2, ProteinContent 50.0 g, FatContent 37.4 g, Calories 837 cal, SodiumContent 1079.9 mg, FiberContent 3.6 g, CholesterolContent 0 mg

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