HEALTHY SALMON CAKES RECIPES

Name: Quick Asian fishcakes
Total time: 22 min
Yield: 4
Ingredients: 1 stick of lemongrass; 6 cm piece of ginger; ½ a bunch of fresh coriander (15g); 500 g salmon fillets skin off, pin-boned, from sustainable sources; 4 teaspoons chilli jam

SALMON FISH CAKES RECIPE | JAMIE OLIVER FISH RECIPES ...

Salmon fish cakes recipe | Jamie Oliver fish recipes ... image

Effortless cooking at its best, these easy fishcakes are packed with flavour. They’re beautifully rustic in style, and absolutely delicious. Serve as is, or with rice, noodles or in a pitta.

Total Time 22 minutes

Yield 4

Number Of Ingredients 5

Ingredients

1 stick of lemongrass
6 cm piece of ginger
½ a bunch of fresh coriander (15g)
500 g salmon fillets skin off, pin-boned, from sustainable sources
4 teaspoons chilli jam

Steps:

1. Whack the lemongrass against your work surface and remove the tough outer layer.
2. Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water.
3. Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side.
4. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper.
5. Divide into 4, then shape and squash into 2cm-thick patties.
6. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.
7. Cook the patties for 2 minutes on each side, or until nicely golden.
8. Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat.
9. Serve sprinkled with the drained coriander.

Nutrition Facts : Calories 277 calories, FatContent 17.2 g fat, SaturatedFatContent 2.9 g saturated fat, ProteinContent 25.7 g protein, CarbohydrateContent 4.8 g carbohydrate, SugarContent 3.8 g sugar, SodiumContent 0.7 g salt, FiberContent 0.1 g fibre

SALMON PASTA RECIPES - BBC GOOD FOOD

Salmon pasta recipes - BBC Good Food image

Salmon and pasta are a dream combination. Use smoked salmon or fresh in seafood spaghetti or baked cannelloni – and how about a salmon pasta salad for lunch?

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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SALMON FISH CAKES RECIPE | JAMIE OLIVER FISH RECIPES ...

Effortless cooking at its best, these easy fishcakes are packed with flavour. They’re beautifully rustic in style, and absolutely delicious. Serve as is, or with rice, noodles or in a pitta.
From jamieoliver.com
Total Time 22 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 277 calories per serving

1. Whack the lemongrass against your work surface and remove the tough outer layer.
2. Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water.
3. Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side.
4. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper.
5. Divide into 4, then shape and squash into 2cm-thick patties.
6. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.
7. Cook the patties for 2 minutes on each side, or until nicely golden.
8. Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat.
9. Serve sprinkled with the drained coriander.

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SALMON FISH CAKES RECIPE | JAMIE OLIVER FISH RECIPES ...

1. Whack the lemongrass against your work surface and remove the tough outer layer.
2. Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water.
3. Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side.
4. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper.
5. Divide into 4, then shape and squash into 2cm-thick patties.
6. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.
7. Cook the patties for 2 minutes on each side, or until nicely golden.
8. Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat.
9. Serve sprinkled with the drained coriander.

See details

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