MAKING SALMON CAKES RECIPES

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.

Steps:

• Season salmon with salt.
• Heat a large sauté pan over medium-high heat; when hot lightly spray with oil and add the salmon.
• Cook until browned on one side, about 4 to 5 minutes then turn and cook an additional 4 to 5 minutes or until salmon easily flakes.
• Set aside on a dish to cool.
• Add the olive oil to the pan, then add the the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Old Bay seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 18 to 20 minutes.
• Set aside to cool to room temperature.
• Flake the salmon into a large bowl.
• Add the bread crumbs, mayonnaise, yogurt, mustard, and eggs.
• Add the vegetable mixture and mix well.
• Cover and chill in the refrigerator for 30 minutes, this will make them easier to shape and become less sticky.
• Preheat oven to 400°F.
• Spray a non-stick baking sheet with cooking spray.
• Shape the batter into 15 (scant 1/4 cup each) cakes and place on prepared baking sheet.
• Bake about 10 to 12 minutes on each side, or until golden brown.