SALMON CAKES WITH DILL SAUCE RECIPES

Name: Salmon Cakes
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: american
Ingredients: Vegetable or canola oil, for frying; 3 (6-ounce) portions cooked salmon or 3 (6-ounce) cans salmon, drained well; 1 1/2 cups cracker meal; 2 large eggs, beaten; 2 rounded teaspoons Old Bay seasoning blend; 1/2 red bell pepper, seeded and finely chopped; 20 blades fresh chives, snipped or chopped; 2 to 3 tablespoons fresh dill, a handful, finely chopped; 1 teaspoon cayenne pepper sauce; 1 lemon, zested and juiced; Salad greens; Coarse salt; Extra-virgin olive oil, for drizzling; 1/2 cup mayonnaise or reduced fat mayonnaise; 1/2 cup chili sauce; 2 tablespoons dill pickle relish

SALMON CAKES RECIPE | RACHAEL RAY | FOOD NETWORK

Salmon Cakes Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories appetizer

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

Vegetable or canola oil, for frying
3 (6-ounce) portions cooked salmon or 3 (6-ounce) cans salmon, drained well
1 1/2 cups cracker meal
2 large eggs, beaten
2 rounded teaspoons Old Bay seasoning blend
1/2 red bell pepper, seeded and finely chopped
20 blades fresh chives, snipped or chopped
2 to 3 tablespoons fresh dill, a handful, finely chopped
1 teaspoon cayenne pepper sauce
1 lemon, zested and juiced
Salad greens
Coarse salt
Extra-virgin olive oil, for drizzling
1/2 cup mayonnaise or reduced fat mayonnaise
1/2 cup chili sauce
2 tablespoons dill pickle relish

Steps:

Heat a large, heavy skillet with 1 inch of frying oil over moderate heat.
Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. If the mixture is a little wet, add a bit more cracker meal. Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. Fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.
Toss salad greens with coarse salt and the juice of the lemon you zested. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat.
Combine mayonnaise, chili sauce and relish in a small dish. To serve, place salmon cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce.

SALMON CAKES RECIPE | RACHAEL RAY | FOOD NETWORK

Salmon Cakes Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories appetizer

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

Vegetable or canola oil, for frying
3 (6-ounce) portions cooked salmon or 3 (6-ounce) cans salmon, drained well
1 1/2 cups cracker meal
2 large eggs, beaten
2 rounded teaspoons Old Bay seasoning blend
1/2 red bell pepper, seeded and finely chopped
20 blades fresh chives, snipped or chopped
2 to 3 tablespoons fresh dill, a handful, finely chopped
1 teaspoon cayenne pepper sauce
1 lemon, zested and juiced
Salad greens
Coarse salt
Extra-virgin olive oil, for drizzling
1/2 cup mayonnaise or reduced fat mayonnaise
1/2 cup chili sauce
2 tablespoons dill pickle relish

Steps:

Heat a large, heavy skillet with 1 inch of frying oil over moderate heat.
Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. If the mixture is a little wet, add a bit more cracker meal. Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. Fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.
Toss salad greens with coarse salt and the juice of the lemon you zested. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat.
Combine mayonnaise, chili sauce and relish in a small dish. To serve, place salmon cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce.

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