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Butter and Herb Salmon Cakes

March 18, 2009
Toledo Chronicle, Tama News-Herald

Five Star Meals From Your Kitchen

Family Features

From simple recipes to pantry essentials, there are a variety of tips and tricks that home cooks can add to their repertoire. Here is a recipe that is easy to prepare, but rich with flavor.

Article Photos

Trade in the traditional salmon filet for savory Butter and Herb Salmon Cakes. These cakes are a cinch to prepare, but friends and family will think you ordered in.

Butter and Herb Salmon Cakes

Prep Time: 15 Minutes / Cook Time: 15 Minutes

Servings: 6

4 cups water

1 1/2 lemons

110 to 12-ounce salmon filet

1/3 cup celery, finely diced

1/3 cup onion, finely diced

3 teaspoons mayonnaise

Pinch of cayenne pepper

3/4 teaspoon tarragon

1/2 teaspoon garlic

1/4 teaspoon dry mustard

1/2 teaspoon salt

1/2 teaspoon black pepper

1 4-ounce pouch Idahoan Butter and Herb

Mashed Potatoes, dry

Canola oil

1.In a medium pot, boil 4 cups water with the juice of the lemons, placing one lemon half in the water. Reduce heat to a simmering boil. Poach salmon filet in water by cooking, covered, for 7 to 10 minutes, or until done. Remove with spatula. Set aside to cool.

2.When salmon is cool, combine with celery, onion, mayonnaise, cayenne, tarragon, garlic, dry mustard, salt and black pepper in large bowl and mix well. Add dry potatoes slowly while mixing until everything is moist.

3.Form patties and cook in preheated canola oil in a large skillet on medium-high heat until both sides are brown (3 minutes per side).

4.Serve hot.



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