Ingredients with Measurements:
- 1 lb. fresh salmon, skin removed
- 1/4 cup mayonnaise
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh parsley
- 1/4 cup panko breadcrumbs
- 1 egg, beaten
- 1 tsp. Dijon mustard
- 1/2 tsp. garlic powder
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 avocado, diced
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
Special equipment needed:
- Food processor
- Large skillet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cut salmon into chunks and place in food processor. Pulse until finely chopped.
3. In a large bowl, combine chopped salmon, mayonnaise, green onions, parsley, breadcrumbs, egg, Dijon mustard, garlic powder, salt, and black pepper. Mix well.
4. Form mixture into 8 patties.
5. Heat a large skillet over medium-high heat. Add patties and cook for 3-4 minutes on each side, until golden brown.
6. Transfer patties to a baking sheet and bake for 10-12 minutes, until cooked through.
7. While patties are baking, prepare the avocado salsa. In a small bowl, combine diced avocado, red onion, cilantro, and lime juice. Mix well.
8. Serve salmon cakes with avocado salsa on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- 4 servings
Nutritional information:
- Calories: 360
- Fat: 24g
- Carbohydrates: 13g
- Protein: 23g
Substitutions for ingredients:
- Canned salmon can be used instead of fresh salmon.
- Greek yogurt can be used instead of mayonnaise.
- Chopped fresh chives can be used instead of green onions.
- Chopped fresh basil can be used instead of parsley.
- Regular breadcrumbs can be used instead of panko breadcrumbs.
Variations:
- Add 1/4 cup grated Parmesan cheese to the salmon mixture for extra flavor.
- Serve salmon cakes on a bed of mixed greens for a lighter meal.
- Top salmon cakes with a dollop of sour cream for added creaminess.
Tips and tricks:
- Be sure to remove the skin from the salmon before chopping.
- Use a cookie scoop to form evenly sized patties.
- Don't overcook the salmon cakes, as they can become dry.
Storage instructions:
- Leftover salmon cakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat salmon cakes, place them on a baking sheet and bake in a 350°F oven for 10-12 minutes, until heated through.
Presentation ideas:
- Serve salmon cakes on a white plate for a clean and elegant look.
- Garnish with a sprig of fresh cilantro for added color.
Garnishes:
- Fresh cilantro
- Sour cream
Pairings:
- White wine, such as Sauvignon Blanc or Pinot Grigio
- Roasted vegetables, such as asparagus or Brussels sprouts
Suggested side dishes:
- Roasted sweet potatoes
- Quinoa salad
- Garlic bread
Troubleshooting advice:
- If the salmon cakes are falling apart, add more breadcrumbs to the mixture to help bind it together.
Food safety advice:
- Be sure to cook the salmon cakes to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Salmon cakes have been a popular dish in the United States since the early 20th century.
Flavor profiles:
- The salmon cakes are savory and slightly spicy, while the avocado salsa is creamy and tangy.
Serving suggestions:
- Serve salmon cakes with a side of roasted sweet potatoes and a glass of white wine for a complete meal.
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