Time 20m Yield 2 servings. Number Of Ingredients 17 Steps:
In a small bowl, combine the mayonnaise, horseradish, lemon juice, thyme, salt and lemon-pepper. Cover and refrigerate. For salmon cakes, in a bowl, combine the salmon, mayonnaise, green onion, red pepper, bread crumbs, lemon juice, seasoned salt and cayenne. Shape into four balls; roll in cornmeal. Flatten balls into 3-in. patties., In a skillet, cook patties for 4 minutes on each side or until golden brown and heated through. Serve with lemon-pepper sauce mixture.
Time 55m Yield 6 to 8 salmon cakes Number Of Ingredients 20 Steps:
Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side. Set aside to cool for 20 minutes. Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels. Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste. Arrange the salmon cakes on a platter and serve alongside the sauce.
Time 1h15m Number Of Ingredients 18 Steps:
Preheat oven to 400 degrees. Place fish on a rimmed baking sheet; season with salt and pepper. Roast until cooked through, 15 to 20 minutes. Let cool completely; pat dry with paper towels. Break salmon into smaller pieces; flake with a fork. In a large bowl, combine scallions, breadcrumbs, and parsley. Add mayonnaise, mustard, eggs, lemon juice, and salmon. Season again with salt and pepper, plus an additional flavoring if desired. Mix gently until ingredients just hold together. Form mixture into 8 patties (each about 3 inches wide). Place on a foil-lined baking sheet. Refrigerate until cold and firm, 20 to 30 minutes. Make Lemon-Herb Sauce: Whisk together mayonnaise, sour cream, fresh lemon juice, and chopped herbs. Season with coarse salt and ground pepper. Heat broiler. Broil patties until lightly golden on top (without turning), 6 to 8 minutes. Serve with Lemon-Herb Sauce.
Time 20m Yield 8 Number Of Ingredients 6 Steps:
Melt butter in a saucepan over medium heat. Stir in the flour to form a smooth paste. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook for 2 minutes or until thickened. Remove from heat, and stir in lemon juice, salt, and cayenne pepper.
Time 30m Yield 4 Number Of Ingredients 12 Steps:
Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally. Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm. In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper. When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.
Time 37m Yield 12 serving(s) Number Of Ingredients 10 Steps:
In a bowl, combine bell pepper, green onions, mayonnaise, lemon juice, garlic salt and cayenne pepper. Stir in the salmon, egg, and 1/2 cup of the breadcumbs; mix well until blended. Divide and form mixture into 12 balls. Roll salmon balls in remaining bread crumbs; flatten into cakes about 1/2" thick. In buttered skillet, over medium heat, fry cakes until golden brown (about two minutes per side). Serve immediately with Lemon-Herb sauce. LEMON-HERB SAUCE: In a small bowl, combine: 3/4 cup mayonnaise, 1 tablespoons fresh lemon juice, 1 tablespoons prepared horseradish, 2 1/2 teaspoons fresh thyme OR 1 teaspoons dried thyme, salt and pepper, to taste. Blend well. Chill until ready to serve. Makes about 1 cup.
Time 45m Yield 4 serving(s) Number Of Ingredients 16 Steps:
In a bowl, combine bell pepper, onions, mayonnaise, lemon juice, seasoned salt and cayenne pepper. Stir in Chicken of the Sea Salmon, egg and 1/4 cup of the breadcrumbs; mix until well blended. Divide and form mixture into 8 balls. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick. In buttered skillet, over medium heat, fry cakes until golden brown. Serve immediately with Lemon-Herb Sauce. LEMON-HERB SAUCE. In a bowl, combine: 3/4 cup mayonnaise, 1 Tbsp lemon juice, 1 Tbsp prepared horseradish, 1 tsp dried thyme, salt and pepper, to taste. Blend well. Chill until ready to serve. Makes about 1 cup.
Yield Serves 6 Number Of Ingredients 13 Steps:
Combine first 7 ingredients in medium bowl and stir gently to blend. Season with salt and pepper. Mix in egg. Shape salmon mixture into 6 patties, about 3/4 inch thick. Arrange on plate. Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 1/2 teaspoons thyme in small bowl. Season sauce to taste with salt and pepper. (Salmon cakes and sauce can be prepared 1 day ahead. Wrap separately and refrigerate.) Melt butter in heavy large skillet over medium-low heat. Add salmon cakes and sauté until brown and cooked through, about 5 minutes per side. Transfer to platter. Serve with sauce.
