by fiveandspice
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SwoonMySpoon's Testing Notes:
Expand Collapsefiveandspice's Notes:
Expand1 pound salmon (wild caught) Ask a question about this ingredient
1/2 cup creme fraiche Ask a question about this ingredient
1 tablespoon prepared horseradish Ask a question about this ingredient
1 teaspoon lemon juice Ask a question about this ingredient
sea salt and fresh ground pepper Ask a question about this ingredient
2 tablespoons finely chopped red bell pepper (use a food processor) Ask a question about this ingredient
2 tablespoons finely chopped flat leaf parsley (you can food process this too) Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 teaspoon prepared horseradish Ask a question about this ingredient
1 tablespoon (generous) coarsely ground/cracked black pepper Ask a question about this ingredient
1 teaspoon Dijon mustard Ask a question about this ingredient
1/4 cup mayonnaise Ask a question about this ingredient
1 cup Panko bread crumbs, divided Ask a question about this ingredient
olive oil for frying Ask a question about this ingredient
Preheat your oven to 350F. Place the salmon in a baking pan with a half-inch of water. Bake/poach until just cooked through, 20-25 minutes. Remove from the pan and allow to cool slightly. Blot dry with a paper towel and remove the skin.
Ask a question about this stepIn the meantime, in a small bowl combine the creme fraiche, 1 Tbs. horseradish and lemon juice with a pinch of salt and pepper. If you'd like a slightly garlicky sauce, you can add a smashed piece of garlic and let it sit with the garlic in it while you prepare everything else. Then, fish the garlic out before serving. (I tried it both ways and decided I liked it better without garlic, but that's just a personal preference.) Set sauce aside.
Ask a question about this stepPut the salmon in a bowl, add the minced bell pepper, parsley, salt, mustard, mayonnaise, and a half cup of breadcrumbs. Stir with a fork to combine well and fluff. If it seems too wet or too dry to be able to form cakes, add mayo or bread crumbs as needed. This is something I do totally by feel, so I can't say for sure exactly the quantities I wind up using.
Ask a question about this stepForm the salmon mixture into 6 patties, place them on a wax paper lined baking sheet and refrigerate for 30 minutes. (During this time you can prep any vegetable you are going to have on the side.)
Ask a question about this stepMix together the remaining half cup of Panko and the cracked pepper on a plate or in a shallow bowl. Heat a large splash of olive oil in a large frying pan over medium high heat. Gently dip the salmon cakes in the pepper mixture, lightly coating both sides (be careful when you handle them, as they are a bit fragile at this point). You may need to add a touch more breadcrumbs and pepper depending on how thickly you coat your cakes. Fry the salmon cakes until golden brown on both sides, about 3-4 minutes per side.
Ask a question about this stepServe with the horseradish sauce for spooning all over them. We had ours with some roasted asparagus (totally jumping the gun on the seasons, but we're kind of aching for spring around here), and I wound up drizzling the horseradish sauce all over those too!
Ask a question about this stepExcellent! Glad they worked out so well for you!
I made these yesterday and they were simply delicious. Impressively easy to put together and I don't think I'd change a thing - although I did wonder about adding a little chopped green onion. I'm going to be making these frequently.
They'd be terrific as an appetizer prepped and ready to go in advance.
I plan to prepare a couple for a tasty packed lunch with some salad.
Thanks, fiveandspice - I wish I hadn't waited so long to try this one.
Thanks so much Foodelf! I'm really happy you liked them, and I totally agree, they're great as appetizers, or lunch too. I even eat them for breakfast sometimes. And, a little chopped green onion is a great addition. I actually do add them sometimes, if I have them around. But, for some reason, I never seem to have them!
I've now made these 3 times and I'm loving them. One new tweak - I've been serving them with Sweet Thai Chili Sauce as an appetizer and they fly off the plate! I love the horseradish sauce, but it may just have been nudged aside by the STCS - notwithstanding, there's room for both.
A friend at the office, who's also made them a couple of times, speculates that serving them with poached eggs, like a Benny, would be very tasty.
Again ... thanks for this recipe, it's now practically a member of the family.
I'm glad you've been enjoying them so much! I love that you're using Thai Chili Sauce with them. That sounds yummy! I actually sometimes make a little sauce of mayo and Thai red chili paste to serve with them, which is also delicious. And, as part of eggs benedict? Dee-licious, for sure!
Is there a good gluten free substitute for the Panko breading?
That's a great question! I'm afraid I don't know a ton about gluten free substitutions, but I know I have seen gluten free breadcrumbs before, which you could probably use. You might want to ask on foodpickle to see what others know about GF substitutes for panko.
This is a fantastic combination of tastes...thanks!
Thanks stripedcow! I'm so happy you enjoyed them! They're a staple around here.
Oh, thank you Sagegreen! I was really very happy with how they turned out! :)
This looks so delicious! Making salmon into cakes is the only way I can get my husband to eat salmon so I will definitely be trying out this recipe. nice work!
Thank you singing baker! I hope you enjoy them!!
YUM! I love salmon cakes (and so do my kids) and these sound really delicious. Love the salmon + horseradish + peppery crust. Adding to my list of recipes to try soon.
Thanks gingerroot! And, I'm so glad to hear your kids are also salmon cake lovers. It's a good thing to be brought up on!
Love! Hope you are an "editors pick"!
Aw, thanks! That's so kind of you.
Thanks so much!
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
Made this as an appetizer and as the main coarse for our Pescatarian friend. I don't think I can ever eat tuna again without red bell pepper. Thank you for the permission to play it by ear regarding the panko and mayo. I made everything ahead of time and then coated and fried right before serving. Mmmmmmmmmmm....