Sunday, June 30, 2013

Summer Recipe #4: Salmon Cakes

This is delicious!!

I checked out the book Weeknights with Giada by: Giada De Laurentiis at the library. I wanted to try a recipe from it. There are a lot of good recipes in this book, but I wanted to make sure I picked something that my brothers would like (considering it was for the three of us for lunch). 

Salmon cakes it was!

I adapted the recipe a little bit to make it my own. 

1 (14.75 ounce) can boneless, skinless pink salmon, drained
1 large egg, beaten
1/2 cup chopped fresh chives 
25 saltine crackers, crushed (1 1/3 cups)
1/2 cup corn
1/4 cup plain Greek yogurt
2 tablespoons Dijon mustard
1 tablespoon ground lemon zest
1 tablespoon lemon juice
2 tablespoons pepper
3 tablespoons olive oil
3 tablespoons unsalted butter, at room temperature 

Using a fork, flake the salmon into 1/2 inch pieces into a medium bowl. Add the egg, chives, 1/2 cup crushed crackers, corn, yogurt, lemon zest, lemon juice, and pepper. Mix gently until just combined. Form into 5 patties or 10 mini patties. Carefully coat the patties in the remaining crushed crackers and refrigerate for 20 minutes. 

In a large nonstick skillet, heat the oil and butter together over medium heat. Add the salmon patties and cook for 7 to 8 minutes on each side, until golden and crispy. 
Serves 5. Total time: 45 minutes 

- The original recipe didn't have pepper so I added a little spice. If you need more spice feel free to add other kinds.
- MAKE SURE you buy the can that is skinless and boneless. I made the mistake of buying one with all that...not fun picking it all out!
- Homemade fries were our side which fit perfect with these cakes!
- The original recipe called for mayonnaise, not yogurt and vegetable oil, not olive oil. You choose which one you like better. 


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