Salmon Cakes
A Uncategorized recipe with boned fillet of salmon, eggs, heavy cream. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
Chop coarse: scallion, parsley, tarragon, capers and sun-dried tomatoes.
scallion(1)sprig of parsley(1)sprig of tarragon(1)soup spoon of capers(1)sun-dried tomatoes(2) - 2
Put salmon fillets through meat grinder or food processor on slow speed, not too fine.
boned fillet of salmon(2 lb) - 3
Blend eggs and heavy cream slowly into coarse salmon meat, one egg at a time, with a rubber spatula or wooden spoon.
boned fillet of salmon(2 lb)eggs(3)heavy cream(1/2 c)soup spoon of capers(1) - 4
Add chopped ingredients.
- 5
Mix well.
- 6
Add juice of lemon, salt and pepper to your own taste.
salt and pepper - 7
Form eight salmon cakes, about half-inch thick; refrigerate for two hours.
boned fillet of salmon(2 lb) - 8
Heat olive oil in pan.
olive oil(1 oz) - 9
Sauté salmon cakes for two minutes on each side.
boned fillet of salmon(2 lb) - 10
Remove from pan, keep hot.
- 11
Drain olive oil from pan.
olive oil(1 oz) - 12
Add balsamic vinaigrette to pan.
balsamic vinaigrette(4 oz) - 13
Heat.
- 14
Add fancy mixed salad to hot vinaigrette.
balsamic vinaigrette(4 oz)of fancy salad mix(6 c) - 15
Toss salad until starting to wilt (about one minute).
of fancy salad mix(6 c) - 16
Arrange salad on plates.
of fancy salad mix(6 c) - 17
Top with salmon cakes.
boned fillet of salmon(2 lb) - 18
Spoon remaining vinaigrette over salmon and serve.
boned fillet of salmon(2 lb)soup spoon of capers(1)balsamic vinaigrette(4 oz)
Nutrition Facts
Per serving
Rate this recipe
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Salmon Cakes
A Uncategorized recipe with boned fillet of salmon, eggs, heavy cream. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
18 steps- 1
Chop coarse: scallion, parsley, tarragon, capers and sun-dried tomatoes.
scallion(1)sprig of parsley(1)sprig of tarragon(1)soup spoon of capers(1)sun-dried tomatoes(2) - 2
Put salmon fillets through meat grinder or food processor on slow speed, not too fine.
boned fillet of salmon(2 lb) - 3
Blend eggs and heavy cream slowly into coarse salmon meat, one egg at a time, with a rubber spatula or wooden spoon.
boned fillet of salmon(2 lb)eggs(3)heavy cream(1/2 c)soup spoon of capers(1) - 4
Add chopped ingredients.
- 5
Mix well.
- 6
Add juice of lemon, salt and pepper to your own taste.
salt and pepper - 7
Form eight salmon cakes, about half-inch thick; refrigerate for two hours.
boned fillet of salmon(2 lb) - 8
Heat olive oil in pan.
olive oil(1 oz) - 9
Sauté salmon cakes for two minutes on each side.
boned fillet of salmon(2 lb) - 10
Remove from pan, keep hot.
- 11
Drain olive oil from pan.
olive oil(1 oz) - 12
Add balsamic vinaigrette to pan.
balsamic vinaigrette(4 oz) - 13
Heat.
- 14
Add fancy mixed salad to hot vinaigrette.
balsamic vinaigrette(4 oz)of fancy salad mix(6 c) - 15
Toss salad until starting to wilt (about one minute).
of fancy salad mix(6 c) - 16
Arrange salad on plates.
of fancy salad mix(6 c) - 17
Top with salmon cakes.
boned fillet of salmon(2 lb) - 18
Spoon remaining vinaigrette over salmon and serve.
boned fillet of salmon(2 lb)soup spoon of capers(1)balsamic vinaigrette(4 oz)
About this recipe
A Uncategorized recipe with boned fillet of salmon, eggs, heavy cream. Ready in 40 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
