{Recipe Redux} Salmon Cakes with Black Sesame Seeds

21 Jun

It’s that time again – Recipe Redux time! This month’s theme was “Sowing Seeds”, meaning incorporating seeds in an original recipe. I had been hankering for perfecting salmon cakes, because how many times can you have Roasted Asian Salmon? I felt the need to mix it up a little. I figured black sesame seeds would be the little punch that the basic salmon cake needed.  If you haven’t ventured into salmon-cake territory, I urge you to – especially if you like crab cakes! (Feel free to make these cakes ahead of time and refridge for up to 1 day.)

IMG_20130621_094129

 

Salmon Cakes (makes 8 cakes)

1 pound fresh salmon
Good olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion (1 small onion)
1/4 cup minced fresh flat-leaf parsley
1/4 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1/2 c panko breadcrumbs
2 teaspoons Dijon mustard
1 extra-large egg, lightly beaten
2 tsp black sesame seeds

Directions
Preheat the oven to 350 degrees F.

Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.

Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion,  hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.

Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (3-ounce) cakes.

Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot with lemon wedges.

 

Advertisements

One Response to “{Recipe Redux} Salmon Cakes with Black Sesame Seeds”

  1. Deanna Segrave-Daly (@tspbasil) July 12, 2013 at 9:18 am #

    YUM! I’m always looking for new flavors to pair with salmon – looks delish 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Guided Bite Blog

Eating right with every bite!

Caroline Kaufman, MS, RDN

Eat Better, Stress Less

Eat Well with Janel

Eating right with every bite!

Eating right with every bite!

Kitchn | Inspiring cooks, nourishing homes

Eating right with every bite!

Meg's Food Reality

Eating right with every bite!

Dinner With Julie

Life in my kitchen

David Lebovitz

Paris based chef baking and writing cookbooks

Chocolate & Zucchini

Eating right with every bite!

Nutrition Unplugged

Serving up food news and views

101 Cookbooks

Eating right with every bite!

Orangette

Eating right with every bite!

The Wednesday Chef

Eating right with every bite!

Caroline Kaufman, MS, RDN

Eating right with every bite!

%d bloggers like this: