| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Gma1 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Poached or baked salmon – chilled; boneless, and |
|
|
; skinless |
| 1 |
|
Sweet red pepper; diced |
| 1 |
tb |
Vegetable oil |
| 6 |
sl |
Fresh white bread; crusts removed |
| 1 |
tb |
Finely chopped fresh garlic |
| 1 |
|
Jalapeno peppers; seeded and finely |
|
|
(1 to 2) |
|
|
; chopped |
| 1/4 |
c |
Chopped fresh cilantro leaves |
| 1/4 |
c |
Mayonnaise |
| 2 |
tb |
Old Bay brand seasoning |
|
|
Salt and freshly ground black pepper to |
|
|
; taste |
|
|
Vegetable oil for sauteing |
INSTRUCTIONS
**Note: The "secret" of a perfect salmon cake is to use the finest,
freshest salmon money can buy, and plenty of it!
Poach or bake salmon. Remove all bones and skin. Cut into pieces. Saute the
diced sweet peppers in the 1 tablespoon vegetable oil until wilted and set
aside to cool. Place the bread in a food processor fitted with a metal
blade, and process until finely crumbled. Measure and reserve 2 tablespoon
of the bread crumbs to use in the filling. The remaining bread crumbs will
be used to coat the salmon cakes.
Mix the salmon with the sweet peppers, garlic, jalapeno peppers, cilantro
leaves, and mayonnaise. Add the seasoning powder, 2 tablespoon of bread
crumbs, and salt and pepper. Mix well, then refrigerate 20 minutes before
continuing.
Cover a work surface with waxed paper sprinkled with the reserved bread
crumbs. Using a 2-ounce ice cream scoop, form 8 equal-sized portions of
salmon. With the palm of your hand, pat each portion in to a disk-shaped
cake approximately 1/4-inch thick. It is important for the salmon cakes to
be the same thickness so that they will cook uniformly. Press each cake
into the bread crumbs, turning them so they coast evenly on all sides.
Refrigerate at least 1 hour to prevent the cakes from crumbling during
cooking.
Preheat the oven to 375 degrees. No more than 30 minutes before you plan to
serve the salmon cakes, add enough vegetable oil to cover the bottom of an
ovenproof saute pan. Heat until just before it begins to smoke. Add the
salmon cakes gently, being careful not to crowd the pan. (Cook them in two
batches if necessary.) When the salmon cakes are well browned on both
sides, bake them 6 minutes to ensure that they are fully cooked and hot at
the center. Serve with Chili Mayonnaise or mayonnaise flavored with mustard
or horseradish, and garnish with a small salad.
Converted by MC_Buster.
NOTES : This wonderful recipe comes to GMA courtesy of Chef Michael
Lomonaco. Serves 8 as an Appetizer, 4 as an Entree
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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