Tag-Archive for » Salmon «
I had a little salmon and cod to use up, not enough to make a meal out of either, so I came up with this recipe the other night, to use them both together. We really enjoyed them served over salads and I made a tangy mayonnaise relish to go over the top of the cakes which went well with them. The amounts listed below for the fish are just what I had in my fridge and I am sure could be adjusted slightly.
If you have been keeping up with the progress of my beautiful handc
rafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
330g Salmon, cooked and flaked
370g Cod cooked and flaked
1 Stick celery, diced
1 Small red pepper, diced (about 1/2 cup)
3 Green onions, thinly sliced
3 Cloves garlic, crushed
3 Tablespoons parsley, finely chopped
2 Tablespoons dill, finely chopped
1/2 Teaspoon cayenne pepper
3 Medium eggs or 2 Large eggs
Panko flakes (I have not listed amount as I was not measuring I am guessing about 1/2-3/4 cup in total)
Mayonnaise Relsih
1/2 Cup mayonnaise
3 Tablespoons pickle relish
1 Tablespoon lemon juice
2 Teaspoons creamy mustard
1 Green onion, finely sliced
1 Tablespoon chopped chives.
Method
Mayonnaise Relish
1. Combine all the ingredients together in a bowl and refrigerate until ready to use.
Fish Cakes
1. In a large bowl combine all the ingredients down to the panko flakes, add a few tablespoons of panko flakes to the mix to bind ingredients together.
2. Shape into patties, you will get about 6 large or 8 medium patties from this.
3. Pour more panko flakes onto a plate, coat the outside of each pattie with panko flakes.
4. Heat a little oil in a pan, add patties and cook both sides, until browned and crisp on the outside.
Serve on buns or over salad as I did and top with relish.
All photos taken by me unless otherwise stated.
This is very versatile it can be served as a main course with a salad for a light, healthy summer time meal or it can be served as a appetizer, or as part of a buffet style meal along with other dishes. I have made this a few times now both as a main and also as part of a BBQ when I had 40 people over, it is always received well. I have listed the weight below as 1kg and I feel this would serve 4-5 as a main with a nice green salad and some crusty bread and about 10 as an appetizer or as part of a buffet style meal.
If you have been keepin
g up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
Salmon
Cooking spray or olive oil
1kg Salmon fillet
1/2 Lemon, juice of
1 Tablespoon olive oil, extra
Ground sea salt
Ground black pepper
Coriander sprigs, for garnish (optional)
Lemon wedges or spirals, for garnish (optional)
Coriander/Cilantro Mango Salsa
1 Mango, peeled, pitted and diced
1 Large avocado, peeled, pitted and diced
1/2 Cup finely diced red pepper
1 Red onion, finely chopped
2 Tablespoons finely chopped coriander/cilantro
1 Tablespoon lemon juice
2 Tablespoons balsamic vinaigrette dressing
1 Tablespoon honey
Method
1. Make salsa first by combining lemon juice, dressing and honey in a screw top jar, shake to combine.
2. Combine dressing with remaining ingredients in a glass bowl, refrigerate until needed. Salsa can be made up to 2 hours ahead of time and stored in the fridge.
Salmon
1. Pre-Heat oven to 190 degrees Celsius.
2. Place salmon in an oven proof dish, that has been lightly greased with either cooking spray or oil.
3. Brush salmon with olive oil, squeeze lemon over salmon, Sprinkle with ground sea salt and pepper.
4. Bake for 30-35 Min’s or until fish flakes easily, cooking time will vary depending on thickness of the salmon.
5. Remove salmon from pan, allow to cool for 15 minutes. Either serve now, lukewarm, or refrigerate salmon for at least 2 hours to chill. Will last longer but chill no more than 24 hours. (I have done both and both are equally nice.)
To Serve: Place salmon on a serving platter, Spoon small amounts of salsa over, garnish with lemon and coriander sprigs. Serve remaining salsa in a bowl on the side.
All photo taken by me unless otherwise stated.
