Thursday, June 8, 2017

Easy Grilled Salmon Cakes

 



Grilled Salmon Cakes



This is for the grill pan or the grill.



For the salmon cake:

  • .60 lb salmon fillet
  • 10 Saltine crackers (smashed to crumbs)
  • 1 tsp vegetable oil
  • 1 tbsp lemon juice
  • 1 large egg
  • 1/2 tsp fresh ground black pepper
  • chives to garnish

For the sauce:

  • 1/4 cup light mayonnaise
  • 1 tbsp lemon juice
  • 2 tbsp Dijon mustard
  • 3 tbsp water
  • 2 tbsp chopped chives


  1. Poach the salmon in barely simmering water, about 8 minutes. 



  2. When the tip of the knife can pierce the fish easily, it’s cooked.
  3. Scrape off the flesh from the skin. Place the salmon in a bowl and continue to flake with a fork.
  4. Add the cracker crumbs, pepper, egg, oil and lemon juice, combine and flake with a fork.

  5. Form the mixture into 4 patties.

  6. Put the oil in a hot grill pan and fry the patties, about 3 minutes per side. These should be firm enough to put on a BBQ but if there is any doubt, use a fish basket or heavy duty aluminum foil to line the grill.

  7. Mix all the ingredients for the sauce: Mayonnaise, Dijon, chives, lemon juice and pepper.

  8. Sauce the plate and add the grilled salmon cakes.



The patties will be slightly wet. That's okay as they will tend to be more moist.





 

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