i cooked a HUGE fillet of salmon and have a ton left over. any ideas of what to do with the leftovers? i've done salmon salad, i was hoping someone had a tasty salmon cake recipe, or anything similarly yummy.
i found a recipe from barefoot contessa for salmon cakes. and it looks like i have most of the ingredients already, so i plan to try it out tonight. if anyone else would like to try it, here you go:
Inactive Prep Time:
1 hr 0 min
* 1/2 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 1/2 cups small-diced celery (4 stalks)
* 1/2 cup small-diced red bell pepper (1 small pepper)
* 1/2 cup small-diced yellow bell pepper (1 small pepper)
* 1/4 cup minced fresh flat-leaf parsley
* 1 tablespoon capers, drained
* 1/4 teaspoon hot sauce (recommended: Tabasco)
* 1/2 teaspoon Worcestershire sauce
* 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
* 3 slices stale bread, crusts removed
* 1/2 cup good mayonnaise
* 2 teaspoons Dijon mustard
* 2 extra-large eggs, lightly beaten
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, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 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.
Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
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 (2 1/2 to 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.
ugh...yesterday afternoon was the day from hell. i got stuck late at work, and was subsequently late to class. i had planned to stop at the market before class, so had to go afterward. by the time i got home, i was exhausted and all i could do was scarf down a piece of leftover irish soda bread and park my butt in front of the tv for 20 minutes before i started nodding off and had to drag my butt to bed. so no salmon cakes last night, but i don't have class tonight and will hopefully get to try them out. will keep you guys posted!
lol...well, this was a complete flop for me. not the salmon cakes. i just never got to do them. we just ate the leftovers. i was exhausted all week and couldn't bring myself to do them. i didn't even go food shopping this weekend! i plan to get some more salmon this coming weekend (we try to get some kind of fish in every week, and we've been hooked on salmon lately). so i'm looking forward to trying out this recipe soon. forgive me for my laziness.. =P
lol life happens to us all *^_^* if you do try them, i'd like to hear a review! i have some salmon in my freezer and usually bake it with a special family recipe, but it requires a lot of work so ... i don't foresee us having salmon with that particular recipe any time this week lol