Recipe: Salmon Patties and Broiled Asian Salmon Cakes

You might try these, there are some ideas:

SALMON CAKES
Serves 8 as an Appetizer, 4 as an Entree

1 pound salmon
1 red bell pepper, diced
1 Tbsp vegetable oil
6 slices fresh white bread, crusts removed
1 Tbsp finely chopped fresh garlic
1 to 2 jalapeno peppers, seeded and finely chopped
1/4 cup chopped fresh cilantro leaves
1/4 cup mayonnaise
2 Tbsp Old Bay brand seasoning
Salt and freshly ground black pepper, to taste
Vegetable oil (for sauteing)

Poach or bake salmon. Remove all bones and skin. Cut in pieces; set aside.

Saute bell pepper in the 1 tablespoon vegetable oil until wilted; 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 tablespoons 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 bell peppers, garlic, jalapeno peppers, cilantro leaves, and mayonnaise. Add the seasoning powder, 2 tablespoons of the 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 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.

WHEN READY TO COOK:
Preheat the oven to 375 degrees F.

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, place the pan in the oven and bake them 6 minutes to ensure that they are fully cooked and hot at the center.

SERVING SUGGESTION:
Serve with Chili Mayonnaise or mayonnaise flavored with mustard or horseradish, and garnish with a small salad.

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BROILED ASIAN SALMON CAKES

4 oz Italian bread
1 (7 3/4 oz.) can salmon, drained and flaked
1 large egg
2 Tbsp minced scallions
3 Tbsp horseradish
2 Tbsp shredded fresh ginger
1/4 cup minced red bell pepper
2 tsp butter, melted
SCALLION SAUCE:
1/4 cup soy sauce
2 Tbsp fresh lemon juice
2 Tbsp minced scallions

Preheat broiler.

Process bread to make 3 cups fine crumbs.

Combine salmon, 1 cup bread crumbs, egg and 2 tablespoons scallions. Form into 4 patties and place on baking rack coated with cooking spray; set rack on a baking sheet.

Add horseradish and ginger to remaining 2 cups bread crumbs in processor, pulse to mix. Stir in red bell pepper.

Place 1/2 cup crumb mixture on each patty and drizzle with butter.

Broil 10-12 minutes without turning until well browned.

Mix Scallion Sauce ingredients together and serve with Salmon Cakes.

(Suggestion: Before topping with bread crumbs, brown patties on both sides under broiler, then top with bread crumbs and broil as directed above.)