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Salmon Cakes - Make 4 View Larger

Salmon Cakes - Make 4

Ingredients:

For Salmon Cakes:

  • 2 lbs. Salmon Filet, boneless and skinless
  • 2 cups Panko Breadcrumbs (+/-)
  • 1/4 cup Stonewall Kitchen Sesame Ginger Teriyaki Sauce
  • 1/3 Cup Stonewall Kitchen Tangerine Marmalade or Mimosa Jam
  • Salt and Pepper to taste
  • 3 eggs, beaten lightly
  • Vegetable Oil for frying

For the Sauce:

  • Remaining jar of Stonewall Kitchen Tangerine Marmalade or Mimosa Jam
  • 1-cup sour cream or non-fat/non flavored yogurt (drained well)
  • Zest of 2 tangerines (orange zest may be substituted)

Directions:

For Salmon Cakes:

  1. Mince salmon medium fine and put in mixing bowl.
  2. Add breadcrumbs, teriyaki sauce, tangerine marmalade or mimosa jam and salt and pepper to taste.
  3. Add lightly beaten eggs and check for consistency. The salmon mixture should be a little moist but not too wet. Add more breadcrumbs if it is too moist.
  4. Form into 4 to 6 oz. patties for dinner size portions or into 2 oz. patties for appetizer portions.
  5. Heat vegetable oil in a shallow skillet and panfry on one side until golden brown. Turn patties over and continue cooking until other side is golden brown also. For appetizer portions, flip and cook for only 2 more minutes to prevent overcooking.

For Tangerine Sauce:

  1. Mix all ingredients together and allow to chill.

Ship To: 

Quantity

In Stock

Tangerine Marmalade
Tangerine Marmalade Item: 101300 $7.95

Quantity

In Stock

Mimosa Brunch Jam
Mimosa Brunch Jam Item: 101340 $7.95

Quantity

In Stock

Sesame Ginger Teriyaki Sauce
Sesame Ginger Teriyaki Sauce Item: 131114 $7.95