Friday, January 29, 2010

Salmon Cake

My ability to think on my feet or simply to concentrate seem to have escaped me lately somehow and I ask myself what happened. All I can think of is to consume more OMEGA-3 to replenish the lost energy or nutrients lacked in me. Does it really work? I am not too sure but I think OMEGA-3 aka fatty acids is good for our body anyhow, right? What food contained large amount of OMEGA-3? Salmon! Well, let's do salmon then!



Recipe (2 servings)
  • 2 canned salmon chunks or flakes
  • 1 1/2 full cup of bread crumbs
  • 2 eggs
  • 1 tablespoon of lemon juice
  • 2 tablespoon worth of chopped parsley
  • 2 tablespoon worth of chopped dill weed
  • 1 teaspoon of pepper
  • 20g butter or as much as you want
Step 1 - break the salmon into smaller chunks if not already. Remove any bones if any.



Step 2 - chop up the parsley and dill weed finely



Step 3 - Mix the bread crumbs (1 cup only), eggs, lemon juice, pepper and chopped parsley and dill weed into a large bowl. Mix well.



It should look something like this at the end.



Step 4 - Add in the salmon and mix well.



Step 5 - Forget what your mother or parents told you, it is time to play with your food with your hands and form some patties. Once formed to the size and shape you want, dip it into the remaining bread crumbs to cover the outer surfaces.



Hopefully it should look something like this and of similar size. You can try to have one HUGE patty but you have to figure out how to transfer to the pan, how to flip and how long to cook it.



Step 6 - Place patties on buttered pan at medium heat. Fry for about 4 minutes and flip.



After another 3 minutes or so, you can either hold the cake on its side and fry the side of it or use the edges of the pan to cook the side until golden brown.



Step 7 - Top with some parsley flakes and serve!



3 Tweets Recipe
1 can of canned salmon chunks, mix with 1 cup of bread crumbs, 2 eggs, 1 tsp lemon juice & pepper and 2 tbsp of chopped parsley & dill weed. Form into about 4 patties each 2.5cm thick and dip in 1/2 cup of bread crumbs. Fry in buttered pan on each side for 4 mins including the edge and serve. [293 characters]

6 comments:

cheeky angel said...

How did they taste? They look mighty tasty. Haven't made fish cakes in years but it may be time to change that.

Bonnie said...

You're a great chef !

Jason said...

@cheeky angel: it was a bit dry and the flavors were not as strong as I hoped. I think a different brand of canned salmon might do the trick :) ...

BABEDOLPHIN said...

Hope your canned Salmon are Dolphin-Safe too hahah! :P I like this recipe - let me try it 1 day too!! :D

sophia said...

Variation on a theme. I am not a big fan of canned salmon. Salmon, like tuna, turns dry when re-heated. Your recipe is a good way to rescue leftover salmon which I happened to have quite a bit from a 5.5Kg grilled salmon over the weekend. I mashed up one big cup of leftover salmon with lots of chopped herbs (dill, basil, cilantro, lemon zest - whatever I could lay my hands on) and 1 beaten egg. I then shaped the cakes and rolled them in breadcrumbs before frying them in plain oil. These are delicate forms and must be handled with care (I used tongs). I served them over a green salad with a strong vinagrette dressing.

Jason said...

@sophia: 5.5kg of grilled salmon!? nice and JEALOUS!!! and I totally understand what you mean by "delicate forms and must be handled with care" .. even with canned salmon they are pretty fragile.

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