aggie94
06-27-2003, 08:26 AM
Yum, yum. :D These were delicious. I didn't grill them, though. DH was at school, and the charcoal and lighter fluid were in the car with him (long story). So I just sauteed them in a skillet, and they were very tasty. I'm sure they'd be even better grilled, but I was also a little nervous about putting them on a grill, because they seemed awfully delicate.
I only made a few changes: I subbed basil for parsley, used honey Dijon mustard, and left off the olive oil (the patties were plenty oily from the chopped up salmon). Oh, and I cut the mayo recipe in half, used Hellman's Just 2 Good reduced-fat mayo, and added a teaspoon of capers. There was still WAY too much mayo for 8 patties - you barely need a tablespoon for each, so 1/4 to 1/3 of the recipe is plenty IMO.
I served mine on toasted whole wheat hamburger buns, a la salmon burgers, with a side of roasted beets. They were soooo good!
Grilled Salmon Cakes with Lemon Mayonnaise
Try these on grilled buns for a "burger" variation. Panko is available in the Asian foods section of most supermarkets.
1 cup plus 1 tbsp mayonnaise
6 green onions (2 minced, 4 cut into 4-inch lengths)
1 tbsp fresh lemon juice
2 tsp grated lemon peel
1/4 cup (packed) chopped fresh Italian parsley
1 1/4 pounds skinless salmon fillets, cut into 1-inch cubes
2 tbsp Dijon mustard
1/2 cup panko (Japanese breadcrumbs) or fresh breadcrumbs made from crustless French bread
3/4 tsp salt
3/4 tsp ground black pepper
olive oil
Whisk 1 cup mayonnaise, 2 minced green onions, lemon juice, and grated lemon peel in small bowl to blend. Season lemon mayonnaise to taste with salt and pepper and set aside.
Combine remaining 4 green onions and chopped parsley in food processor; blend until finely chopped. Add cubed salmon, Dijon mustard, and remaining 1 tbsp mayonnaise. Using on/off turns, blend until salmon in coarsely chopped. Transfer salmon mixture to large bowl. Mix in breadcrumbs, 3/4 tsp salt, and 3/4 tsp ground black pepper. With moistened hands and using about 1/3 cupful for each, shape salmon mixture into 8 patties, each about 1/2 inch thick. Brush both sides of salmon cakes with olive oil.
Prepare barbecue (medium heat). Grill salmon cakes to desired doneness, about 3 minutes per side for medium. Divide patties among 4 plates. Serve with lemon mayonnaise alongside.
Makes 8.
I only made a few changes: I subbed basil for parsley, used honey Dijon mustard, and left off the olive oil (the patties were plenty oily from the chopped up salmon). Oh, and I cut the mayo recipe in half, used Hellman's Just 2 Good reduced-fat mayo, and added a teaspoon of capers. There was still WAY too much mayo for 8 patties - you barely need a tablespoon for each, so 1/4 to 1/3 of the recipe is plenty IMO.
I served mine on toasted whole wheat hamburger buns, a la salmon burgers, with a side of roasted beets. They were soooo good!
Grilled Salmon Cakes with Lemon Mayonnaise
Try these on grilled buns for a "burger" variation. Panko is available in the Asian foods section of most supermarkets.
1 cup plus 1 tbsp mayonnaise
6 green onions (2 minced, 4 cut into 4-inch lengths)
1 tbsp fresh lemon juice
2 tsp grated lemon peel
1/4 cup (packed) chopped fresh Italian parsley
1 1/4 pounds skinless salmon fillets, cut into 1-inch cubes
2 tbsp Dijon mustard
1/2 cup panko (Japanese breadcrumbs) or fresh breadcrumbs made from crustless French bread
3/4 tsp salt
3/4 tsp ground black pepper
olive oil
Whisk 1 cup mayonnaise, 2 minced green onions, lemon juice, and grated lemon peel in small bowl to blend. Season lemon mayonnaise to taste with salt and pepper and set aside.
Combine remaining 4 green onions and chopped parsley in food processor; blend until finely chopped. Add cubed salmon, Dijon mustard, and remaining 1 tbsp mayonnaise. Using on/off turns, blend until salmon in coarsely chopped. Transfer salmon mixture to large bowl. Mix in breadcrumbs, 3/4 tsp salt, and 3/4 tsp ground black pepper. With moistened hands and using about 1/3 cupful for each, shape salmon mixture into 8 patties, each about 1/2 inch thick. Brush both sides of salmon cakes with olive oil.
Prepare barbecue (medium heat). Grill salmon cakes to desired doneness, about 3 minutes per side for medium. Divide patties among 4 plates. Serve with lemon mayonnaise alongside.
Makes 8.