Monday, July 18, 2011

Salmon Patties with Spicy Caper Remoulade Sauce

How many of you grew up with Cod Fish Cakes and/or Salmon Croquettes as staples in your mom's menu rotation?

My mom grew up with Cod Fish Cakes as did my husband and neither one of them ever wants to see a Cod Fish Cake again.  My mom baked Salmon Croquettes on occasion and I thought they were pretty good.

So ladies and gentlemen, don't boo and hiss; because these ain't yo' moma's fish cakes!  Stick around for an economical and deliciously retro update.  Even my husband the salmon and fish cake hater will scarf these petite patties down in a blink of an eye!

Spicy Caper Remoulade Sauce -

1-1/2 tablespoons Chipolte mayo
1-1/2 tablespoons mayo with olive oil
1-1/2 tablespoons capers, drained and chopped
1 teaspoon spicy whole grain mustard
2 tablespoons lemon juice
Kosher salt and freshly ground black pepper



Whisk the above ingredients together, cover and refrigerate until ready to use.

Salmon Cakes:

Canola or vegetable oil, for frying
1 (14.75-ounce) can boneless pink salmon, drained
3/4 cup Panko bread crumbs
2 eggs, lightly beaten
2 tablespoons chopped flat leaf parsley
2 tablespoons finely chopped red onion
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup cornmeal

Heat about 1/4 inch of oil in a large, preferably cast iron skillet over medium heat.


 

Place drained salmon in a large bowl and flake up with a fork.



Add panko, eggs, onions, parsley, cayenne, salt and black pepper to salmon.


Mix well and form into patties about the size of slider patties. Makes about 8 to 10 patties.



Carefully coat or sprinkle both sides of the patties with cornmeal.  The cornmeal gives the patties more crunch and also gives them a beautiful brown color.   Place the patties the heated oil, don't crowd the skillet and fry until golden brown; about 4 minutes per side. You may have to fry the patties in batches.



 Transfer the cooked salmon patties to a paper-towel lined plate.  



Serve immediately with the caper remoulade sauce. 



10 comments:

gigi said...

I grew up eating Salmon patties and I loved them. Haven't had them in years. I have everything to make this recipe except flat parsley. I should really get some and try this. I think Harry would love them too. I really never fry anything but there is just no other way to get that good of taste with out frying. :)

Happy Monday!

Big Dude said...

I grew up with a very basic variety and I'm sure I'd love these.

Betsy from Tennessee said...

Oh YES---I grew up with Salmon Croquettes.. Yours looks MUCH MUCH MUCH better... And that sauce looks great also... YUM....
Hugs,
Betsy

The Japanese Redneck said...

I'm going to have to try those with the Panko crumbs. We luv them.

Cheryl said...

Man I could drink that remoulade sauce! I am pretty sure my mom cheaped out and used tuna, these, however look yummy!

Velva said...

These are definitely not your mother's cod fish/salmon cakes. Looks fabulous!!!

Velva

Debbie said...

I am sooooo going to make these! I love salmon cakes and this sauce sounds wonderful on them. Thank you!

David said...

Katherine, We love salmon patties and I don't know why we don't have them more often... We just don't think about it I guess. The caper remoulade sauce looks and sounds luscious! Take Care, Big Daddy Dave

Sam @ My Carolina Kitchen said...

I didn't grow up with fish cakes or much of any fish for that matter. As an adult, I've made up for lost time and am now a big fish eater. Love the spicy remoulade on this. You've been cooking up a storm lately.
Sam

Mary said...

You're right: that definitely isn't my mama's salmon patty recipe!