Best 2 Barefoot Contessas Salmon Cakes Recipes
Indulge in a culinary voyage to the coastal regions, where seafood and flavors dance harmoniously. Embark on a journey of taste with our carefully curated collection of salmon cake recipes, each a testament to the versatility and deliciousness of this classic dish. From the crispy exterior to the tender and flaky interior, these salmon cakes are a symphony of textures that will tantalize your taste buds. Discover variations that cater to diverse preferences, including options for gluten-free and oven-baked preparations. Unleash your creativity and explore the vibrant world of salmon cakes, transforming humble ingredients into culinary masterpieces.
Check out the recipes below so you can choose the best recipe for yourself!
SALMON CAKES
For an elegant main course, serve Ina Garten's Salmon Cakes, made with a mix of fresh veggies, capers and Old Bay, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories appetizer
Time 2h20m
Yield 5 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
- Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
- Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
- Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
- Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.
BAREFOOT CONTESSA'S SALMON CAKES
Serve with Ina Garten's Mango Chutney; it's delicious! I didn't allow for chill time of over 60 minutes. These are great as appetizers or the entree or we had them for a nice lunch.
Provided by Manami
Categories Lunch/Snacks
Time 1h15m
Yield 10 salmon cakes, 5 serving(s)
Number Of Ingredients 19
Steps:
- Place 2 tablespoons of butter, 2 tablespoons of oil, the onion, celery, red and yellow bell peppers, parsley, capers, Tabasco sauce, Worcestershire sauce, Old Bay Seasoning, salt, and peppers in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes.
- Cool to room temperature; flake the salmon into a large bowl, add the bread crumbs, mayonnaise, mustard, and eggs and toss lightly.
- Add the cooked mixture and mix well.
- Cover and chill in the refrigerator for 30 minutes.
- Shape into salmon cakes, 2 1/2 to 3 ounces each.
- Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan over medium heat.
- Add the salmon cakes and fry for 3 to 4 minutes on each side, until browned.
- Drain on paper towels; keep them warm in a 250 degree F oven and serve hot.
- TO COOK SALMON:.
- Brush with olive oil, sprinkle with salt and pepper, and roast in a 350ºF oven for 15 to 20 minutes, until just cooked.
- Cover tightly with aluminum foil, allow to rest for 10 minutes, then chill completely.
- Flake with your hands.
- *Salmon cakes can be shaped and stored overnight in the fridge on baking sheets wrapped in plastic; fry just before serving.
Nutrition Facts : Calories 214.6, Fat 11.1, SaturatedFat 2.1, Cholesterol 89.4, Sodium 600.4, Carbohydrate 23.1, Fiber 2.4, Sugar 4.9, Protein 6.2
Tips:
- Choose high-quality salmon: The freshness and quality of the salmon greatly impact the taste of the salmon cakes. Opt for wild-caught, sustainable salmon for the best flavor and texture.
- Use fresh herbs: Fresh herbs like dill, parsley, and chives add a vibrant flavor to the salmon cakes. Chop them finely to evenly distribute their flavor throughout the mixture.
- Don't overmix the batter: Overmixing the batter can result in tough, dense salmon cakes. Gently combine the ingredients until just incorporated to maintain a light and fluffy texture.
- Cook the salmon cakes over medium heat: Cooking the salmon cakes over medium heat allows them to cook evenly without burning the exterior. Be patient and resist the urge to increase the heat, as this can result in undercooked centers.
- Serve with a flavorful sauce: A flavorful sauce or condiment can enhance the taste of the salmon cakes. Consider serving them with tartar sauce, remoulade sauce, or a simple lemon-herb butter sauce.
Conclusion:
Barefoot Contessa's Salmon Cakes are a delectable and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With their combination of tender salmon, aromatic herbs, and crispy exterior, these salmon cakes are sure to impress. Whether you're a seasoned cook or a beginner in the kitchen, this recipe provides clear and detailed instructions to guide you through the process. Experiment with different herbs, spices, and sauces to create your own unique take on this classic dish. Don't forget to pair the salmon cakes with your favorite sides, such as a fresh salad, roasted vegetables, or creamy mashed potatoes, for a complete and satisfying meal.
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