Salmon fish cakes are really versatile. They make a nice lunch with a bit of salad but can also be enjoyed as a main dinner with vegetables, roast potatoes or even chips. They do take a little preparation but are very easy to make and taste incredible.
I decided to make this Salmon Fish Cake Recipe as I love salmon, you can however replace it with other fish such as cod.
The first thing you want to do for these Salmon Fish Cakes is to peel and cut the potatoes in quarters and put them on a medium heat in a saucepan with salted water . They want to be cooked close to a mash potato consistency but still have some harder bits. I usually cook them until they are mashable with a fork.
Whilst the potatoes are cooking season the salmon with some salt. Place some oil in a pan and once hot drop the salmon. If the salmon has the skin on then place it skin side down first. Cook for around 4-5 minutes before turning and cooking the other side. Baste the salmon with the oil to help keep the juiciness. The salmon won’t need to long to cook as you just want it to be flaky. I cooked it for around 5 minutes on this side.
Once cooked remove the salmon from the heat and with a fork flake into small chunks. Place the chunks into a bowl. Chop the sun-dried tomatoes so they are roughly 1 inch in size and add this to the salmon. Chop 2 garlic cloves into fine slices and add these to the bowl along with the Oregano, Parsley and the Basil.
I find that lime goes very well with Salmon and really adds some extra flavour to these salmon fish cakes. Zest the lime into the bowl and then squeeze in the juice. Add the tomato ketchup and give it a good mix.
By now the potato should be cooked enough for you to crush with a fork. Remove the potatoes from the heat and empty the water. With a fork crush down onto the potatoes to mash them but ensure to still make sure they are lumpy. Leave them to cool slightly and then mix into the bowl with the salmon.
Give everything a good stir to ensure it is all fully mixed together and then season with a pinch of salt and pepper.
Get yourself 3 plates or bowls. If you are going to use plates try and get ones that have a bit of a raised sides. On one of them whisk the two eggs, the 2nd add place the flour and the 3rd put the breadcrumbs.
Get a ball of the salmon mixture, depending on the size you want your fish cakes would depend on how big of a handful you get. Mine were fairly big, looking back id probably of done them a bit smaller.
Rotate the mixture in your hand to form a ball and then flatten two sides to form the fish cake shape. Place the salmon fish cake into the egg and then into the flour. Before putting in the breadcrumbs put it back in the egg and the flour for a second time. Cover in breadcrumbs and then place to one side whilst you do the rest.
Heat oil on a medium in a pan and once hot drop the Salmon Fish Cakes and cook until crisp on one side. Flip over to the other side and fry. You will want to cook each side for around 5 minutes or until golden brown and firm.
This Salmon fish cake recipe is really easy and tastes great. Perfect for lunch, dinner or even cook individual ones for a nice starter.
I’d love to hear what you think of this recipe so please do comment below. If you do have any friends that would like this recipe please share it, i’d really appreciate it 🙂
A quick and easy Salmon Fish Cake recipe. Very tasty and perfect for a starter, lunch or a main meal.
Peel and cut the potatoes in quarters and place them in a pan of water. Cook these until they are soft and mashable but still lumpy.
Season the salmon fillets with some salt and place in a pan of hot oil. If there is skin place it skin down.
Cook for 5 minutes until turning and cooking for an additional 5 minutes or until cook. You want the salmon to be cooked and flaky
Flake the salmon into a bowl and add chopped sun dried tomatoes
Chop 2 garlic cloves into fine slices and add these to the bowl along with the Oregano, Parsley and the Basil.
Zest 1 lime and add this to the bowl along with the lime juice
The potatoes should be now done. Mash it to a lump consistency and add it to the salmon mixture
Add the tomato ketchup and give everything a good stir to combine.
With your hands take out a ball of the mixture and rotate in your hand to form a ball
Flatten 2 sides to give it that “Fish Cake” Shape
Repeat until you have used all of the mixture
In 3 plates place the whisked egg, flour and breadcrumbs
Dip the salmon fish cakes into the egg and flour
Dip again into the egg followed by the flour and finally put in the breadcrumbs to cover
Repeat the above two steps until all fish cakes are covered in breadcrumbs
Heat some oil in a frying pan and cook the fish cakes for 5 minutes on either side until the are cooked and browned.
Rach and I don’t have fish very often so wanted to make some nice dishes which included fish, this salmon dish is perfect. If you like salmon fillet that’s been well marinated then this is perfect for you, it is also very quick and easy to make.
The first thing you want to ensure you have is a couple of good quality salmon fillets, it’s worth getting them from a fishmonger or the fresh fish counter at the supermarket. In a bowl you want to put 2 tablespoons of dark soy sauce, 1 tablespoon of honey and give this a good mix together.
Deseed and finely chop 1 red chilli and add these to the mixture along with 1 chopped garlic clove and the zest of 1 lime. Again give all of this a good mix to ensure the marinade is fully mixed together.
Put the salmon fillets into a oven dish and pour the marinade over them and set aside for at least 30 minutes. Half way through the salmon marinating its once turning them to ensure they are completely covered.
Pre-heat the oven on grill at a medium heat In a large saucepan you want to place the spinach along with the chopped mushroom, 2 chopped garlic cloves, lime zest and tablespoon of dried chilli flakes.
This then wants a really good stir to ensure all of the ingredients are mixed well with the spinach and allow this to cook. Halfway through cooking you then want to add the sesame oil to give it some additional flavour. Its now worth adding the rice on the hob in a saucepan of boiling water and allow this to cook as you are waiting for the spinach and salmon to continue cooking.
Place the salmon on a baking tray along with the marinade and the tomatoes on the vine, this then wants to go into the oven. Leave the salmon to cook for 12 minutes, turning halfway through.
Once everything is cooked you want to plate up. Separate the spinach and place the grilled salmon on top, place the tomatoes that should still be on the vine to one side and then spoon the rice onto the plate.
ENJOY! I have cooked this dish a few times now, it is very quick to cook and is also very easy to do. The salmon is full of flavour and even though it has a decent amount of chilli it is not very hot or spicy, it just adds an additional depth of flavour. If you try it, please let me know what you think in the comments 🙂
If you fancy a prawn cocktail but want to change it a little bit, why not create a nice prawn cocktail stack? They taste amazing and can look pretty impressive when served as a nice starter.
One of the best things with this starter is how quick and simple it is to make, perfect if your busy making a 3 course meal and want something that you can either prepare earlier or one that will take very little time. If you are not a fan of crab then this can be missed out and simply made from prawns.
Alternatively you can also make these with tuna if you are not a fan of prawns or crab. Although id be tempted to replace the avocado with cucumber. To add that little extra flavour id be tempted to squeeze a little lemon over the prawns or leave the wedge on the side for others to do this based on their taste.
If you do give it a go, let me know how you got on below in the comments – id love to know! 🙂Continue reading
I find scallops amazing, they make the most perfect starter. Scallops are great as I find they taste amazing but also many of the dish look excellent, you can really impress your dinner guests.
This Scallop starter is actually fairly easy to do and doesn’t take too much time.
* Get a plate and spoon the pea puree into 3 spots
* Place a scallop on top of each drop of pea puree
* Place the streaky bacon in between
You could dress the plate up even more with a nice bit of chilli on top of the scallops or some edible flowers.
I personally find this a great starter and can really be impressive if you are cooking for dinner guests!
If you do make it, please let me know what you think below in the comments 🙂