{"id":780,"date":"2021-04-24T16:27:16","date_gmt":"2021-04-24T16:27:16","guid":{"rendered":"https:\/\/www.bktrent.org\/?p=780"},"modified":"2021-04-24T16:27:16","modified_gmt":"2021-04-24T16:27:16","slug":"salmon-cakes-with-creamy-garlic-sauce","status":"publish","type":"post","link":"https:\/\/www.bktrent.org\/index.php\/2021\/04\/24\/salmon-cakes-with-creamy-garlic-sauce\/","title":{"rendered":"Salmon Cakes with Creamy Garlic Sauce+"},"content":{"rendered":"\n<p><strong>YIELD <\/strong>Serves 2 to 4,\u00a0Makes 6 to 8 patties<\/p>\n\n\n\n<p><strong>INGREDIENTS<\/strong><\/p>\n\n\n\n<p><em>For the salmon cakes:<\/em><\/p>\n\n\n\n<p>2&nbsp;cups&nbsp; cooked salmon, flaked (from 1 pound raw salmon, or 2 6-ounce cans salmon)<\/p>\n\n\n\n<p>1\/2&nbsp;cup&nbsp;bread crumbs or Panko, plus more to coat the patties<\/p>\n\n\n\n<p>1&nbsp;medium shallot, minced (about 4 tablespoons)<\/p>\n\n\n\n<p>2&nbsp;tablespoons&nbsp;minced herbs, like dill, fennel fronds, or parsley<\/p>\n\n\n\n<p>1\/4&nbsp;cup&nbsp;mayonnaise<\/p>\n\n\n\n<p>1&nbsp;large egg<\/p>\n\n\n\n<p>2&nbsp;teaspoons&nbsp;Dijon or yellow mustard<\/p>\n\n\n\n<p><em>For the creamy garlic sauce:<\/em><\/p>\n\n\n\n<p>1\/4&nbsp;cup&nbsp;mayonnaise<\/p>\n\n\n\n<p>1 to 2&nbsp;garlic cloves, shaved on a microplane, pressed through a garlic press, or very finely minced<\/p>\n\n\n\n<p>1&nbsp;tablespoon&nbsp;lemon juice<\/p>\n\n\n\n<p>Heavy cream, to thin, if needed<\/p>\n\n\n\n<p>Salt, to taste<\/p>\n\n\n\n<p><strong>INSTRUCTIONS<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\" type=\"1\"><li>Combine the flaked salmon, bread crumbs, shallot, and herbs in a medium mixing bowl. Whisk together the mayonnaise, egg, and mustard in a small bowl, then pour on top of the salmon. Stir until everything is evenly mixed.<\/li><\/ol>\n\n\n\n<ul class=\"wp-block-list\"><li>Divide and shape the salmon into six medium or eight small patties. Place them on a plate, spaced a little apart. At this point, the patties will feel very loose and wet; transfer the patties to the refrigerator and chill for at least 15 minutes (or cover and refrigerate for up to a day). This help firm up the fish cakes and makes them easier to fry.<\/li><li>While the fish cakes chill, whisk together the mayonnaise, garlic, and lemon juice. Add heavy cream, one tablespoon at a time, to thin it to a pourable consistency if needed. Cover and set aside for at least 15 minutes, or refrigerate for up to a week. The flavors will taste very harsh at first, but will mellow with time. Taste the mayo after it&#8217;s had time to mellow a bit and add salt if needed.<\/li><li>When ready to cook the salmon cakes, film a large skillet with olive oil and set over medium-high heat. While the skillet heats, place a few spoonfuls of bread crumbs on a plate or bowl and dip each patty to coat with crumbs. When the pan is hot enough that a flick of water evaporates right away, place the salmon cakes in the pan spaced a little apart.<\/li><li>Fry the salmon cakes for 3 to 5 minutes, until golden on the underside. Flip and fry for another 3 to 5 minutes. If they seem to be frying too quickly or slowly, adjust the heat.<\/li><li>Transfer the patties to serving plates, top with some of the creamy garlic sauce, and serve while still hot. These salmon cakes are great served over lemon dressed arugula.<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>YIELD Serves 2 to 4,\u00a0Makes 6 to 8 patties INGREDIENTS For the salmon cakes: 2&nbsp;cups&nbsp; cooked salmon, flaked (from 1 pound raw salmon, or 2 6-ounce cans salmon) 1\/2&nbsp;cup&nbsp;bread crumbs or Panko, plus more to coat the patties 1&nbsp;medium shallot, minced (about 4 tablespoons) 2&nbsp;tablespoons&nbsp;minced herbs, like dill, fennel fronds, or parsley 1\/4&nbsp;cup&nbsp;mayonnaise 1&nbsp;large egg &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.bktrent.org\/index.php\/2021\/04\/24\/salmon-cakes-with-creamy-garlic-sauce\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Salmon Cakes with Creamy Garlic Sauce+&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,31],"tags":[],"class_list":["post-780","post","type-post","status-publish","format-standard","hentry","category-recipes","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/780","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/comments?post=780"}],"version-history":[{"count":1,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/780\/revisions"}],"predecessor-version":[{"id":781,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/780\/revisions\/781"}],"wp:attachment":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/media?parent=780"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/categories?post=780"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/tags?post=780"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}