By Julie Rothman, For The Baltimore Sun
February 12, 2013
Shelley Lee from Baltimore was looking for a good recipe for making salmon cakes using canned salmon.
Cindy Terrell from Santa Rosa, Calif., sent in a recipe from the Food Network Magazine for salmon cakes that she said her family enjoys. She said even her young children eat them, and they are usually not big fans of fish. I would suggest using a good-quality canned salmon and taking a little extra time to pick through it to remove any small bones.
When I tested the recipe, I used panko crumbs in place of the bread crumbs, which gave the cakes a little added crispiness, but pretty much any bread or cracker crumbs could be used as a binder. Be sure to allow enough time to chill the cakes properly before sauteing them so they hold together in the pan.
This relatively simple recipe is an ideal way to use canned salmon and by doing so boost your intake of healthy omega-3 fatty acids. A green salad with a lemony vinaigrette is the perfect accompaniment.
Mary Ashland from Ellicott City is looking for the recipe for the baked or rotisserie chicken that is served at the Nordstrom Cafe. She thinks the recipe was printed in the first Nordstrom cookbook but has been unable to locate a copy of the book and believes it is out of print.
Pat Kozlowski from Abingdon is searching for a recipe for "En Crepe Flounder" that she said was in a magazine in the mid-1980s. She does not know the magazine it was in, but the cover featured Thanksgiving recipes from famous Southern inns. As she recalls, the flounder filet was topped with a crab meat sauce and wrapped in a crepe, then topped with a butterflied shrimp.
If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, and The Baltimore Sun, 501 N. Calvert St., Baltimore 21278 or email firstname.lastname@example.org. If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.
Makes: 4 servings
3 7.5-ounce cans salmon, drained
1 cup frozen corn, thawed
1 large egg, lightly beaten
1/2 cup bread crumbs
3 tablespoons tartar sauce, plus more for serving (optional)
2 tablespoons minced jarred roasted red peppers
1 tablespoon chopped fresh parsley
1 teaspoon finely grated lemon zest
3/4 teaspoon Old Bay seasoning
1 tablespoon fresh lemon juice, plus wedges for serving
1/2 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil or more for sauteing
Preheat the oven to 400 degrees. Mix the salmon, corn, egg, 3 tablespoons of the breadcrumbs, tartar sauce, roasted red peppers, parsley, lemon zest, lemon juice, Old Bay seasoning and pepper in a bowl. Gently form into eight 3/4-inch-thick patties and freeze until just firm.
Put the remaining 5 tablespoons of bread crumbs in a shallow bowl. Press the salmon cakes in the breadcrumbs to coat both sides. Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and bake until the cakes are heated through, 6 to 8 more minutes. Serve with lemon wedges and tartar sauce if desired.
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