Aimee Fortney's Salmon Cakes - 2/24/12 - WSMV Channel 4

Aimee Fortney's Salmon Cakes - 2/24/12

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AIMEE FORTNEY'S "OLD FASHIONED" SALMON CAKES WITH CILANTRO LIME CREAM SAUCE

 

2 cans canned salmon, drained (but liquid reserved in separate bowl)

½ white onion, grated

2 eggs

1 cup bread crumbs, seasoned to your taste (pepper, cayenne pepper, etc)

dash of ground pepper

dash of hot sauce and any other seasonings desired

2 Tablespoons Olive oil

**finely chopped garlic may also be added.  Feel free to play around with your seasonings; this is just a basic recipe that I like to use.  It is super easy and super quick!

 

Mix all ingredients together in a large bowl.  (The reason you grate the onion, is the fine texture, along with the liquid from the onion adds a lot of flavor).  Form into patties.  If the texture is too dry, add the liquid from the canned salmon by a teaspoon at a time, until texture is desired wetness.  If you do not want as fishy of a taste, use milk.

 

Heat olive oil in a large skillet over medium heat and cook salmon cakes for about 3 to 5 minutes on each side.

 

AIMEE'S CILANTRO LIME CREAM SAUCE

 

1 bunch cilantro, stems removed

¾ cup to 1 cup sour cream

juice of one large lime or 2 limes

zest from one lime

salt and pepper to taste

 

In a blender, (or even by hand) combine cilantro, sour cream, lime juice and lime zest.  Add salt and pepper, blend together.  Serve with salmon cakes.

 

 

 

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