Idiomas disponibles
Idiomas disponibles
Herbed Salmon Cakes
with Cilantro-Caper
Mayonnaise
Mayonnaise
3 tablespoons
(45 ml)
lightly packed
fresh
cilantro
leaves
cup (120 ml)
mayonnaise
or salad
dressing
1 tablespoon
(15 ml)
drained
capers
Position mini bowl and mini blade in work bowl. With
processor
running,
add cilantro
through
the feed tube.
Process until chopped,
8 to 10 seconds.
Scrape sides of
bowl.
Add mayonnaise
and capers. Process until mixed,
10
to 12 seconds. Remove to small bowl; cover and refrigerate.
Cakes
2 cups (475 ml) French
or Italian bread
cubes
1 tablespoon
(15 ml)
fresh tarragon
leaves
1 strip lemon peel,
yellow
portion
only
2 green onions,
cut
into
l-inch
(2.5 cm)
pieces
rib celery, cut into
l-inch
(2.5 cm)
pieces
1 egg
2 teaspoons
(10 ml)
lemon juice
teaspoon
(1 ml) salt
teaspoon
(0.5 ml)
black pepper
1 pound
(455 g) fresh
salmon
fillets*,
grilled or broiled,
and skin removed
1 tablespoon
(15 ml)
olive oil
1 tablespoon
(15 ml)
butter
or margarine
Position multipurpose blade in work bowl. Add bread.
Process until fine crumbs form, about 20 seconds.
Remove to shallow pan.
With processor running, add tarragon, lemon peel, and
onions through the feed tube. Process until chopped,
5 to 8 seconds. Scrape sides of bowl. Add celery. Pulse
2 to 3 times, about 2 seconds each time, or until chopped.
Add egg, lemon juice, salt, pepper, and 3Acup (175 ml)
bread crumbs. Pulse 2 to 3 times, about 2 seconds each
time, or until mixed. Add salmon. Pulse 5 to 6 times,
about 2 seconds each time, or just until mixed. Mixture
will be soft; chill, if desired, for easier handling.
Shape into 4 cakes, _/2-inch(1.25 cm) thick. Coat both
sides of cakes with remaining bread crumbs.
In large skillet over medium
heat, heat oil and butten
Add cakes. Cook 5 to 8 minutes,
or until golden
brown
and thoroughly
heated,
gently turning
once. Serve with
Cilantro-Caper
Mayonnaise.
Yield: 4 servings.
*Two 7-ounce
(200 g) cans of salmon,
drained,
may be
substituted,
if desired.
Tip:
Mayonnaise
and uncooked
cakes may be made
and refrigerated
up to 1 day in advance.
Cook cakes just
before serving.
Per Serving: About
510 cal, 29 g pro, 10 g carb,
38 g total fat, 7 g sat fat, 140 mg chol, 450 mg sod.
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