Idiomas disponibles
Idiomas disponibles
with Cilantro-Caper Mayonnaise
Mayonnaise
3 tablespoons (45 ml)
lightly packed fresh
cilantro leaves
⁄
cup (120 ml)
1
2
mayonnaise or salad
dressing
1 tablespoon (15 ml)
drained capers
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 1-inch (2.5 cm)
pieces
⁄
rib celery, cut into
1
2
1-inch (2.5 cm)
pieces
1 egg
2 teaspoons (10 ml)
lemon juice
⁄
teaspoon (1 ml) salt
1
4
⁄
teaspoon (0.5 ml)
1
8
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
All manuals and user guides at all-guides.com
Herbed Salmon Cakes
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.
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
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,
sides of cakes with remaining bread crumbs.
In large skillet over medium heat, heat oil and butter.
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.
25
3
⁄
4
1
⁄
-inch (1.25 cm) thick. Coat both
2
cup (175 ml)
