What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Salmon Cakes With Tomato And Sweet Onion Sauce
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- #119276
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 can (14.75 ounce size) salmon, drained and flaked
1 tablespoon minced garlic
1 small jalapeno pepper, seeded and minced
1/4 cup chopped fresh cilantro
1/4 cup mayonnaise
1 tablespoon seafood seasoning
1 cup dry bread crumbs, divided
3 tablespoons margarine or butter
1 can (14.5 ounce size) diced tomatoes with sweet onions
1/2 teaspoon granulated sugar
1/2 cup heavy cream
2 tablespoons vegetable oil
chopped fresh cilantro
directions
Combine salmon, garlic, jalapeno, cilantro, mayonnaise, seasoning, and 2 tablespoons bread crumbs. Mix well, using a fork to prevent mashing. Divide salmon mixture into 8 equal portions. Form into cakes approximately 1/4-inch thick.
Place remaining bread crumbs into shallow bowl. Coat each cake with bread crumbs, coating evenly on both sides. Place on tray; cover and refrigerate for 20 minutes.
Melt margarine in a small saucepan over medium-low heat. Add tomatoes and sugar; simmer 5 minutes. Pour cream into a small bowl; gradually add 1 cup of hot tomato mixture into cream, stirring constantly.
Add slowly the cream mixture back into the tomato mixture, stirring constantly until heated through. Season with salt and pepper to taste; keep warm.
Heat oil in a large skillet over medium-high heat. Add salmon cakes; cook about minute on each side or until golden brown. Spoon warm tomato sauce on top of each cake. Garnish with cilantro.
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nutrition data
Nutritional data has not been calculated yet.
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