In search of a delectable and flavorful seafood dish? Look no further than the Barefoot Contessa's Salmon Cakes! This recipe, made famous by the culinary genius Ina Garten, promises an explosion of taste that will leave you craving more. Get ready to embark on a culinary journey with this article, where we'll guide you through the steps of creating these delectable salmon cakes. Whether you're a seasoned cook or a novice in the kitchen, this article will provide you with all the necessary information to make these salmon cakes a hit at your next dinner party or casual gathering.
Check out the recipes below so you can choose the best recipe for yourself!
FISH AND LOBSTER CAKES
"When I ran Barefoot Contessa, my specialty-food store in East Hampton, NY, we sold thousands and thousands of crab cakes every summer. They were not only delicious, but they were also perfect for entertaining because you could simply reheat them before dinner and serve them with our creamy, vinegary remoulade. I still make them at home: I cook them early in the day so I can be out of the kitchen by the time my guests arrive. Recently, I revisited my old recipe and decided to update it with lobster, flaky codfish, lemon zest and crunchy panko crumbs. I was glad I did! The fish cakes turned out to be a wonderful twist on traditional crab cakes. To make them ahead, I prepare the Fish and Lobster Cakes, place them on a sheet pan, wrap them well and refrigerate for a few hours. Before we eat, I just put them in a 350 degrees F oven for 15 minutes. Everyone thinks I whipped up dinner right before they arrived!" says Ina.
Provided by Ina Garten
Categories main-dish
Time 55m
Yield 14 cakes
Number Of Ingredients 20
Steps:
- Preheat the oven to 200 degrees F.
- Heat 3 tablespoons of the butter in a large (12-inch) saute pan over medium-high heat. Add the onion, celery and bell pepper and cook over medium heat for 8 to 10 minutes, stirring occasionally, until tender. Place the fish on top of the vegetables and add the cream, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, lower the heat, cover and simmer for 6 to 12 minutes (depending on the thickness of the cod), until the fish is just cooked. Set aside in the pan for 10 minutes, then flake the fish into large pieces with a fork.
- Put 2 cups of the panko in a large bowl. Add the cod mixture, including the cooking liquid, the dill, mayonnaise, mustard, lemon zest, eggs, lobster, 2 teaspoons salt and 1 teaspoon black pepper and mix gently.
- Using a 2 1/4-inch ice cream scoop as a measure, shape the mixture into 14 (3-inch) fish cakes. Place the remaining 2 cups of panko on a plate and coat the cakes all over, patting the coating to adhere. Wipe the saute pan clean with a paper towel and heat 2 tablespoons of the butter and 2 tablespoons of oil in the pan over medium heat. Place 5 cakes in the pan and cook for 5 minutes on each side, until nicely browned on both sides. Transfer the cakes to a sheet pan and keep them warm in the oven for up to 15 minutes. Repeat, adding more butter and oil, until the entire mixture is cooked. Serve hot with the remoulade sauce.
- Remoulade Sauce: Place the mayonnaise, cornichons, mustard, vinegar, 1 1/2 teaspoons salt and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Pulse a few times until the cornichons are finely chopped (not pureed). Transfer to a sealed container and refrigerate for up to 5 days.
BAREFOOT CONTESSA'S SALMON CAKES
Serve with Ina Garten's Mango Chutney; it's delicious! I didn't allow for chill time of over 60 minutes. These are great as appetizers or the entree or we had them for a nice lunch.
Provided by Manami
Categories Lunch/Snacks
Time 1h15m
Yield 10 salmon cakes, 5 serving(s)
Number Of Ingredients 19
Steps:
- Place 2 tablespoons of butter, 2 tablespoons of oil, the onion, celery, red and yellow bell peppers, parsley, capers, Tabasco sauce, Worcestershire sauce, Old Bay Seasoning, salt, and peppers in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes.
- Cool to room temperature; flake the salmon into a large bowl, add the bread crumbs, mayonnaise, mustard, and eggs and toss lightly.
- Add the cooked mixture and mix well.
- Cover and chill in the refrigerator for 30 minutes.
- Shape into salmon cakes, 2 1/2 to 3 ounces each.
- Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan over medium heat.
- Add the salmon cakes and fry for 3 to 4 minutes on each side, until browned.
- Drain on paper towels; keep them warm in a 250 degree F oven and serve hot.
- TO COOK SALMON:.
- Brush with olive oil, sprinkle with salt and pepper, and roast in a 350ºF oven for 15 to 20 minutes, until just cooked.
- Cover tightly with aluminum foil, allow to rest for 10 minutes, then chill completely.
- Flake with your hands.
- *Salmon cakes can be shaped and stored overnight in the fridge on baking sheets wrapped in plastic; fry just before serving.
Nutrition Facts : Calories 214.6, Fat 11.1, SaturatedFat 2.1, Cholesterol 89.4, Sodium 600.4, Carbohydrate 23.1, Fiber 2.4, Sugar 4.9, Protein 6.2
SALMON CAKES
For an elegant main course, serve Ina Garten's Salmon Cakes, made with a mix of fresh veggies, capers and Old Bay, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories appetizer
Time 2h20m
Yield 5 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
- Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
- Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
- Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
- Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.
Tips:
- Avoid using canned salmon; fresh or frozen salmon is always better.
- To ensure the salmon cakes hold together well, make sure to remove as much excess moisture from the salmon as possible.
- For a crispy exterior and a moist interior, pan-fry the salmon cakes over medium heat until golden brown on both sides.
- Serve the salmon cakes immediately with your favorite dipping sauce, such as tartar sauce, remoulade, or dill sauce.
- For a healthier version, bake the salmon cakes in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown and cooked through.
Conclusion:
Barefoot Contessa's salmon cakes are a delicious and versatile dish that can be served as an appetizer, main course, or even as part of a brunch spread. With their crispy exterior, moist interior, and flavorful combination of ingredients, these salmon cakes are sure to be a hit with everyone at the table. Whether you choose to pan-fry or bake them, these salmon cakes are a great way to enjoy this healthy and delicious fish. Serve them with your favorite dipping sauce and enjoy!
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