Wednesday, 1 October 2008

Pampered Chef Salmon Cakes with Chili Salsa

I have made these twice in the past week, first with a Cajun seasoning in the breadcrumb mix and a Jamaican hot pepper sauce in the cakes. The second time I made them it was with Jego's Nana's yellow pepper sauce...bet you can guess which was the nicest???

I am going to make these IPD friendly by using Bee's 'cornbread' chili topping for the breadcrumbs and will definitely be using Nan's seasoning in the actual cakes. Here's the recipe.

The Pampered Chef ®Salmon Cakes with Chili Salsa

Chili Salsa
500 g vine-ripened tomatoes, skinned, seeded and finely chopped
1/2 small red onion, finely chopped
1 small fresh red or green chili, seeded and finely chopped
1-2 tablespoons snipped fresh coriander
1 clove garlic, pressed
2-3 teaspoons olive oil
Few drops of hot red pepper sauce (optional)
Sea salt and freshly ground black pepper, to taste

Salmon Cakes
85 g fresh white breadcrumbs, divided
2 teaspoons Jamaican jerk seasoning
400 g cold poached or cooked (skinless, boneless) salmon fillet
50 g celery, finely chopped
2 spring onions, finely chopped
1 lemon
1 egg, lightly beaten
2 tablespoons mayonnaise
1 clove garlic, pressed
Sunflower oil, for spraying

For chili salsa, skin tomatoes and remove cores and seeds. Finely chop tomato flesh in Small Batter Bowl using Salad Chopper; drain off excess juice. Finely chop red onion and chili on Cutting Board using Food Chopper; add to batter bowl. Snip coriander using Kitchen Shears and add to bowl; press garlic into bowl using Garlic Press. Add olive oil and hot red pepper sauce, if using; mix well using Small Mix ‘N Scraper®. Season to taste with salt and black pepper. Spoon salsa into serving bowl; cover and set aside. Serve at room temperature.


Preheat oven to 190°C/fan 170°C/Gas 5.
For salmon cakes, combine 60 g of the breadcrumbs and the jerk seasoning in shallow dish; set aside.
Flake salmon into Classic Batter Bowl and mash lightly.
Finely chop celery and spring onions using Utility Knife.
Zest lemon using Microplane® Adjustable Grater to measure 1 teaspoon zest.
Add celery, spring onions, lemon zest, remaining 25 g breadcrumbs, the egg, mayonnaise and pressed garlic to batter bowl; mix well.
Using Medium Scoop, place 1 scoop of the salmon mixture into breadcrumb mixture; flatten slightly to form a round pattie and coat both sides with breadcrumbs.
Shake off excess.
Repeat with remaining salmon mixture to make a total of 16 cakes.
Arrange fish cakes on Rectangle Stone; lightly spray or brush with sunflower oil.
Bake 15-20 minutes or until cooked and lightly browned all over.
Remove to Simple Additions® Medium Square Plate or Simple Additions® Rectangle Platter using Mini-Serving Spatula; serve with chili salsa.
Yield: Serves 16

2 comments:

Marie said...

Those look really, really, really good Tulip!!

Sylvie said...

Julie, I really like the look and sound of those!