Saturday, 8 November 2008

Pampered Chef Salmon Cakes with Chilli 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
To make this IPD friendly just leave the breadcrumbs out...I did this and it make no difference to the overall taste or texture...amazing little things served with a salad.

Per serving with breadcrumbs in: Energy 428kJ/102kcal; Protein 6.5g; Carbohydrate 3.5g; Fat 7g; Saturated Fat 1.2g; Fibre 0.4g; Salt 0.3g
© The Pampered Chef—United Kingdom, Ltd.

1 comment:

Lucy said...

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