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Thursday, November 19, 2015

salmon and shrimp cakes

Ingredients

  • Servings: 6
  • 1 teaspoon vegetable oil
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon finely chopped green bell pepper
  • 2 tablespoons mayonnaise
  • 2 tablespoons dijon mustard
  • 3 tablespoons worcestershire sauce
  • 2 teaspoons seafood seasoning (such as old bay®)
  • 4 tablespoons butter, divided
  • 1 pound salmon fillets, chopped
  • 10 large shrimp - peeled, deveined, and cut into thirds
  • 1 cup panko bread crumbs
  • 1 1/2 teaspoons garlic salt

Recipe

    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins

  • preheat the oven broiler. line a baking sheet with parchment paper.
  • heat 1 teaspoon vegetable oil in a skillet over medium heat. stir in red onion and green bell pepper. cook and stir until tender, 5 to 8 minutes. transfer to a bowl, and mix with mayonnaise, dijon mustard, worcestershire sauce, and seafood seasoning.
  • melt 1 tablespoon butter in a skillet over medium heat. place salmon and shrimp in the skillet, and cook until slightly opaque and coated with butter, about 2 minutes. transfer to a large bowl.
  • place panko bread crumbs and 3 tablespoons butter in a microwave-safe bowl. cook on high until butter is melted, about 20 seconds. mix crumbs and butter, and season with garlic salt.
  • add the mayonnaise mixture 1 tablespoon at a time to moisten the salmon and shrimp mixture. mix breadcrumb mixture, 1 tablespoon at a time, into the bowl with the salmon and shrimp mixture, just until the ingredients are easily formed into cakes. form 6 4-inch cakes, and place on the prepared baking sheet.
  • broil salmon and shrimp cakes in the preheated oven until golden brown, 7 to 10 minutes, turning once.

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