« Potato Casserole | Main | Townhouse Squash Casserole »
February 21, 2006
Cajun Style Sockeye Salmon Patties with Remoulade Sauce a la New Orleans
Cajun Style Sockeye Salmon Patties
1 16oz jar Alaskan Sockey Salmon (I can my own)
1 large egg
1 med onion chopped
1/2 red sweet pepper
1/2 cup shredded Pepper Jack or Monterey Jack cheese
2 Tbs. of your favorite sweet pickle relish
Also add:
Enough plain dry bread crumbs (if you want you can
also use finely crushed crackers)seasoned with the
following spices and ingredients to cause the salmon
ingredients to form a pattie:
1 Tbs. Cajun Spice (your favorite)
1/2 cup of Sesame Seeds (toasted would be better)
About 3 tsp. chopped fresh Parsley
Butter for frying with a little olive oil to keep the
butter from burning
Melt the butter and olive oil into a non stick frypan
Fennel and Lemon slice for Garnish with remoulade
sauce either on the side or as a spread within a
sandwich.
Nice served with fried onion rings or steak fries on
the side - or what ever you wish to serve it with!
Mix Salmon and listed ingredients then form into 1
inch thick patties and pan fry until they are golden
browned on both sides.
This recipe is good as a main dish, as a sandwich on a
sourdough or some type of hamburger bun. Left over
cold patties are even good made into a sandwich.
Remoulade Sauce a la New Orleans
1 cup mayonnaise
1/4 cup chili sauce
2 tablespoons Creole mustard
2 tablespoons extra-virgin olive oil
1 tablespoon Louisiana-style hot sauce, or to taste
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
4 medium scallions, chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped green olives
2 tablespoons minced celery
1 clove garlic, minced
1/2 teaspoon chili powder
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper
1 teaspoon capers, chopped (optional)
________________________________________
Directions:
Mix together mayonnaise, chili sauce, mustard, olive
oil, hot sauce, lemon juice, and Worcestershire sauce.
Stir in scallions, parsley, olives, celery, capers,
and garlic. Season with chili powder, and salt and
pepper. Cover, and refrigerate for at least 2 hours
prior to using.
Submitted to our recipe list by SC.
Posted by Willie Crawford at February 21, 2006 09:36 PM
Comments
Post a comment
Thanks for signing in, . Now you can comment. (sign out)
(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.) |
 |
 |