Saturday, March 12, 2011

Baked Salmon-Corn-Coconut-Quinoa Cake

I have made Salmon Cakes so many times. I don't really follow any specific recipe. I make them with what I have in my kitchen. This one is based somewhat on a recipe from Padma Lakshmi's book Tangy Tart Hot & Sweet.

Here I am making the cakes:

I combined about 3 cups leftover Sockeye Salmon, 1/2 cup frozen corn, 1/2 cup coconut, 1 cup cooked quinoa, 1 seeded and finely minced red chili, 1 small celery stalk finely minced, 1 egg, 2 tablespoons mayo, 1 tablespoon Dijon, 1 tablespoon Worcestershire sauce. And baked in 400 degree oven from 30 minutes, turning cakes once.

I served these with a Yogurt, Honey, Lemon, Heartbreaking Dawn's Mango Habanero Sauce.



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  1. This looks fabulous! Can't wait to try them out ~

    Morganton NC

  2. My friend will love this recipe. Going to send her the link. Happy weekend!

  3. I always use horseradish in my salmon patties and add horseradish to the sour cream topping.

  4. oh yum- I really like the idea of adding coconut with the salmon- I make fish cakes usually with white fish but have used salmon a few times- You've inspired me to try it more often and to get creative.

  5. Another one of my favorite "dishes". I've only made salmon cakes once before, and I loved the flavor and the price too.