Ingredient: green onions

Lemony Salmon Coleslaw

Lemony Salmon Coleslaw
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Rating: 5
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This a recipe is guaranteed to be a potluck favorite for years to come; it never fails to get multiple recipe requests. It also makes the most delicious lunch or light dinner.
Servings
4-6 People
Servings
4-6 People
Lemony Salmon Coleslaw
Print Recipe
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
This a recipe is guaranteed to be a potluck favorite for years to come; it never fails to get multiple recipe requests. It also makes the most delicious lunch or light dinner.
Servings
4-6 People
Servings
4-6 People
Ingredients
Coleslaw Mix
Cole Slaw Dressing
Servings: People
Units:
Instructions
  1. Whisk together dressing ingredients in a medium sized bowl and toss with the slaw mix. I like to make this a bit ahead and keep in the refrigerator for an hour or two to let the ingredients come together.
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Salmon & Shrimp Cakes with Double Radish Sauce

Salmon and Shrimp Cakes with Double Radish Sauce
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How did I live my life without radish sauce? Radish sauce is a delicious and nutritious accompaniment to many recipes, but is especially delicious with these great salmon cakes. These cakes freeze beautifully. Make a double batch and securely wrap the uncooked cakes and freeze. Bake at 425 degrees for 20 minutes or heat them in a lightly oiled frying pan.
Salmon and Shrimp Cakes with Double Radish Sauce
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How did I live my life without radish sauce? Radish sauce is a delicious and nutritious accompaniment to many recipes, but is especially delicious with these great salmon cakes. These cakes freeze beautifully. Make a double batch and securely wrap the uncooked cakes and freeze. Bake at 425 degrees for 20 minutes or heat them in a lightly oiled frying pan.
Ingredients
Salmon and Shrimp Cakes
Double Radish Sauce
Servings:
Units:
Instructions
  1. Using a food processor, pulse shrimp until finely minced.
  2. Put the minced shrimp to large bowl and add salmon, eggs, peas, scallion, 1 cup of the bread crumbs, mayonnaise, tarragon, and salt& pepper. Stir well.
  3. Divide into 12 portions, shape into cakes and coat with reserved breadcrumbs.
  4. Heat large skillet over medium high, then add 1 TBSP oil. Reduce heat to medium, brown patties cooking about 4 minutes per side or until golden brown. Don’t crowd the pan. Keep patties warm in 250 degrees oven and then cook remaining.
Double Radish Sauce
  1. In small bowl mix together shredded radish, sour cream and horseradish. Season with salt and pepper.
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Salmon Curry Cakes with Ginger and Pistachios

Salmon Curry Cakes with Ginger and Pistachios
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With ginger and pistachios, these salmon cakes are a little more exotic than usual, but they are delicious and make great leftovers. They also make wonderful appetizers. Redhead or Thinkpink work equally well in this flavorful recipe.
Servings Prep Time
4 Servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 Servings 15 minutes
Cook Time
10 minutes
Salmon Curry Cakes with Ginger and Pistachios
Print Recipe
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
With ginger and pistachios, these salmon cakes are a little more exotic than usual, but they are delicious and make great leftovers. They also make wonderful appetizers. Redhead or Thinkpink work equally well in this flavorful recipe.
Servings Prep Time
4 Servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 Servings 15 minutes
Cook Time
10 minutes
Ingredients
Curry-Lemon Sauce
Servings: Servings
Units:
Instructions
  1. Melt butter in small frying pan over medium heat, then add curry powder, cooking briefly until it darkens slightly and become aromatic. Add onion, jalapeno pepper, garlic and ginger. Cook for 2 minutes or until garlic is golden.
  2. Gently blend cooked ingredients, drained and mashed salmon, eggs, breadcrumbs, pistachios, parsley and salt & pepper in a bowl.
  3. Make 8 balls, pressing each into a nice salmon cake. You may also make 16 portions and serve as delicious and unique appetizers.
  4. Heat large frying pan over medium heat, add oil and fry a few cakes at a time about 3 minutes per side or until nicely browned
  5. Serve with Curry-Lemon Sauce or your favorite chutney.
Curry-Lemon Sauce
  1. Mix All ingredients thoroughly, refrigerate any leftovers to serve on your favorite sandwiches or wraps.
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