Post by blackcrowheart on Jan 3, 2008 15:05:36 GMT -5
SALMON AND SWEET POTATO FISHCAKES
3/4 lb. yams sliced
3/4 lb. salmon filet, cooked (baked, steamed or
grilled) and flaked with a fork
3 large whole scallions, very thinly sliced 1 tsp. dry mustard
Grated zest of 1/2 lime, plus juice
Salt and freshly ground black pepper, to taste 1/4 to 1/2 cup cornmeal
1/4 cup mayo
1 tbsp. Dijon mustard
2 tsp. chopped fresh rosemary
2 tsp. fresh lime juice
Steam yams until very soft, about 20 mins stovetop or 2 to 4 mins in a
microwave oven. (If using a microwave oven drape a damp paper towel over
the top of the yams.) Cool yams until easily handled by hand. Using your
fingers, peel skin from the slices. In a medium bowl, coarsely mash yams
with a fork Mix in salmon, scallions, mustard, the zest and juice of 1/2
lime, plus salt and pepper to taste. Blend until well combined. Shape
mixture into 8 cakes, using about one-third cup for each.Arrange
fishcakes on a plate, cover and refrigerate 1 to 4 hours. Spread
cornmeal over a small plate. Coat a large non-stick skillet generously
with cooking spray and heat until hot on medium high heat Meanwhile,
dredge fishcakes in cornmeal, coating them all over. Cook until golden
brown, 3 to 5 mins on each side. Make the sauce by mixing together in a
small bowl the mayo, mustard, rosemary and lime juice. Serve the sauce
with the salmon cakes. Makes 4 servings
3/4 lb. yams sliced
3/4 lb. salmon filet, cooked (baked, steamed or
grilled) and flaked with a fork
3 large whole scallions, very thinly sliced 1 tsp. dry mustard
Grated zest of 1/2 lime, plus juice
Salt and freshly ground black pepper, to taste 1/4 to 1/2 cup cornmeal
1/4 cup mayo
1 tbsp. Dijon mustard
2 tsp. chopped fresh rosemary
2 tsp. fresh lime juice
Steam yams until very soft, about 20 mins stovetop or 2 to 4 mins in a
microwave oven. (If using a microwave oven drape a damp paper towel over
the top of the yams.) Cool yams until easily handled by hand. Using your
fingers, peel skin from the slices. In a medium bowl, coarsely mash yams
with a fork Mix in salmon, scallions, mustard, the zest and juice of 1/2
lime, plus salt and pepper to taste. Blend until well combined. Shape
mixture into 8 cakes, using about one-third cup for each.Arrange
fishcakes on a plate, cover and refrigerate 1 to 4 hours. Spread
cornmeal over a small plate. Coat a large non-stick skillet generously
with cooking spray and heat until hot on medium high heat Meanwhile,
dredge fishcakes in cornmeal, coating them all over. Cook until golden
brown, 3 to 5 mins on each side. Make the sauce by mixing together in a
small bowl the mayo, mustard, rosemary and lime juice. Serve the sauce
with the salmon cakes. Makes 4 servings