Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Salmon Cakes with Braised Slaw and Pace Picante Sauce

February 2nd, 2011 · 5 Comments

Salmon Cakes with Braised Slaw and Pace Picante SauceSalmon Cakes with Braised Slaw and Pace Picante Sauce

One of the benefits of belonging to the Foodbuzz Featured Publishers is you get opportunities to join other fun stuff such as the Tastemaker program.

I was delighted to participate in the Pace Picante Sauce Tastemaker challenge and came up with this recipe that is quite unique I think.

The Pace Picante sauce for this recipe was provided to me for free from the Tastemaker partner Pace Picante sauce.

TIP: When you have made your salmon cakes in step 2, you can test a small spoonful in the hot skillet first to see if they will hold up. Temperature and humidity may affect the way the cakes stay together, so be sure to adjust the moisture or breadcrumb content if they are not sticking together. Too dry, add more egg or milk, too wet, add more breadcrumbs.

For the salmon cakes
1/2 Cup Mashed potatoes, from Yukon Gold potatoes
1 Cup Salmon, cooked, flaked, or about ½ pound
1 Tbsp Green onions, chopped
1 Tbsp Garlic, minced
½ Tbsp Creole mustard
1 Tbsp Fresh parsley, chopped
½ Tbsp Cajun Spice Blend
½ Tbsp Fresh lemon juice
2 Lg. Eggs, beaten
2 Tbsp Milk
½ Cup Seasoned bread crumbs
To taste Salt and white pepper
As required Olive oil
For the braised slaw
8 Cups Shredded green cabbage mix
½ Cup Red wine vinegar
1 Cup Filtered water
To taste Salt and white pepper
For the Sauce
1 Cup Pace Picante Sauce
Procedure Steps:
1. Take the first eleven ingredients for the salmon cake and place them into the bowl of a food processor and combine for about 15 to 20 seconds, or until a uniform consistency. Turn out into a large bowl and season to taste with the salt and white pepper.
2. Shape the salmon cake mixture into four even cakes of uniform shape. Cover and chill.
3. In the meantime, combine the shredded cabbage, red wine vinegar and water and bring to boil, then simmer for about 30 minutes, or until cabbage is tender. Season with the salt and pepper to taste.
4. Heat a skillet over a high heat and add a portion of olive oil, when oil is hot add the salmon cakes and sauté on each side for about four to five minutes or until browned. Transfer to a paper towel lined platter and hold in a 170° oven until ready to serve.
5. Portion out one cup of braised cabbage, then top with one salmon cake, and ¼ cup of the Pace Picante sauce
Salmon Cakes with Braised Slaw and Pace Picante SauceSalmon Cakes with Braised Slaw and Pace Picante Sauce

Bon appetite!
©2011 CCR

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Tags: Recipes · Seafood

5 responses so far ↓

  • 1 Drick // Feb 2, 2011 at 9:24 pm

    what a great taste sensation… loving all those flavors mingling together…

  • 2 Magic of Spice // Feb 3, 2011 at 1:54 am

    These salmon cakes are fantastic…love the slaw as well 🙂

  • 3 5 Star Foodie // Feb 3, 2011 at 10:34 pm

    I like the flavors of your salmon cakes with Cajun seasoning and Creole mustard, and they sound delicious paired with Pace picante sauce.

  • 4 irena // Feb 4, 2011 at 4:47 pm

    This cakes looks wonderful….combination of salmon and spices is great and slaw so refreshing, great post:)

  • 5 Lindsey @ Gingerbread Bagels // Feb 8, 2011 at 11:57 am

    Wow do those salmon cakes look so flavorful and so delicious. I love the idea of using mashed potatoes in the salmon cakes. And the braised slaw sounds incredible.