{"id":2464,"date":"2011-02-02T17:14:03","date_gmt":"2011-02-02T22:14:03","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=2464"},"modified":"2011-02-02T17:15:14","modified_gmt":"2011-02-02T22:15:14","slug":"salmon-cakes-braised-slaw-pace-picante-sauce","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/salmon-cakes-braised-slaw-pace-picante-sauce\/","title":{"rendered":"Salmon Cakes with Braised Slaw and Pace Picante Sauce"},"content":{"rendered":"\n
\"Salmon<\/a>Salmon Cakes with Braised Slaw and Pace Picante Sauce<\/div>\n

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.<\/p>\n

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

The Pace Picante sauce for this recipe was provided to me for free from the Tastemaker partner Pace Picante sauce.<\/p>\n

TIP:<\/strong> 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. <\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/strong><\/td>\n<\/tr>\n
For the salmon cakes<\/strong><\/td>\n<\/tr>\n
1\/2<\/td>\nCup<\/td>\nMashed potatoes, from Yukon Gold potatoes<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nSalmon, cooked, flaked, or about \u00bd pound<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nGreen onions, chopped<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nGarlic, minced<\/td>\n<\/tr>\n
\u00bd<\/td>\nTbsp<\/td>\nCreole mustard<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nFresh parsley, chopped<\/td>\n<\/tr>\n
\u00bd<\/td>\nTbsp<\/td>\nCajun Spice Blend<\/td>\n<\/tr>\n
\u00bd<\/td>\nTbsp<\/td>\nFresh lemon juice<\/td>\n<\/tr>\n
2<\/td>\nLg.<\/td>\nEggs, beaten<\/td>\n<\/tr>\n
2<\/td>\nTbsp<\/td>\nMilk<\/td>\n<\/tr>\n
\u00bd <\/td>\nCup<\/td>\nSeasoned bread crumbs<\/td>\n<\/tr>\n
To taste<\/td>\nSalt and white pepper<\/td>\n<\/tr>\n
As required<\/td>\nOlive oil<\/td>\n<\/tr>\n
For the braised slaw<\/strong><\/td>\n<\/tr>\n
8<\/td>\nCups<\/td>\nShredded green cabbage mix<\/td>\n<\/tr>\n
\u00bd<\/td>\nCup<\/td>\nRed wine vinegar<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nFiltered water<\/td>\n<\/tr>\n
To taste<\/td>\nSalt and white pepper<\/td>\n<\/tr>\n
For the Sauce<\/strong><\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nPace Picante Sauce<\/td>\n<\/tr>\n<\/table>\n\n\n\n\n\n\n\n
Procedure Steps:<\/strong> <\/td>\n<\/tr>\n
1.<\/td>\nTake 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. <\/td>\n<\/tr>\n
2.<\/td>\nShape the salmon cake mixture into four even cakes of uniform shape. Cover and chill.<\/td>\n<\/tr>\n
3.<\/td>\nIn 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. <\/td>\n<\/tr>\n
4.<\/td>\nHeat a skillet over a high heat and add a portion of olive oil, when oil is hot add the salmon cakes and saut\u00e9 on each side for about four to five minutes or until browned. Transfer to a paper towel lined platter and hold in a 170\u00b0 oven until ready to serve.<\/td>\n<\/tr>\n
5.<\/td>\nPortion out one cup of braised cabbage, then top with one salmon cake, and \u00bc cup of the Pace Picante sauce <\/td>\n<\/tr>\n<\/table>\n
\"Salmon<\/a>Salmon Cakes with Braised Slaw and Pace Picante Sauce<\/div>\n
\n

Bon appetite!
\n CCR
\n =:~)
\n \u00a92011 CCR<\/p>\n","protected":false},"excerpt":{"rendered":"

Thank you Pace Picante Sauce for providing me with the free samples of mild salsa, this recipe uses their sauce for a mild heat in these salmon cakes.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[11,17],"tags":[1355,1386,2051,261,1676,7,1352,1081,2047,1494,1290,1531,1552,2056,579,1677,1678,154,2049,122,20,1417],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2464"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=2464"}],"version-history":[{"count":3,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2464\/revisions"}],"predecessor-version":[{"id":2467,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2464\/revisions\/2467"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=2464"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=2464"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=2464"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}