Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, william sonoma salmon cakes. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
William Sonoma Salmon Cakes is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. William Sonoma Salmon Cakes is something which I’ve loved my whole life.
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To get started with this recipe, we have to prepare a few components. You can cook william sonoma salmon cakes using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make William Sonoma Salmon Cakes:
- Prepare 3 lb Salmon Fillets
- Make ready Salt & Pepper
- Prepare 6 tbsp Oyster Sauce
- Take 2 each Egg Yolks
- Prepare 4 each Green Onions (white & light)
- Prepare 2 tbsp Fresh Grated Ginger
- Make ready 2 clove Garlic
- Make ready 2 cup Panko or Bread Crumbs
- Take 1 cup Soy Sauce
- Make ready Juice of 4 Limes
- Prepare 1/4 cup Canola Oil
- Make ready cup lime juice
It also cuts through the richness that comes from frying these corn cakes and then serving them with crème fraîche. The accent of the corn adds an implied toastiness, which is a hallmark of many French Champagnes. Bring a saucepan of lightly salted water to a boil over high heat. Drain in a colander and rinse under cold running water to stop the cooking.
Instructions to make William Sonoma Salmon Cakes:
- Preheat the oven to 400°F. Lightly oil a rimmed baking sheet.
- Place the salmon on the prepared baking sheet and season lightly with salt and pepper. Bake until the fish is barely opaque when flaked in the thickest part, about 20 minutes. Let cool completely. Using a fork, break the salmon into large flakes.
- In a large bowl, whisk together the oyster sauce, egg yolks, green onions, ginger and garlic. Add the flaked salmon and 1-cup of the panko and mix with a fork until combined.
- Gently form the mixture into small patties, each about 1-1/2 inches in diameter. Coat the cakes on both sides with the remaining panko and place on a baking sheet lined with parchment paper. Refrigerate for 15 to 30 minutes to allow the cakes to firm slightly. If freezing, place in the freezer now.
- In a small bowl, stir together the soy sauce and lime juice and pour into 8 ramekins or small bowls.
- In a large fry pan over medium-high heat, warm the oil. Add the salmon cakes and cook until golden brown underneath, about 3 minutes. Turn the salmon cakes over and cook until golden brown on the other side, about 3 minutes more.
- Divide the salmon cakes among individual plates and serve immediately with the soy-lime dipping sause.
- Ready to serve and ENJOY!
Bring a saucepan of lightly salted water to a boil over high heat. Drain in a colander and rinse under cold running water to stop the cooking. Drain well and pat dry with paper towels. Using the largest holes of a box grater-shredder, grate the. Williams-Sonoma's salmon recipes are light and full of flavor.
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