Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, william sonoma salmon cakes. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Divide the salmon cakes among individual plates and serve immediately with the soy-lime dipping sauce. Transfer the salmon cakes to individual plates and sprinkle with the sesame seeds. Serve immediately and pass the soy sauce, hot-pepper sauce and lemon wedges at the table. Directions: In a large bowl, stir together the celery, onion, cilantro, ginger, garlic, mustard, cayenne and salt.
William Sonoma Salmon Cakes is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. William Sonoma Salmon Cakes is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook william sonoma salmon cakes using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make William Sonoma Salmon Cakes:
- Get 3 lb Salmon Fillets
- Make ready Salt & Pepper
- Get 6 tbsp Oyster Sauce
- Prepare 2 each Egg Yolks
- Make ready 4 each Green Onions (white & light)
- Prepare 2 tbsp Fresh Grated Ginger
- Get 2 clove Garlic
- Get 2 cup Panko or Bread Crumbs
- Make ready 1 cup Soy Sauce
- Take Juice of 4 Limes
- Take 1/4 cup Canola Oil
- Prepare cup lime juice
Williams-Sonoma's salmon recipes are light and full of flavor. Find fish recipes and seafood recipes for family dinners at Williams-Sonoma. 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. Preheat a non-stick, cast-iron or high-quality stainless steel skillet set over medium heat.
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