Comments on: Wild Rice Salmon Cakes http://glutenfreemommy.com/wild-rice-salmon-cakes/ a food snuggery Fri, 27 Apr 2012 23:11:42 -0700 hourly 1 http://wordpress.org/?v=3.1.3 By: Nicole http://glutenfreemommy.com/wild-rice-salmon-cakes/comment-page-1/#comment-8341 Nicole Fri, 12 Mar 2010 19:44:49 +0000 http://glutenfreemommy.com/?p=22#comment-8341 Oh, and I also cooked mine in the oven on my oiled cast iron skillet, and they were nice and crispy. They needed longer than 15 minutes, though. Oh, and I also cooked mine in the oven on my oiled cast iron skillet, and they were nice and crispy. They needed longer than 15 minutes, though.

]]> By: Nicole http://glutenfreemommy.com/wild-rice-salmon-cakes/comment-page-1/#comment-8340 Nicole Fri, 12 Mar 2010 19:39:40 +0000 http://glutenfreemommy.com/?p=22#comment-8340 This was really good, and everyone in the family liked it (including picky eaters!). I added about 1/2 c chopped spinach to it, and that worked out well :) This was really good, and everyone in the family liked it (including picky eaters!). I added about 1/2 c chopped spinach to it, and that worked out well :)

]]> By: Natalie http://glutenfreemommy.com/wild-rice-salmon-cakes/comment-page-1/#comment-4694 Natalie Tue, 22 Apr 2008 16:24:23 +0000 http://glutenfreemommy.com/?p=22#comment-4694 Chelley- Thanks for commenting and leaving your recipe! Us Moms have to stick together! :) Chelley- Thanks for commenting and leaving your recipe! Us Moms have to stick together! :)

]]> By: Chelley http://glutenfreemommy.com/wild-rice-salmon-cakes/comment-page-1/#comment-4691 Chelley Tue, 22 Apr 2008 14:48:30 +0000 http://glutenfreemommy.com/?p=22#comment-4691 I had a similar day to the one you described above -- except I did have bread and crackers in the house. I also had 1 cup of leftover brown rice in the fridge. In addition to 2 well-drained 7 oz cans of boneless, skinless salmon and the brown rice, I also used 1/2 smalll red onion, diced 1/4 cup red bell pepper, diced 1/4 celery, diced 1 T Old Bay Seasoning 1 t dried basil (couldn't find my dried parsley & in a hurry grabbed basil) 1 T homemade mayo (made with flaxseed oil and lemon rind) 1 t dijon mustard 1 egg (all I had), beaten 1 egg yolk (leftover from a Pavlova I made the other day) lemon juice -- after cooking I steamed the diced veggies in a lidded corning ware dish in the microwave (no added water, just nuked for 2-3 minutes until tender) and added these to the flaked salmon and rice and dry seasoning. The separately mixed the remaining ingredients (mustard, mayo, eggs) and then added and mixed well with the salmon mixture. I packed the mixture firmly into a 1/2 C measuring cup and turned this upside down on a plate to see if it would hold together. It did! Then I gently flattened the cup-shaped mound into a patty. This seemed like a good technique and kept my hands pretty clean so I did it 5 more time -- making a total of 6 patties (with maybe a quarter cup left over, which I divided between the 6 patties -- adding about an extra spoon to each). I sauteed the patties in a drizzle of olive oil in a nonstick pan and served with a healthy squeeze of lemon on top. With a side of steamed broccoli, this was a delicious meal. The patties looked, smelled and tasted amazing -- crispy outside and firm inside. Next time, I will use two beaten eggs instead of one egg and one yolk. I'll try parmesan too (sounds delicious). My cakes held together, but were a little fragile in the fyring pan. In fact, I found your website by googling "salmon cakes brown rice" to try to find other recipes and get ideas to make the cakes slighly less fragile next time. I love your Friday story -- it was so much like my Monday (home from the kids swimming lesson at 4 -- needing to get dinner on the table before I dash out to a 7:00 parks meeting. Realizing life of a busy mom is a fairly universal condition. And canned salmon comes to the rescue!) Cheers, Chelley Snoqualmie, WA I had a similar day to the one you described above — except I did have bread and crackers in the house. I also had 1 cup of leftover brown rice in the fridge. In addition to 2 well-drained 7 oz cans of boneless, skinless salmon and the brown rice, I also used
1/2 smalll red onion, diced
1/4 cup red bell pepper, diced
1/4 celery, diced
1 T Old Bay Seasoning
1 t dried basil (couldn’t find my dried parsley & in a hurry grabbed basil)
1 T homemade mayo (made with flaxseed oil and lemon rind)
1 t dijon mustard
1 egg (all I had), beaten
1 egg yolk (leftover from a Pavlova I made the other day)
lemon juice — after cooking

I steamed the diced veggies in a lidded corning ware dish in the microwave (no added water, just nuked for 2-3 minutes until tender) and added these to the flaked salmon and rice and dry seasoning. The separately mixed the remaining ingredients (mustard, mayo, eggs) and then added and mixed well with the salmon mixture.

I packed the mixture firmly into a 1/2 C measuring cup and turned this upside down on a plate to see if it would hold together. It did! Then I gently flattened the cup-shaped mound into a patty. This seemed like a good technique and kept my hands pretty clean so I did it 5 more time — making a total of 6 patties (with maybe a quarter cup left over, which I divided between the 6 patties — adding about an extra spoon to each). I sauteed the patties in a drizzle of olive oil in a nonstick pan and served with a healthy squeeze of lemon on top. With a side of steamed broccoli, this was a delicious meal. The patties looked, smelled and tasted amazing — crispy outside and firm inside.

Next time, I will use two beaten eggs instead of one egg and one yolk. I’ll try parmesan too (sounds delicious). My cakes held together, but were a little fragile in the fyring pan. In fact, I found your website by googling “salmon cakes brown rice” to try to find other recipes and get ideas to make the cakes slighly less fragile next time.

I love your Friday story — it was so much like my Monday (home from the kids swimming lesson at 4 — needing to get dinner on the table before I dash out to a 7:00 parks meeting. Realizing life of a busy mom is a fairly universal condition. And canned salmon comes to the rescue!)

Cheers,
Chelley
Snoqualmie, WA

]]> By: J Stahl http://glutenfreemommy.com/wild-rice-salmon-cakes/comment-page-1/#comment-3694 J Stahl Thu, 07 Feb 2008 18:13:13 +0000 http://glutenfreemommy.com/?p=22#comment-3694 These are absolutely fabulous! Thank you for posting this recipe. I never liked Salmon before this past year, and now I can't seem to get enough since I'm expecting. We "splurge" once a month to get two filetes, so this week I asked DH to get some once I saw the recipe. It only took one in the blender (yeah, we have no food processor yet) to take it down to what it would be had it been canned. I'm absolutely loving dinner. I found a recipe for hush puppies and for cocktail sauce and tartar sauce, so we're going all out tonight! YAY! :) Thank you!! These are absolutely fabulous! Thank you for posting this recipe. I never liked Salmon before this past year, and now I can’t seem to get enough since I’m expecting. We “splurge” once a month to get two filetes, so this week I asked DH to get some once I saw the recipe. It only took one in the blender (yeah, we have no food processor yet) to take it down to what it would be had it been canned.

I’m absolutely loving dinner. I found a recipe for hush puppies and for cocktail sauce and tartar sauce, so we’re going all out tonight! YAY! :) Thank you!!

]]> By: WaterGraff http://glutenfreemommy.com/wild-rice-salmon-cakes/comment-page-1/#comment-2 WaterGraff Tue, 27 Mar 2007 01:53:28 +0000 http://glutenfreemommy.com/?p=22#comment-2 Sounds good! I have never made salmon cakes. The picture is good! Nice garnish =) Sounds good! I have never made salmon cakes.

The picture is good! Nice garnish =)

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