Tag: appetizer
Salmon Cakes
Salmon Cakes
I grew up eating salmon cakes, but the salmon came from a can. While there are various degrees in quality of canned salmon, nothing beats fresh cut from a fillet. I prefer to use farm-raised salmon because I like the richness from the fat content, but caught salmon will work too. It’s all personal preference. The skinned salmon gets pulsed a couple of times in the food processor with the wet ingredients, then mixed with the dry ingredients. Make sure not to over process the salmon or you’ll have a paste and the texture won’t be right. If eating as an appetizer, form the into golf ball-sized cakes. If eating as a main course, form into 4 equally sized patties.
Equipment
- food processor
Ingredients
- 1 lb farm-raised salmon fillet skinned; cut into cubes
- 1 large egg beaten
- 4 garlic cloves minced
- 2 tbsp parsley chopped
- 1 tbsp whole grain mustard
- 1/2 cup panko breadcrumbs
- 1 lemon zested
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
- 3 tbsp olive oil
Instructions
- Place the salmon, egg, garlic, mustard, in a food processor and pulse a couple of times until roughly chopped.
- Scrape the salmon mixture out of the food processor and mix in the breadcrumbs, lemon zest, salt, and pepper.
- Form into 4 patties.
- Heat up the olive oil in a sauté pan over medium heat. Add in the salmon cakes.
- Cook for 5-6 minutes a side.
Creole Seasoned Grilled Alligator
Creole Seasoned Grilled Alligator
Alligator is a southern delicacy in Louisiana and Florida. The meat is considered seafood, but has a firm consistency between chicken and pork with a mild fishy taste. It is very high in protein and low in fat. Gator meat is for purchase in the U.S. from legally sourced gator farms and can be found in specialty stores. I purchased mine for $14/lb from my local Asian market; found in the frozen section.
Equipment
- metal skewers
- charcoal
- chimney starter
- charcoal grill
Ingredients
- 1 lb alligator tail meat cut into cubes
- 3 tbsp creole seasoning
- 2 tbsp olive oil
Instructions
- Rub the alligator tail meat with olive oil and the creole seasoning. Let marinate for 15 minutes. Place the gator on steel skewers.
- Light the charcoal in a chimney starter and allow to get gray. Pour the charcoal in the grill and place the grate on. Place the skewers directly over the charcoal.
- Grill for 6 minutes a side until cooked through.
Catfish Cakes
Catfish Cakes
Catfish cakes are a great alternative to crab cakes; costing a fraction of the price. These fish cakes can be eaten as an appetizer or as a main course; served with either tartar sauce or remoulade, and lemon wedges. Not a fan of catfish? You can substitute tilapia, cod, haddock, or any other firm fleshed whitefish.
Ingredients
- 1 lb catfish nuggets
- 1/4 cup white onion finely chopped
- 4 garlic cloves minced
- 1 cup saltine or ritz crackers crushed
- 1 large egg beaten
- 1/4 cup mayonnaise
- 2 tbsp hot sauce
- 1 tbsp creole mustard
- 2 tsp creole seasoning
- vegetable oil for frying
Instructions
- Bring a pot of water to a boil. Simmer the catfish nuggets until they are cooked through. Drain and let cool.
- Mash the catfish with a fork. Mix all of the ingredients together in a bowl.
- Form into 1/3 cup fish cakes. Refrigerate for 30 minutes before frying.
- Heat up 1/4” deep of vegetable oil in a frying pan over medium heat. Place the fish cakes in the pan.
- Fry the fish cakes for 5 minutes a side until golden brown and crispy. Drain grease on paper towels.
