Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Spiced Salmon Cakes Mezze Platter
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 590
- Total Fat
- 24 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 66 milligrams
- Sodium
- 1085 milligrams
- Carbohydrates
- 55 grams
- Dietary Fiber
- 4 grams
- Sugar
- 2 grams
- Protein
- 40 grams
These crispy salmon cakes come together easily in a food processor and conveniently use panko breadcrumbs in two ways: inside as a binder and outside as a crunchy coating. Salmon is a versatile protein and a great match for the Middle Eastern flavors of tahini, lemon and za’atar. Add some pita and a variety of fresh and pickled vegetables, and you have a delicious mezze-style meal.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 590
- Total Fat
- 24 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 66 milligrams
- Sodium
- 1085 milligrams
- Carbohydrates
- 55 grams
- Dietary Fiber
- 4 grams
- Sugar
- 2 grams
- Protein
- 40 grams
Ingredients
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Directions
- Pulse the parsley and about one-third of the salmon in a food processor until a coarse paste forms. Add the remaining salmon and pulse into small pieces. Transfer to a bowl.
- Stir 1/2 cup panko, the za’atar, cumin, lemon zest, 1 teaspoon salt and a few grinds of pepper into the salmon mixture. Form into 8 patties, about 1/2 inch thick. Spread the remaining 1/2 cup panko on a small plate. Press both sides of each patty in the panko to coat. Transfer to a clean plate and refrigerate 10 minutes.
- Meanwhile, combine the lemon juice and grated garlic in a medium bowl; let sit 5 minutes. Add the tahini and 5 tablespoons water and whisk until smooth. Season with salt and pepper. Thin with more water if the sauce is too thick to drizzle.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add the salmon cakes and cook, flipping halfway through, until golden brown, 3 to 4 minutes total. Transfer to a paper towel–lined plate to drain; sprinkle with salt.
- Divide the salmon cakes among plates; drizzle with some of the tahini sauce. Serve with the pita, lemon wedges, pickled peppers, olives, cucumbers and/or arugula, plus the remaining tahini sauce.
