Posts

,

Thai Peanut Salmon Cakes

Fish is a very versatile protein.  This salmon cake recipe alludes to the Thai cuisine with the garlic-ginger-soy sauce-peanut combo.  Thai cuisine is really flavorful and that is why we latched on the idea of creating a Thai inspired salmon cake.  Of course Thai food utilized a lot of seafood so our product do well for this region.  We hope you like this one as much as we do.  Of course we utilize sriracha sauce and you can control the amount of spiciness with this ingredient.  If you want something with more kick, just add a little bit more.  If you have a sensitive palate for the spicy, feel free to reduce the amount.

 

 

 

This is what you need for this one:

3 TBS peanut butter
2 tsp Sriracha
2 TBS honey
3 TBS soy sauce
2 TBS fresh ginger minced
2 cloves garlic minced
1/4 cup mayonnaise
1/2 cup panko bread crumbs
1 tsp fresh lime juice
1/4 cup cilantro minced
2 stalks green onion (green portion especially)
1 lb salmon burger, thawed and excess water drained

 

Mix together the first six ingredients in a small saucepan over medium heat until well blended and it is about to boil.  Pull off the heat and let cool.  There will be left over with this sauce and that is intentional to have for dipping sauce or mixint with mayo if you put these cakes on a bun and make a sandwich.

 

Add the mayo, bread crumbs, lime juice, cilantro, green onion, and 1/4 cup of the cooled sauce you just made.  Hold off on the salmon for now.

 

Mix it together very well and it should look like this.

 

Mix in the salmon burger meat and it look like this.

 

Form into patties and it should make 6-8.  Place the patties on a lined or grease cookie sheet and broil on the top rack of your oven for 5 minutes.  If they are a smaller patty or meatball, you only need to cook for 2-3 minutes.  That is it you are done.

 

They come out of the oven looking like this.

 

You can slather the patties with the remaining peanut sauce.  If not, you can mix it with a little may and use it for a sandwich.

 

But the cake can be eaten on its own as well.

 

The combination of the ginger, garlic, and soy sauce make this great but the touch of the peanut flavor make it irresistible.

 

 

recipe card

Thai Peanut Salmon Cakes

3 TBS peanut butter
2 tsp Sriracha
2 TBS honey
3 TBS soy sauce
2 TBS fresh ginger minced
2 cloves garlic minced
1/4 cup mayonnaise
1/2 cup panko bread crumbs
1 tsp fresh lime juice
1/4 cup cilantro minced
2 stalks green onion (green portion especially)
1 lb salmon burger, thawed and excess water drained

Mix together the first ingredients in a small saucepan over medium heat.  Blend well until right before it begins to boil then remove from heat.  Let cool.  Combine the rest of the ingredients except for the salmon meat with 1/4 cup of cooled peanut sauce in a bowl and mix well.  Add salmon meat and mix until combined.  Form into 6-8 patties and place on a greased or lined cookie sheet.  Set your oven to broil and place patties on the top rack in the oven.  Broil for 5 minutes and it is done.  If you make patties half the size or into meatballs it will only take 2-3 minutes.

,

Mexican Style Salmon Cakes

We at Alaska Home Pack are hoping for the world to see how versatile burger meat can be.

 

Enter in these Mexican style salmon cakes.  These are really great on their own, as well as in between two piece of bread, or chunked up in a taco.

 

 

First you will need the following:

1/4 cup mayonnaise
3/4 cup shredded Parmesan cheese
1/2 cup cilantro minced
1 tsp chili powder
1/4 tsp smoked paprika
1/2 tsp creole seasoning
1/2 tsp ground cumin
1 clove garlic minced
1/2 tsp garlic powder
1 1/2 TBS fresh lime juice
1/2 cup chopped green chiles
zest of 1 medium lime
1 lb  salmon burger thawed and excess water drained

 

You want to mix together all of these ingredients except for the salmon.

 

Mix in the ground salmon until well blended.

 

No you can form them into patties or in to balls.  Here, we formed them into patties and made about 8 total.

 

You want to set the oven to high broil and these will cook really quick.   Place pan on the highest rack in oven and it will only take 5 minutes.

 

These will do wonderfully for your next meal.

 

Recipe Card:

Mexican Style Salmon Cakes

(makes 8 3-oz cakes)

1/4 cup mayonnaise
3/4 cup shredded Parmesan cheese
1/2 cup cilantro minced
1 tsp chili powder
1/4 tsp smoked paprika
1/2 tsp creole seasoning
1/2 tsp ground cumin
1 clove garlic minced
1/2 tsp garlic powder
1 1/2 TBS fresh lime juice
1/2 cup chopped green chiles
zest of 1 medium lime
1 lb  salmon burger thawed and excess water drained

Mix together all the ingredients except for the Salmon.  This will help avoid over-mixing the salmon burger meat. Blend in the salmon burger (be sure that the excess water has been drained) until just compbined.  Form into cakes or balls.  Makes at least 8 cakes.  Bake under the broil setting on the top rack of the oven for 4-5 minutes.  You can also pan fry as well as grill over a BBQ.

 

 

 

SaveSave

Halibut Tacos with Cilantro Lime Sauce

Halibut is great to use in your tacos.

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

They carry the spices and flavors along very well.

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

Here is what you need to get started:

Halibut

juice of 1 med lime
2 TBS olive oil
1 TBS Old Bay seasoning
1 tsp chili powder
1/2 tsp cumin
1 lb halibut bits

(pictured below)

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

Cilantro lime sauce

1 cup sour cream
1/2 cup mayonnaise
3/4 cup grated parmesan
1/2 cup chopped cilantro
1 tsp chili powder
1/4 tsp smoked paprika
1/2 tsp Tony Chachere’s creole seasoning
1/2 tsp ground cumin
1 clove garlic minced
1/4 tsp garlic powder
1 1/2 tsp fresh lime juice

(pictured below)

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

Slaw

1/2 head small red cabbage thinly sliced
1/4 head small green cabbage thinly sliced
1/2 cup chopped cilantro
2-3 stalks green onions chopped

(pictured below)

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

To start off we begin with the halibut to give time to marinate.  Really, you just dump everything in a bowl or ziploc bag.

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

Then mix it all up and store covered in the refrigerator.

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

Going on we’ll proceed with the cilantro lime sauce.  Dump all the ingredients in a bowl.

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

Mix thoroughly and store covered in the refrigerator.

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

Next we move forward with the slaw.  Now here I keep it dry.  This is so I can really make this ahead of time and it doesn’t get wilted. You can add vinegar and oil to it or add the cilantro lime sauce.  I like my cabbage crunchy on my tacos so adding a sauce to the slaw puts a time limit to it.

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

Normally, I try to slice up the cabbage as thin as possible but sometimes time constraints don’t allow for my rapid chopping knife.

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

So if you are prepping for later time to eat these tacos I would stop here and store everything in the refrigerator.  You would definitely be able to come back to this in 2-3 days no problem.

 

In a skillet at medium high heat add some olive oil and add the halibut pieces allowing room.  you may need to do this in 2 or three batches depending on the pan size.  Giving the pieces some space allows for good browning and crust or sear.  You know that the halibut is done when it is firm.

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

When all the halibut is cooked then I like to heat up the corn tortillas to make them pliable and a little char for taste.  You don’t need to use oil, just make sure the pan is pretty hot.  You would only really cook each side for about 30 seconds.

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

There you have it.  Gather your slaw and sauce and have fun building your tacos.

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

Enjoy!

 

Recipe Card

Halibut                                                                                          Cilantro lime sauce
juice of 1 med lime                                                                        1 cup sour cream
2 TBS olive oil                                                                                1/2 cup mayonnaise
1 TBS Old Bay seasoning                                                              3/4 cup grated parmesan
1 tsp chili powder                                                                          1/2 cup chopped cilantro
1/2 tsp cumin                                                                                 1 tsp chili powder
1 lb halibut bits                                                                             1/4 tsp smoked paprika
———-                                                                                           1/2 tsp Tony Chachere’s creole seasoning
Slaw                                                                                              1/2 tsp ground cumin
1/2 head small red cabbage thinly sliced                                    1 clove garlic minced
1/4 head small green cabbage thinly sliced                                1/4 tsp garlic powder
1/2 cup chopped cilantro                                                             1 -1/2 tsp fresh lime juice
2-3 stalks green onions chopped

8-10 corn tortillas

Combine all the ingredients for the Halibut.  Mix well and store covered in the refrigerator for at least 20 minutes.
Combine all the ingredients for the cilantro lime sauce.  Set aside covered in the refrigerator until ready for use.
Combine all the ingredients for the slaw and store in the refrigerator until ready for use.
Over medium high heat in a saute pan and add a little olive oil.  Add the halibut bits to the pan giving them some room.  May need to do multiple batches.  Turn when you see the edges turn opaque.  The Halibut is done when pieces are firm and can flake with a fork.
In a clean pan (no grease) over medium-high heat, cook each side of the corn tortilla for about 30 seconds or until turns pliable.
Assemble your tacos and enjoy!