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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Crispy Salmon Croquettes with Cajon Remoulade Sauce are a cinch to prepare and a savory, sumptuous main to delight in

By Betty Rosbottom



JewishWorldReview.com | One of my good friends is a personal chef for a family of discriminating eaters. Whenever he and I get together, the conversation always turns to food. Recently during one of our coffee breaks, my pal couldn't wait to tell me about a simple recipe for salmon cakes with remoulade sauce that he had served his patron. He had made the savory fish cakes as a main course several times, and on each occasion they had gotten great reviews, so I asked how they were prepared.

"Nothing to it!" was his reply. The secret lies in using freshly baked salmon, he explained.

He brushes oil on a pound of fillet, seasons it with salt and pepper, then pops it in the oven for about 20 minutes. The fish is flaked, then combined with sauteed leeks, red bell peppers, and celery. Mayonnaise, Dijon mustard, and an egg are added along with seasonings of lime, parsley, and cayenne pepper. Finally, some panko (Japanese style bread crumbs) are stirred in. This mixture is shaped into nice-sized patties, chilled, then sauteed for a few minutes until golden brown. The salmon cakes are topped with dollops of a tangy remoulade sauce prepared with only two ingredients -- mayonnaise and Dijon mustard.

When I served these savory morsels to my spouse, he swooned, saying in an almost Proustian rapture, that they reminded him of his mother's salmon croquettes. Next I offered this entree for lunch to several friends, all of whom loved the slightly crispy coating and beautifully balanced flavors.

Now I'm planning to make them the centerpiece of a dinner accompanied by a salad dressed in a vinaigrette and by some blanched green beans. I can assemble the salmon cakes and the sauce early in the day, so at serving time I'll only need to do some quick sauteing. A single recipe yields 4 servings of two ample-sized portions, but you can double the ingredients for for a larger group. When I told my friend, Matt, how much everyone loved this dish, he smiled knowingly --- he was certain that this recipe would be a crowd pleaser!



MATT'S SALMON CAKES WITH EASY REMOULADE SAUCE

Serves : 4


  • 5 to 7 tablespoons canola oil, divided, plus extra for baking sheet

  • 1 small red bell pepper, cored, seeded and diced

  • 1 pound salmon fillet

  • Kosher salt and freshly ground black pepper

  • 1 cup finely chopped leeks, white and light green parts only

  • 1/2 cup finely diced celery (1/4-inch dice)

  • 1/4 cup finely diced red bell pepper (1/4 inch dice)

  • 1/3 cup mayonnaise (see note)

  • 3 tablespoons Dijon mustard

  • 2 teaspoons lime zest

  • 2 teaspoons lime juice

  • 5 tablespoons chopped parsley, divided

  • 1/4 teaspoon cayenne pepper

  • 1 large egg, beaten lightly

  • 3/4 cup panko crumbs (available in most supermarkets)


Easy Remoulade Sauce

3 tablespoons mayonnaise

3 teaspoons Dijon mustard


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Arrange a rack at center position and preheat oven to 350 degrees F. Line a baking sheet with foil and coat foil lightly with oil. Place salmon, flesh side up, on sheet and brush top and sides with about 1 tablespoon oil. Season generously with salt and pepper. Bake until flesh flakes easily and is opaque, 15 to 20 minutes. Remove, and when cool enough to handle, discard skin and any dark flesh, then flake fish and place in a large bowl.

In a large skillet set over medium heat, heat 2 tablespoons oil until hot. Add leeks, celery, and bell pepper, and saute until softened and translucent, 5 to 6 minutes. Cool slightly, then add mixture to bowl with salmon and toss to combine.

Add mayonnaise, mustard, lime zest and juice, 4 tablespoons of parsley, 1 teaspoon salt, cayenne pepper, egg, and panko crumbs to bowl with salmon. Stir gently to combine. Shape mixture into 8 cakes about 3 inches in diameter, place on a large plate, and refrigerate until firm, 30 minutes or longer. (Cakes can be prepared 6 hours ahead; keep covered and chilled.)

For sauce, whisk together mayonnaise and mustard in a small bowl. Cover and refrigerate until ready to serve. (Sauce can be prepared 6 hours ahead.)

In a large, heavy skillet set over medium heat, heat 2 tablespoons or more oil to cover bottom of pan. When hot, add enough cakes to fit in a single layer and saute until golden brown, 2 to 3 minutes per side. Repeat, adding more oil as needed, until all cakes are cooked. Serve salmon cakes topped with dollops of sauce and sprinkled with remaining parsley.

Note: Hellman's light mayonnaise works well in this recipe.

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Betty Rosbottom is a Food lover, Cooking Teacher, Writer, TV Show Host and Culinary Explorer.




© 2014, Betty Rosbottom. Distributed by Tribune Media Services Inc.

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