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Moroccan Salmon Cakes with Garlic Mayonnaise
SUBMITTED BY:
Emily
PHOTO BY:
AnMei
"This is a great alternative to the standard salmon patty recipe using couscous, spinach, and cumin for an exotic flavor."
RECIPE RATING:
Read Reviews
(119)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
25 Min
READY IN
45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
GARLIC MAYONNAISE:
1/2 cup mayonnaise
1 clove garlic, crushed
1/8 teaspoon paprika
SALMON CAKES:
1/2 cup couscous
2/3 cup orange juice
1 (14.75 ounce) can red salmon, drained
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
2 egg yolks, beaten
2 cloves garlic, crushed
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon salt
3 tablespoons olive oil
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DIRECTIONS
In a small stainless steel or glass bowl, stir together mayonnaise, garlic, and paprika. Set aside.
Prepare couscous according to package directions using the 2/3 cup of orange juice in place of water.
In a mixing bowl, combine the cooked couscous, red salmon, drained spinach, egg yolks, garlic, cumin, black pepper, and salt. Form into patties.
In a large skillet over medium heat, heat the olive oil and fry patties until golden brown turning once, about 8 to 10 minutes. Serve with garlic mayonnaise.
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REVIEWS
Reviewed on May 12, 2006 by
SHARON8799
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SHARON8799
May 12, 2006
FIVE STARS AND THEN SOME! This is absolutely perfect!! My meals are low-carb so I took a chance and left out the couscous. Great move on my part; these turned out fabulous! My other changes: 2 whole eggs instead of yolks, sugar-free orange breakfast drink instead of juice (it's all I had) and baked instead of fried. I used the advice of a previous reviewer and let the mixture sit in the fridge for about 40 minutes before shaping into patties and that made them hold together very well. I sprayed a foil-lined pan and baked at 375 F for 25 minutes then let the patties rest for about 7 minutes while I threw together a salad. The mayo is great, too! It's so rich and flavorful that you need only a bit to dress up the patty. By the texture of the baked patties, I'd say these would freeze well. In which case, you'll find dozens of these in my freezer at any given time! Addendum: Tried freezing without success. They fell apart during re-heat, lost flavor and became chewy. Still, they're not much work so making them fresh isn't a big deal.
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39 users found this review helpful
FIVE STARS AND THEN SOME! This is absolutely perfect!! My meals are low-carb so I took a...
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Reviewed on Feb. 25, 2006 by MtnBikeGirl
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MtnBikeGirl
Feb. 25, 2006
Excellent! I cut the recipe in half because I knew there's no way my husband is eating fish. I cut everything in halt exactly, except for the salmon I used a 6 oz. pouch (no draining) because they were on sale for $1. It was delicious! Non-dairy for me (lactose intolerant). It did not taste fishy at all to me. I made 6 very neat little patties. I make my patties by spraying a 1/4 measuring cup with Pam, then stuffing the mixture in, then plopping it out into the pan. All come out in uniform shape. Exellent! Will make again.
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25 users found this review helpful
Excellent! I cut the recipe in half because I knew there's no way my husband is eating fish. ...
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Reviewed on Jun. 11, 2006 by
Jenna F.
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Jenna F.
Jun. 11, 2006
These were SO good!!!!! I will be making them VERY often! The Garlic mayo wasn't for me however- next time I'll make some tzatziki. Thanks for this recipe! EDIT- I just made these again (a week later) but instead of making patties I BAKED the mixture in a cake pan for 20 minutes (at 350) then cut into pieces I put on toast with the garlic mayo. BEST LUNCH EVER! Even my 3 year old ate his all gone!
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21 users found this review helpful
These were SO good!!!!! I will be making them VERY often! The Garlic mayo wasn't for me...
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Reviewed on Nov. 11, 2006 by
AnMei
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AnMei
Nov. 11, 2006
A really good recipe that can be a jump-off for other cakes of this type. We used fresh salmon instead of canned, one whole egg, a little less spinach, and added extra garlic to everything, as well as a pinch of cayenne and about half a tsp of ground corriander. I also scaled it down to serve two, as it's just my husband and I eating. I didn't have orange juice on hand and just added a squirt of lemon juice to the cooking water for the couscous. Minor alterations, really, and these came out fantastic -- the couscous is wonderful because it forms a nice crispy crust on the outside of the patty, but is creamy inside. Delicious!
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16 users found this review helpful
A really good recipe that can be a jump-off for other cakes of this type. We used fresh...
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Reviewed on Nov. 16, 2006 by LUNA47
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LUNA47
Nov. 16, 2006
These were fantastic! My husband and I both loved them. I did add a bit of cayenne pepper to make it more spicy, but other than that, stuck to the recipe exactly. I chilled both the mayo & the patty mixture for about an hour before cooking them. Will be making this again!
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11 users found this review helpful
These were fantastic! My husband and I both loved them. I did add a bit of cayenne pepper to...
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Reviewed on Sep. 18, 2006 by
Mandalyn
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Mandalyn
Sep. 18, 2006
Well, here was my dilemma. I made the recipe completely to recipe, with the exception that I had some fresh salmon that a friend had caught, so I used that (after picking the bones out)> The patties just didn't stay together. So my husband, seeing my dilemma said: "Just cook it like hamburger". So I did. I mixed it up like tuna with the garlic mayo, and spooned the mixture onto buns. All I have to say is WOW. This was SUCH a great mixture of flavors, I was impressed. Great for lunches.
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9 users found this review helpful
Well, here was my dilemma. I made the recipe completely to recipe, with the exception that I...
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Reviewed on Jan. 1, 2005 by GSCHWIETZ
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GSCHWIETZ
Jan. 1, 2005
We loved this recipe. Used left over salmon from the night before. The oj with the couscous was a great idea. I cooked up five patties and still had plenty left over to fill almost an entire mini-cup cake pan for appetizers. Both ways were a hit. For mini's, spray pan with canola spray, fill and cook for about 25 minutes at 350F, or until the tops begin to brown.
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9 users found this review helpful
We loved this recipe. Used left over salmon from the night before. The oj with the couscous...
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Reviewed on Jun. 4, 2007 by HEARTOFSILVER
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HEARTOFSILVER
Jun. 4, 2007
Excellent! Even my picky sister loved these. I used fresh spinach cut up very small, and cut back to one large egg. I try to stay away from frying, so instead I baked them in muffin tins! Grease the pans, and as they start to brown on the top (20 minutes or so usually) take them out and let them cool for 15 mins or so before getting them out of the pan. These freeze and reheat incredibly well, so each time I make them I double the recipe and freeze half for lunches. Thanks for sharing! ETA: I am using lemon or lime juice now instead of the orange. I found we couldn't taste the orange juice, but when I use 2 cups of couscous with 2 1/2 cups of water, I substitute the 1/2 cup for other citrus. It's awesome that way.
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8 users found this review helpful
Excellent! Even my picky sister loved these. I used fresh spinach cut up very small, and cut...
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Reviewed on May 17, 2006 by WHYESY
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WHYESY
May 17, 2006
These are also great as a sandwich with toasted hamburger buns and sliced tomato.
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8 users found this review helpful
These are also great as a sandwich with toasted hamburger buns and sliced tomato.
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