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Teriyaki and fresh salmon make a perfect pair in these fresh and simple salmon cakes.
Combine all salmon cake ingredients except butter in bowl; mix well. Shape into 8 patties.
Melt butter in 12-inch nonstick skillet over medium heat; add salmon cakes. Cook, turning once, 10-12 minutes or until internal temperature reaches 165ºF and salmon cakes are golden brown and cooked through.
Combine all teriyaki sauce ingredients in 1 1/2-quart saucepan; cook over medium heat 4-5 minutes or until liquid is reduced to thick sauce. Set aside.
Whisk together all Asian slaw ingredients except broccoli slaw in bowl until well mixed. Add broccoli slaw; toss to combine.
Top each salmon cake with teriyaki sauce and 1/4 cup Asian slaw mixture; garnish with fresh cilantro leaves, if desired.
Dietary Fiber: 1g
I used tilapia fish and cake-breadcrumbs it turned out great. If your on a low salt diet like me. Then just use a little light soy sauce in place of salt.
I was looking in the frig. for the makings for a meal and seen the Saute Express Squares I seen at the grocery, and brought for the first time, but had forgotten about. Since I had never used them before I got on Land O Lakes.com in search for a recipe for these intriguing little flavor squares. Since Teriyaki was one of the flavors I brought I made the Teriyaki Salmon Cakes with the Asian Slaw. They were amazing!! I did cheat a little and used canned Salmon since that was what I had, but am going to buy fresh salmon and make this recipe again. The Broccoli Slaw was just the right flavor on top to set it off. Very Good!! Another flavor I bought in the Land O Lakes Saute Express line was the Italian Herb. I added less than half a cube of this flavor to a can of plain condensed tomato soup made with milk and served with the Teriyaki Salmon Cakes and Asian Slaw. The soup tasted like a savory tomato basil soup. Wonderful meal on a very cold day here! Glad I discovered these Saute Express Cubes!!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/4012
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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