Call us at 715.451.1697
Algoma Fishing Charter on Lake Michigan Call us at 715.451.1697
Grill or bake (400 degrees) salmon fillet, skin side down until salmon begins to flake. Skin will separate with spatula. (On the grill 5-8 minutes a side is all!!)
Mix Together salmon, onion, parsley, mayo, and bread crumbs. Get creative. If you like spicy, add some cayenne pepper.
Form patties after ingredients are mixed thoroughly. You can make small patties or large patties to put on a bun for burgers.
Cover bottom of a pan with olive oil heat at medium-high. Saute patties until golden brown on each side. Or return them to the grill on some foil..
I like to top salmon cakes with remoulade sauce or a simple, slice of butter. Add some avocado, Vidalia onions and fresh spinach, maybe some cheese.... mmmm, you will be licking your friends fingers as well!!!
Start with :
1/4-1/2 onion diced
2 TBSP chopped parsley
2 TBSP mayonaise
2/3-1 cup dry bread crumbs
salt and pepper to taste
2 TBSP olive oil
Of course we have to start out with the best recipe out there!! I love these salmon cakes!
Here are a few easy-to-make Salmon and Trout recipes for you to enjoy your catch after you make it home. Added are also a few sides that we love to accompany a delicious spread of fish. For the most part these recipes will work with any of the salmon and trout we catch. Stay tuned for more recipes from us, clients and friends. If you have a recipe you really want to share, please send it to us so we can add it here. I hope you enjoy it as much as we do and thanks again!!
Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving. Mince half the jalapeno pepper; save other half for later. Toss cabbage, green onions, and minced jalapeno half in remaining sour cream mixture until slaw is well mixed.
Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly.
Season the fillets with salt and pepper. Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeno half.
Heat tortillas in the microwave on high until warm, 20 to 30 seconds.
Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, avocado, tomatoes and cilantro.
OMG Fish Tacos
You have not lived until you try these. A big Florida delicacy and super easy and quick. Stop what your doing and start cooking!
What the hell is Remoulade Sauce you ask...
1 1/4 cups mayonnaise
1/4 cup mustard (Creole mustard if possible)
1 Tbsp sweet paprika
1-2 teaspoons Cajun or Creole seasoning
2 teaspoons prepared horseradish
1 teaspoon pickle juice (dill or sweet, your preference)
1 teaspoon hot sauce (preferably Tabasco)
1 large clove garlic, minced and smashed
Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated. I ditch the horseradish but whatever you prefer..
1/4 cup reduced-fat sour cream
2 tablespoons lime juice
salt and ground black pepper to taste
1 jalapeno pepper, halved lengthwise
2 1/2 cups shredded red cabbage
4 green onions, thinly sliced
2 tablespoons olive oil
1 pound trout or whitefish fillets, cut into strips
8 (6 inch) flour tortillas
1/2 cup chopped fresh cilantro