Salmonlicious Yum on a Bun

What is on our menu for July 4th celebrations? Lots of our favorite recipes and this our favorite for Salmon-lovers! Check out our July 4th holiday recipes right here at “BeyondTheYum” for your holiday menu!

My last two days have been a whirlwind of kitchen activity between baking, cooking, writing, photographing and creating.  Perhaps I also have a bit of spring fever?  As the light streams in the windows, the beauty of the gardens are beckoning me to come out and play (or work) in the gardens, I say to self, “Jacy, just one more recipe and you are outta here”!  And then … If you are familiar with my blogs (photography, travel, Promise Gardens), you know I have so little time and so many projects.  This meal for me is a simple one and a favorite so I hope you like it, create it, enjoy it and share it with those you love.  It is truly … beyond the yum … xox

Salmonlicious Cakes


1/2 pound fresh salmon
Virgin Olive Oil
Salt & Pepper to taste
4 tablespoons unsalted sweet butter
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/4 cup minced fresh flat-leaf parsley
1/4 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons Old Bay Seasoning
Fresh Bread Crumbs (your bread choice – I use diced toasted herb cracked wheat)
1/2 cup Hellman’s Mayonnaise
2 teaspoons Dijon or Coarse Ground mustard
2 extra-large eggs, lightly beaten


Preheat the oven to 350 degrees F.

Brush Salmon with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven, cool and refrigerate until ready for use.

Place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, parsley, hot sauce, Worcestershire sauce, Old Bay Seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.

Dice bread into cubes, toast in oven until very crisp. Remove and let cool. Pulse/Process in food processor until just rough grind (not fine).

Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.

Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. Fry salmon cakes until brown on each side. Drain on paper towels, transfer to sheet pan for oven or warming tray to keep warm until assembly.

Slap Me Coleslaw


2 heads of green cabbage*
1/4 chopped red cabbage*
1 carrot shredded*
1/2 cup mayonnaise
1/4 cup sour cream
1/2 cup relish
1/3 cup mustard
1/4 cup wine vinegar
2 drops hot sauce (optional)
1/2 cup sugar
1 tbsp. celery seed
1/4 tsp. garlic powder (optional)
Dash Seasoned salt or Cajun Seasoning
Salt/Pepper to taste


1. Shred cabbages & carrot in large bowl.
2. In separate bowl, combine all other ingredients.
3. Mix all ingredients together well.
4. Refrigerate until well chilled.

* You may also use prepared coleslaw mix.

Sassy Dilly Spread


1/2 cup Hellman’s mayonnaise
1 teaspoon Coarse Ground Mustard
1/2 lemon, juiced
2 tablespoons freshly chopped dill leaves
1/4 teaspoon salt
1/8 teaspoon seasoned salt
1/8 teaspoon garlic powder
1/2 teaspoon cracked black pepper
Pinch cayenne pepper
Pinch sugar

Combine all the ingredients in a small bowl and set in fridge until assembly.

Cracked Wheat Herb Rolls


1 Box Krusteaz Cracked Wheat Bread Mix*

Add to mix:
1 tsp. dried Italian Seasoning
1/4 tsp. Basil
1/8 tsp. garlic
pinch of sugar

Follow package directions for preparation in Bread Machine or Oven Method for Rolls. I make eight large rolls from one package.

To Assemble:

1. Slice rolls in half
2  Spread Sassy Dilly Spread on both sides of rolls
3. Place Salmon Cake on bottom half
4. Top with Slap Me Coleslaw
5. Serve with side of Sweet Potato Fries or Fried Green Tomatoes
6. Smack your lips and go “beyond the yum”!

* Note: You can use your own from scratch herb recipe or your favorite prepared rolls.
Mother made Salmon Cakes once per week and I have tweaked mine with many different variations.  This current Salmon Cake version is based on Ina Garten’s recipe. 

Chocolate IS Dessert

BTY Friends — I know you love chocolate just as much as we do here at Beyond the Yum so as we travel on photography adventures we are enjoying the delights of every chocolate dessert imaginable and bringing home new recipes and ideas for our “chocolate” table and recipes for guests.  This was a favorite decadent and delish dessert and one for the Beyond the Yum recipe collection.  Watch the blog for the upcoming recipe in several versions and the best wine pairing to accompany it!


Here is an excellent recipe for Chocolate Molten Cake to hold you over until my recipe is online:

Martha Stewart: Molten Chocolate Cake

Heavenly Baked Apple Raisin Caramel Pudding

So you love apples, caramel, pudding cakes, sweet & creamy that are so delish it makes you yell out in your loudest outdoor voice”YUM”!!! This is a definite recipe to add to your favorites. It is so versatile you can serve it plain for breakfast with cream or powdered sugar; for an outrageous dessert to serve your family and friends, or high tea sliced in bars and/or change it up with other yummy ingredients* and make it your own.  This is my favorite version of all the variations I create.  >>>

Baked Apple Raisin Caramel Pudding


1/3 cup raisins
2 tablespoons cognac or dark rum
3 tablespoons Amaretto or other liqueur
2-3 cups peeled apple wedges (about 4 whole fruits)
Juice of 1/2 lemon
2/3 cup all-purpose flour
1/2 cup sugar
1 1/2 cups cream
4 large eggs
1 tablespoon pure vanilla extract
2 tablespoons unsalted sweet butter cut into pieces
Confectioners’ Sugar for sprinkling
Caramel Sauce*
Whipped Cream (optional)


1. Soak raisins in cognac or rum and Amaretto for 30 minutes. Drain and set aside.

2. Preheat oven to 375 degrees F, with a rack in the upper third. Butter a shallow casserole or baking dish.

3. Toss the apple wedges with lemon juice and drained raisins and then spread in prepared dish.

4. In bowl, combine flour, sugar until no lumps. In another bowl, whisk milk, eggs and vanilla until smooth. Add to dry ingredients. Whisk until smooth. Pour batter over fruit, dot top with butter.

5. Bake the pudding until he custard sets, about 30 minutes. Transfer to wire rack to cool.

6. Drizzle Confectioner’s Sugar on top and place under broiler for less than minute to glaze. Remove and set on wire rack.

7. Drizzle Caramel Sauce over top and add dollop of whipped cream.

*Caramel Sauce: I create this recipe with several different caramel recipes. The one pictured is my very own creation from my cookbook. You can use any caramel sauce from simple to store-bought or serve with warm Maple Syrup.

Enjoy and as always, this recipe is “beyond the yum“!

Note:  This dessert is heavenly and you will make it often changing out various fruits. The recipe is based in part on an original recipe by Richard Sax “Classic Home Desserts” – a must-own dessert cookbook

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