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Friday, July 1, 2011

Salmon Cakes With Dill Sauce

This blog post comes from a recipe request from one of my good friends, Natalie.  After catching up over the phone the other day, she mentioned really liking salmon cakes.  I'm also a fan of salmon cakes. I've tried many recipes, but this is BY FAR my favorite one.  I told her she had to try out this recipe, so I thought I'd share it with everyone.  I don't know what it is about this particular recipe, but it makes the tastiest salmon cakes every.  I swear!  It's really easy to make, and the dill sauce is quite delicious, too.

Salmon Cakes

Serves 4-8| Hands-On Time: 15m | Total Time: 35m

3 tsp extra virgin olive oil
1 small onion, finely chopped
1 stalk celery, finely diced
15 oz canned salmon, drained (or 1 ½ cups cooked salmon)
1 large egg, lightly beaten
1 ½ tsp Dijon mustard
1 Tbsp mayo
1 cup bread crumbs (or quick oats or gluten free bread crumbs)
½ tsp ground pepper
Creamy Dill Sauce (see recipe below)

1. Preheat oven to 450. Coat baking sheet w/ cooking spray.

2. Heat 1 ½ tsp oil in a large skillet over medium-high heat. Add onion & celery; cook, stirring, until softened, about 3 mins. Stir in parsley; remove from heat.

3. Place salmon in medium bowl. Flake apart with fork. Add egg, & mustard; mix well. Add onion mixture, breadcrumbs and pepper; mix well. Shape into 8 patties.

4. Heat 1 ½ tsp oil in pan over medium heat. Add 4 patties and cook until underside is golden, 2-3 mins. Turn over patties onto prepared baking sheet. Repeat with remaining 4 patties

5. Bake cakes until golden on top and heated through, 15-20 mins. Meanwhile, prepare Creamy Dill Sauce:

Creamy Dill Sauce 

¼ cup reduced fat mayo
¼ cup nonfat plain yogurt
2 scallions, thinly sliced
1 Tbsp lemon juice
1 Tbsp finely chopped fresh dill
Freshly ground pepper, to taste

Combine all above ingredients in a small bowl and mix well.