When my children were young, my husband made an annual fishing trip in Vancouver with his company and would return with a cool full of the most incredible fresh salmon fillets. I had to find many recipes to consume this generosity, and these tasty salmon cakes were one of my family’s favorite meals.
It is interesting that wild salmon has fewer calories and half of the bold salmon fat, although salmon, in general, is rich in healthy-3 healthy acids. You could use both types of salmon in these cakes and you could even use canned salmon if I had to, even if fresh salmon creates a much more taste cake.
Just like the crab cakes, less fillers that you can use in any fish cake will create a more tender and humid cake. These simple salmon cakes can be invented in advance together with the sauce, and then it takes only a few minutes to fry them on the hob.
Alternatively, I also cooked my crab and salmon cakes under the grill. Just spray the bottom of a pan with spray for olive oil before putting the fish cakes above. Spray the meatballs freely with the spray of olive oil and then place at least 5-6 incheated grid from the heat source under a preheated grill. Once one side is golden, then use a spatula to carefully turn the cakes and cook on the other side.
You could use a variety of sauces such as Tartara sauce or even a simple lemon narrow if you prefer, but I like to serve my salmon cakes with this dill sauce. There is only something in the combination of dill and salmon that works so well!
Enjoy your meal!
Deborah Mele
Ingredients
-
1/4 cup of chopped green onion
-
2 tablespoons of chopped celery
-
Salt and pepper to taste
-
1 1/2 pounds of fresh wild salmon, coarsely chopped
-
3 tablespoons of finely chopped parsley
-
1/4 cup of mayonnaise
-
1/4 cup of fresh bread breadcrumbs plus 3 extra tablespoons for the dressing
-
1 teaspoon of Dighion mustard
-
1 pinch of pepper of cayenna
-
2 tablespoons of fresh lemon juice
-
1 Pinch Season Seasoning (like Old Bay®)
-
2 tablespoons of olive oil, or how much it is necessary
Dill sauce:
-
1/3 cup of sour cream
-
1/3 cup of mayonnaise
-
1 teaspoon of fresh lemon juice
-
1 tablespoon of finely chopped green onion
-
1 teaspoon of prepared horseradish
-
3/4 teaspoon from finely chopped fresh teaspoon
-
Salt and pepper to taste
Instructions
- Mix the salmon, onion, celery, parsley, mayonnaise, 1/4 cup of bread breadcrumbs, mustard, cayenna, lemon juice, fish dressing, salt and black pepper together in a bowl until well mixed.
- Cover the bowl with plastic casing and cool until it is shortened and cold, from 1 to 2 hours.
- Mix the ingredients of the sauce together in a small bowl, then wrap in a plastic casing and keep in the refrigerator until it is necessary.
- Form the salmon mixture in four 1 -inch thick meatballs
- Sprinkle the cakes with the remaining bread crumbs on each side and use the fingers to press the crumbs in the cakes.
- Heat the olive oil in a medium heat pan.
- Cook the meatballs in hot oil until golden brown and cooked through, from 3 to 4 minutes per side.
- Serve immediately with a generous spoonful of dill sauce.
Recommended products
As a associate of Amazon and member of other affiliation programs, I gain from qualified purchases.
Nutrition information:
Product: 4
Portion size: 1 cake
Amount for portion:
Calories: 662Total fat: 48gSaturated fat: 9gTrans fat: 0gFatty fat: 35gCholesterol: 122mgSodium: 552mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 49g
