We made cedar plank salmon for the first time on the weekend. It was pretty easy to make, and the smoky flavour was light and not overpowering. However, I had purchased two fairly large salmon filets, and we both only ate half. Not wanting to waste it, I decided to try making salmon cakes for the first time. I've always been a fan of crab cakes, so I looked up a few recipes online and then just kind of made it up. You could also use a can of salmon if you don't have any leftover cooked salmon. They turned out really great, and I made a dill dipping sauce that complimented them very well. Next time I'll be sure to buy and cook too much salmon again!
Salmon Cakes
- 1-2 cups cooked salmon
- 1 large egg
- 1 1/2 cups bread crumbs
- 2 green onions, chopped
- 1 tbsp chopped fresh dill
- 1 tsp fresh lemon juice
- 2 tbsp butter
In bowl, mix together egg, bread crumbs, green onions, dill and lemon juice. Stir in salmon, breaking up with fork. Using your hands, form into 4 patties. Heat butter in pan over medium heat. Fry salmon cakes for 4-6 minutes per side, adding more butter if needed.
Creamy Dill Sauce
- 1/2 cup sour cream
- 2 tbsp diced cucumber
- 1 tbsp chopped fresh dill
- 2 tsp finely chopped chives
- 1 tsp fresh lemon juice
In bowl mix all ingredients together. Serve with salmon.
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