Besides being left with extra corn on the 4th of July, there was also some grilled salmon. Lots of salmon. And after a few days, it was starting to make the fridge smell weird. So I looked through my enormous bookmark file and found a recipe I marked long ago- salmon cakes on Martha Stewart. I messed around with it a bit, actually a lot, and we thought they were perfect.
2 lbs cooked salmon, or 5 cups
1/2 cup finely sliced green onion
1/2 cup plain bread crumbs
1/3 cup chopped fresh parsley
1 1/2 tsp dried dill
2 cloves garlic, minced
1/4 cup mayonnaise
1/4 cup coarse ground mustard
2 eggs, beaten
3 Tbsp lemon juice
In a large bowl, add the salmon. Using your fingers or a fork, break up the salmon. Add the green onions, bread crumbs and parsley. Toss well. Add dill, garlic, mayonnaise, mustard, eggs and lemon juice. Using a rubber scraper, mix until well combined.
Line a baking sheet with foil. Shape the salmon mixture into 6 patties and put onto the baking sheet. Refrigerate for 30 minutes.
Heat broiler and broil salmon cakes for 6-8 minutes, until the tops are a lightly browned. Serve salmon cakes with lemon dill cream.
Yields 6 salmon cakes.
For the cream:
1/3 cup mayonnaise
2/3 cup sour cream
1/4 cup fresh lemon juice
1 tsp dried dill
Whisk all ingredients together and serve with salmon cakes.
Served with: saffron rice, leftover corn saute
Rookie's Notes: If you don't have leftover cooked salmon like I did, you can always cook up a salmon fillet in the oven. Set your oven to 400, season the salmon with salt and pepper and cook for 15-20 minutes. Let it cool and then pull it apart. If it wasn't skinless, peel the skin off before or after cooking and pitch it.