Thursday, July 16, 2009

Salmon Cakes with Lemon Dill Cream

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.

6 comments:

Frieda said...

O.k. I need some help! I have a package of dried (I think) salmon from a friend that got it from Seattle. I haven't opened it...would it work with this recipe?

Whatever Dee-Dee wants said...

That looks so good!

Sarah Hunt said...

Funny you should comment on my sons name because I am also a big fan oF your sons name. both of your sons names are cute! I enjoy your recipes but I really have enjoyed the conversations you have with Jack that you post about and the "Statements by an almost 4 year old" post had me in tears. thanks for the laugh and thanks for your comment!
cheers!

TheRoosterChick said...

My gang loves Salmon Cakes. This is one of my "Go-To" pantry meals.

Amy said...

My oven broiler has a low and high setting. Which one should I use? Also, where should the rack be positioned for broiling the salmon cakes? Middle?

rookie cookie said...

Use high and broil in the middle. Remember that the salmon is already cooked, so you are really just warming it through.