Seared Salmon Cakes with Dill
"This is a recipe I have modified to my taste that I got from a Native American Cookbook. The cakes can be made in either a muffin tin or you can fry them in a little olive oil or oil of your choice. And you can use your favorite seasoning if you don't like dill. You can also use the milk of your choice. You may also use whole eggs if you prefer. It's also a great way to use leftover fresh salmon."
photo by Bergy
- Ready In:
- 35mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 1 (14 3/4 ounce) can salmon, Red Salmon is best but Pink Salmon is fine
- 1⁄4 cup cornmeal
- 1⁄2 cup 1% low-fat milk
- 1 teaspoon dried dill
- 2 egg whites
directions
- Drain water from the Salmon and put Salmon in a medium bowl.
- Add dill and stir to break up the Salmon.
- Add milk, cornmeal and egg whites.
- Stir to blend everything in well.
- If baking,.
- Grease 6 standard muffin tins, no stick cooking spray works well.
- Divide mixture into the 6 tins.
- Put in 350 f oven for 30 minutes.
- If frying,.
- form into 5 or 6 patties, not too thin.
- place in pre-heated skillet in which you have put 2 or 3 tablespoons cooking oil.
- Fry for about 4 minutes, turn and fry 4 more minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I had a problem with this recipe - I cut it in half (I used a 213 gram tin of salmon = 7.5 ounces) and the result was a very soupy texture so I added an additional 1/4 cup of Panko crumbs. Perhaps if I baked them in a muffin tin they would have firmed up fine but I pan fried them using a spray of "No Oil". Even after adding the additional panko I spoon dropped them in the pan. I added pepper. The end result was very tasty. -
I didn't have canned salmon, so I tried using a salmon fillet. I think I guessed wrong on how much salmon I had because it turned out really runny and I had to add more cornmeal to make it stick. Other than that it tasted great! Also, I don't like dill, so I used sage, cayenne, salt, and black pepper instead. -
Wonderful! Made as directed using the muffin tin in the oven method. I served it with recipe #147089 atop pappardelle pasta. Thanks, Riverside Len! Made for PAC Fall '08. -
Easy to make and very delisious. I accidently put in 1 tablespoon of dill and it was still good. -
these was terrific. I did change 1/4 cup cornmeal for 1/2 cup seasoned bread crumbs. simple to make and quick
RECIPE SUBMITTED BY
<p>I started cooking when I was a kid. The first thing I remember cooking was baloney slices cooked in a half stick of butter, served on toast. I've always liked to be creative. We would often have individual frozen pizzas in the house. I didn't care for them too much the way they were so when I wanted a late night snack I would forage through the fridge for topping for the frozen pizza, onions, mushrooms, peppers, hot dogs (sliced) or whatever was on hand, then I would top that off with additional cheese. The first time my dad saw me do that he looked at me real funny like what in the world are you doing kind of look. But when the pizza came out of the oven it was a sight to behold. It wasn't long before my dad would ask me to do one up for him when I was doing one for myself. <br /><br />I think my skills have improved some since then, people seem to like what I make. I'm not a chef, but am more than a cook. <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket" /></p>
