Salmon Cakes With Garlic Sauce
photo by Late Night Gourmet
- Ready In:
- 1 lb salmon
- 1⁄4 cup dry breadcrumbs
- 1⁄4 teaspoon garlic powder
- 1 tablespoon dill (for salmon cakes)
- 1 teaspoon kosher salt
- 1⁄2 ounce green onion, finely chopped
- 1 egg
- 4 tablespoons olive oil mayonnaise
- 1 teaspoon spicy brown mustard
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1⁄2 cup bell pepper
- 1⁄2 teaspoon seafood seasoning (such as Old Bay)
- 1 cup fat free Greek yogurt (for sauce)
- 1 tablespoon lemon juice (for sauce)
- 1 tablespoon dill (for sauce)
- 1 medium garlic clove, minced (for sauce)
- 1⁄4 teaspoon kosher salt (for sauce)
- Set aside ingredients for sauce to be mixed separately.
- Mix together salmon, chopped dill, garlic powder, and kosher salt. NOTE: fresh salmon tastes much better, but canned salmon can also be used. Add pepper as desired.
- Chop bell pepper finely. Beat together egg, yogurt, hot sauce and mustard and blend with ingredients in the bowl.
- Combine all ingredients (except ailoi ingredients) and mix well. The mixture will appear loose, which is how it's supposed to be. Most recipes load up on bread crumbs as a binder, which makes the patties more firm, but also cheats you out of some of the beautiful salmon.
- Set out sheets of wax paper that are larger than the salmon cakes. Season bread crumbs with a little bit of salt and pepper and place in a shallow bowl. Dust a bit of the wax paper with the bread crumb mixture, then place 1/12 of the salmon mixture on top. Form into patties (I used a ring mold).
- NOTE: with a good teflon pan, you shouldn't need to use oil or cooking spray.
- Heat a pan to medium temperature. Pick up the wax paper along with the salmon patty, then flip over onto the pan, discarding wax paper sheet. Cook for about 3 minutes, then flip over and cook for 2-3 minutes, or until lightly brown.
- Mix sauce ingredients together thoroughly and top as desired.
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!
RECIPE SUBMITTED BY
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".