Salmon Cakes With Dill Sauce

Moderate

Servings: 4

Prep: 30 minutes

Summary

Summary: XXXX

Salmon is rich in omega-3 fatty acids, which lower blood pressure and reduce risk factors for disease. It's also a great source of protein to protect your bones and muscles, plus it contains lots of B vitamins, potassium and other essential vitamins. It's a nutritional powerhouse!

Serve these salmon cakes from Earth Fare and food blogger Claudia Laffin with a green salad or brown rice and your favorite vegetables for a filling, healthy dinner.

Reprinted with permission from Earth Fare. View more great recipes at earthfare.com/recipe.

Ingredients

Ingredients: XXXX

1.5 lbs. skinless wild-caught Alaskan coho or sockeye salmon fillet

½ cup plus 4 tablespoons panko bread crumbs

2 tablespoons mayonnaise

2 tablespoons lemon juice

2 scallions sliced thin, about 4 tablespoons

2 teaspoons Dijon mustard

1 teaspoon sriracha

½ teaspoon salt

¼ teaspoon pepper

4-6 tablespoons coconut or olive oil

For the dill sauce:

3 tablespoons mayonnaise

2 tablespoons lemon juice

2 tablespoons fresh dill, chopped

Preparation

Preparation: XXXX

Finely chop the salmon into ¼-inch pieces. It's best to do this by hand because you'll have more control over the size, but you could also do this in a food processor. Just be careful to not pulverize the salmon chunks. You want to have nice pieces of salmon in the cakes. Set aside in a medium bowl.
In a small bowl, combine 4 tablespoons of panko and the mayonnaise, lemon juice, scallions, mustard, sriracha, salt and pepper. Mix well, then gently mix into the salmon until combined.
Place the remaining ½ cup panko onto a plate. Using a 1/3-cup measure, scoop level amounts of the salmon mixture and place on a piece of wax paper or plate. Repeat to make 8 cakes. Carefully coat each cake in panko bread crumbs, gently patting the panko on.
In 2 batches, heat 2-3 tablespoons of oil over medium high heat. Place 4 salmon cakes in a skillet and cook without moving until golden brown, about 2 minutes. Very carefully flip the cakes and cook until second side is golden brown. Transfer cakes to a paper towel lined plate, and repeat with second batch.
Mix the dill sauce ingredients in a small bowl and whisk until smooth. Serve with salmon cakes.