Salmon Cakes with Creamy Dill Sauce
Ingredients:
2 tsps Extra-Virgin Olive Oil, divided
1/2 small Red Onion, minced
1 stalk Celery, finely diced
1 tbsp fresh Parsley, chopped
2 (135g) Canned Salmon, drained, or 3/4 cups Cooked Salmon, flaked
1 medium Egg, lightly beaten
1 tsp Dijon Mustard
1 cup Breadcrumbs
1//4 tsp Black Pepper
Creamy Dill Sauce (see recipe below)
1 lemon, cut into wedges (to garnish) *optional
Instructions:
Preheat oven to 200°C. Coat a baking sheet with cooking spray.
Heat 1 tsp of olive oil in a large nonstick pan over medium-high heat.
Add-in onion and celery. Cook until softened, stirring, about 3 minutes.
Add-in parsley; then remove from heat. Set aside.
In a medium bowl, add-in salmon. Flake apart with a fork; remove any bones and skin.
Crack-in egg; add mustard, and mix well.
Add-in the onion mixture, breadcrumbs and pepper; mix well to combine.
Scoop about 3 tbsps of the mixture, and shape them into patties.
Heat remaining 1 tsp of olive oil in the pan over medium heat.
Add-in the patties and cook until the undersides are golden, about 2~3 minutes.
Then turn them over onto the prepared baking sheet.
Bake the salmon cakes until golden on top and heated through, about 10~15 minutes.
Meanwhile, prepare Creamy Dill Sauce. (see recipe below)
Serve salmon cakes with creamy dill sauce, garnish with lemon wedges.
Notes:
To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
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Homemade Creamy Dill Sauce
Ingredients:
1/4 cup Reduced-fat Mayonnaise
1/4 cup plain Greek Yogurt
1 scallion, thinly sliced
1 tbsp freshly-squeezed Lemon Juice
1 tbsp fresh Dill, finely chopped
a dash of Black Pepper
Instructions:
In a small bowl, Add-in mayonnaise, yogurt, scallions, lemon juice, and dill. Season with black pepper to taste. Mix well.
Serve with salmon cakes.
