Servings: Yields about 16 four ounce patties
INGREDIENTS:
1 lb. wild salmon fillet, pin bones removed
1 tablespoon vegetable oil
1/2 small red onion, finely diced
2 cloves garlic, chopped
2 green onions, diced
2 tablespoons fresh dill, chopped
3 tablespoons whole grain mustard 1/4 cup sour cream
1/2 cup mayonnaise
2 eggs
3 cups Panko (Japanese style breadcrumbs) or breadcrumbs
Vegetable oil to pan fry in
DIRECTIONS:
Season salmon with salt and pepper and bake in a 350 degrees oven to an internal temperature of 160 degrees. Allow to cool.
Cook onions and garlic in oil until tender; allow to cool.
Combine the green onions, dill, mustard, sour cream, mayonnaise and eggs in a bowl. Flake salmon apart and add mustard mixture. Add one half of the Panko or breadcrumbs and mix well.
Add more Panko or breadcrumbs until you reach a "cooked oatmeal" consistency.
Allow to set for at least one hour.
Portion into 16 4-ounce balls and form into patties.
Pan fry in oil until golden brown on both sides.
Place in a 350 degrees oven for about 5 minutes until heated through.
Serve with tartar sauce or a creamy cucumber yogurt sauce.
COMMENTS:
I must confess. The meal shown in the picture above was not prepared with
this recipe. The Salmon Cake, Kale Tabouleh Salad, Lemon Herb Rice, and
Asian Asparagus Slaw were purchased at the New Seasons Market, Happy Valley,
Oregon. I did find this recipe for their salmon cake on line, courtesy of
Krista Anderson, Executive Chef New Seasons Market, Portland, Oregon.
Note: My
Dill Sauce
recipe is a perfect compliment to the salmon cake.
NUTRITION DATA (per serving):
Calories: 301 Total Fat: 23 Sodium: 663 Carbs: 8 Protein: 16 Fiber: 1
Contributed by Sharen on 03/19/2015