Wild Sockeye Salmon Cakes

Wild Sockeye Salmon Cakes

Wild Sockeye Salmon Cakes

These salmon cakes feature delicious wild Sockeye salmon, lemon, fresh dill (which is one of my favorites but is optional here) and they are really very healthy as they have little saturated fat or unwanted calories. There’s certain food items we religiously buy at Costco because of superior quality and price. The Parmigiano Reggiano is one, the individually frozen wild Sockeye salmon filets is another. Through a partnership with TallyUp I now have many of Costco’s product prices available.

Wild Sockeye Salmon Cakes
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Appetizer
Serves: 4+

Ingredients
For the salmon cakes
For the dressing

Instructions
For the dressing
  1. In a small bowl mix all the ingredients and set aside.
For the salmon cakes
  1. Defrost the salmon either by leaving it in a fridge over night, or place it in a bath of cold water for about 20-30 minutes or until thawed.
  2. Bring a pot of water to a boil, salt it and then boil the potatoes until they are soft.
  3. While the potatoes are boiling, in a medium sized bowl mix together the spring onion, dill, egg, salt and pepper and set aside.
  4. Once the potatoes are done, drain and then mash them, then set aside to cool.
  5. Remove the salmon from the packaging, rinse and pat dry. Grind a little fresh pepper onto the filets.
  6. Warm a fry pan over medium heat and then spray/wipe it with a small amount of oil.
  7. Place the salmon skin side down and fry for about 5 minutes or until the fats of the salmon start to come out.
  8. Add the 2 teaspoons of butter into the pan and then flip the salmon over. Swish around so the butter coats the flesh side of the salmon.
  9. Fry for approximately 3 minutes or until the flesh side of the salmon starts to char/brown.
  10. Flip the salmon back over, lightly season with salt, squeeze a little fresh lemon juice on top and continue to cook the filets until still slightly pink inside. Since we are going to be blending up this salmon we can cheat and cut open the filets to test if they are done.
  11. Once the filets are slightly pink inside, remove from heat. (Don’t over cook them at this point.)
  12. Place the cooked salmon, potato egg mixture and 2 tablespoons of flour into the food processor and blend until smooth.
  13. On a flat plate mix together the ¼ cup each of flour and bread crumbs.
  14. Using your hands shape the salmon mixture into patties and then coat each side with flour/bread crumbs mix.
  15. In a fry pan over medium high (approaching high) heat, warm the 1-2 teaspoons of olive oil, and once hot add the salmon patties. (No more than about 4 at a time)
  16. Fry the patties until they start to turn a nice golden brown, then flip over. Repeat on the other side.
  17. Serve the salmon cakes on a mix green salad and top with the lemon dressing and extra dill.

Wild Sockeye Salmon Cakes

Wild Sockeye Salmon Cakes