Simple Fruit and Cheese Skewers

These Crispy Salmon Cakes with Creamy Dill Sauce are a delightful combination of tender salmon, fresh herbs, and zesty spices, all pan-fried to golden perfection. Paired with a tangy, herb-infused dill sauce, this dish is perfect for an elegant appetizer, a light lunch, or a satisfying dinner.

Key Information:

• Preparation time: 15 minutes
• Cooking time: 15 minutes
• Total time: 30 minutes
• Number of servings: 4 (8 salmon cakes)
• Serving size: 2 salmon cakes with sauce (approx. 200g)

Nutritional Information (per serving):

• Calories: 320 kcal
• Protein: 25g
• Carbohydrates: 12g
• Fat: 18g
• Fiber: 1g
• Sugar: 2g
• Sodium: 600mg

Ingredients:

• For the salmon cakes:

  • 450g (1 lb) cooked salmon, flaked (can use fresh or canned)
  • 1/2 cup (60g) breadcrumbs (panko or regular)
  • 1/4 cup (30g) finely chopped onion
  • 1/4 cup (30g) finely chopped red bell pepper
  • 1 tablespoon fresh dill, chopped (15g)
  • 1 tablespoon fresh parsley, chopped (15g)
  • 2 eggs, lightly beaten
  • 1 tablespoon Dijon mustard (15g)
  • 1 tablespoon mayonnaise (15g)
  • 1 teaspoon lemon zest (5g)
  • 1/2 teaspoon salt (2.5g)
  • 1/4 teaspoon black pepper (1.2g)
  • 2 tablespoons (30 ml) olive oil, for frying

• For the dill sauce:

  • 1/2 cup (120g) sour cream
  • 1/4 cup (60g) mayonnaise
  • 1 tablespoon fresh dill, chopped (15g)
  • 1 tablespoon lemon juice (15 ml)
  • 1 teaspoon Dijon mustard (5g)
  • 1/4 teaspoon garlic powder (1.2g)
  • Salt and pepper to taste

Method of Preparation:

1. Prepare the salmon cakes mixture: In a large mixing bowl, combine the flaked salmon, breadcrumbs, chopped onion, red bell pepper, fresh dill, parsley, eggs, Dijon mustard, mayonnaise, lemon zest, salt, and black pepper. Mix well until all ingredients are fully incorporated.
2. Form the salmon cakes: Divide the mixture into 8 equal portions and shape each portion into a patty about 2.5 cm (1 inch) thick. Place the patties on a plate or baking sheet and refrigerate for 10-15 minutes to help them firm up.
3. Prepare the dill sauce: While the salmon cakes are chilling, make the dill sauce. In a small bowl, whisk together the sour cream, mayonnaise, fresh dill, lemon juice, Dijon mustard, garlic powder, and a pinch of salt and pepper. Adjust seasoning to taste. Refrigerate until ready to serve.
4. Cook the salmon cakes: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the salmon cakes in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 3-4 minutes per side, or until golden brown and crispy on the outside. Remove the salmon cakes from the skillet and drain on a paper towel-lined plate.
5. Serve: Serve the salmon cakes warm with a generous drizzle of creamy dill sauce on top. Garnish with additional fresh dill or parsley if desired.

Tips for Culinary Success:

1. Use fresh or canned salmon: Freshly cooked salmon adds a richer flavor, but canned salmon is a convenient and budget-friendly alternative.
2. Keep the cakes from falling apart: Refrigerating the salmon mixture before cooking helps the patties hold together better during frying.
3. Control the crispiness: For extra crispy salmon cakes, coat them in additional breadcrumbs before frying.
4. Make ahead: The salmon cakes can be prepared ahead of time and kept in the refrigerator for up to a day before frying.
5. Pair with a side: These salmon cakes pair wonderfully with a simple green salad, roasted vegetables, or a light potato dish.

FAQs:

1. Can I bake the salmon cakes instead of frying? Yes, you can bake them at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden and crispy.
2. What can I use instead of breadcrumbs? Crushed crackers, panko, or even cooked quinoa can be used as a substitute for breadcrumbs.
3. Can I freeze the salmon cakes? Yes, uncooked salmon cakes can be frozen on a baking sheet, then transferred to a freezer bag. Cook from frozen by adding a few extra minutes to the cooking time.
4. Is there a gluten-free option? Use gluten-free breadcrumbs or almond flour instead of regular breadcrumbs to make the salmon cakes gluten-free.
5. How long does the dill sauce last? The dill sauce can be stored in an airtight container in the refrigerator for up to 5 days.

These Crispy Salmon Cakes with Creamy Dill Sauce are a perfect blend of flavor and texture, making them a versatile dish that’s great for any occasion. Whether you serve them as an appetizer, a main course, or even as part of a brunch spread, these salmon cakes are sure to impress with their delicious taste and satisfying crunch. Enjoy them with a glass of white wine or a refreshing lemonade for a complete meal experience.