Jordan Retro 11 Salmon Cakes with Dill Sauce

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Salmon Cakes with Dill Sauce [link widoczny dla zalogowanych]Salmon Cakes
Crab cakes are ubiquitous at dinner and cocktail parties. They’re delicious but why not try something different for a change? Salmon cakes with a zesty dill sauce are the perfect alternative for non-shellfish eaters.
Read on
Sumptuous Swedish Smorgasbord Salmon
Crab, Octopus, Wild King Salmon
Tarragon Salmon Salad
3 cups cooked flaked salmon (see above for poaching instructions)2 Tablespoons sour cream2 teaspoons chopped fresh dill1 packed cup of fresh breadcrumbs (made from 2 to 3 slices of bread)1 teaspoon Dijon mustard3 green onions, finely chopped (white and light green parts)1 large egg1 teaspoon lemon juiceSalt and pepper, to taste2 Tablespoons butter2 Tablespoons neutral oil such as canola or safflower
½ cup of finely diced cucumber (peeled and seeded)2 teaspoons sugar2 Tablespoons cider vinegar1 cup of light
This is delicious on poached, baked or grilled salmon as well.
Makes 10 large (3” diameter) cakes
Makes 1 cup
Yield: about 3 cups of flaked salmon
Poached Salmon
In a large bowl, add salmon, sour cream, dill [link widoczny dla zalogowanych], breadcrumbs, mustard, onions, egg, lemon juice, salt and pepper. Stir ingredients in and use your hands to work everything together until thoroughly combined.Scoop about three tablespoons of the mixture and form into a patty about 3” in diameter (or smaller, if desired). Place on a plate and repeat with remaining salmon. Make sure the patties are moist and firmly pressed together. Refrigerate until ready to cook.To cook cakes: Heat butter and oil in a skillet on medium-high heat. Place a few patties in the pan. Do not crowd them – work in batches if necessary. Fry until browned on the bottom, about 5 to 7 minutes.Very carefully turn cakes over and continue to cook until the other side has browned and the cakes are cooked through, about another 5 minutes. Drain cooked cakes on a clean paper towel. Repeat frying process with the remaining cakes, adding more oil if necessary. Season with salt and pepper and serve with Dill Sauce (below).Dill Sauce
In a stockpot or large skillet with a lid, add wine, water, lemon juice, lemon, dill, shallot and pepper and bring to a boil.Reduce heat to medium and add salmon. Cover and simmer for 7 to 10 minutes, or until the salmon is just cooked through.Remove salmon from the poaching liquid and place on a plate to cool in the fridge. Flake cooled salmon and discard skin.Handle with Care
This recipe is ideal for using up leftover cooked salmon. However [link widoczny dla zalogowanych], it doesn’t take long to prepare fillets to use. Poaching salmon is a quick and easy way to cook fillets while keeping the fish moist and flavourful.
These cakes don’t have a lot of filling so the salmon flavour really shines. However, they are very delicate and must be handled very gently so they don’t fall apart during cooking. Fry them in batches so they are not crowded in the pan. Add a bit more oil for subsequent batches so they don’t stick to the pan and take care when flipping them over so they don’t break.
4 salmon fillets with skin on, about 1” (2.5 cm) thick, weighing about 6 oz. (170 grams) each1 cup dry white wine2 cups water1 Tablespoon lemon juice½ a lemon, cut into wedges1 sprig of fresh dill1 shallot, peeled and quarteredFresh ground black pepper
Cooking Salmon