Canned salmon is transformed into delicious salmon cakes in a flash. When canned salmon is spruced up with some fresh and flavorful ingredients, it becomes an entirely different kind of meal. Salmon is combined with red bell pepper, garlic, and chives before it is formed into patties and pan fried. It is worth noting that you can make a similar recipe with other canned fish you might have on hand. Also, in smaller portion, these salmon cakes make for a delightful appetizer.
For the salmon cakes:
2 (14.75 oz) cans of salmon
3 garlic cloves, finely minced
3 Tbsp. chopped fresh chives
2 full eggs, beaten
1/4 cup finely chopped red bell pepper (about 1/2 Bell Pepper)
2 tsp Dijon mustard
1/4 cup mayonnaise
1 tsp. kosher salt
1/4 tsp freshly ground black pepper
2 to 3 Tbs. olive oil
1 cup plain breadcrumbs
For the dill sauce:
10 oz plain Greek Yogurt
1 garlic clove, finely minced
3 Tbs. fresh lemon juice
3 Tbs. Fresh Dill
kosher salt and freshly ground black pepper, to taste
Step 1: Open the cans of salmon and remove any bones. In a medium bowl, add the salmon, garlic, chives, eggs, red bell pepper, mustard, mayonnaise, salt and pepper. Mix the ingredients until well combined. Divide the mixture into 6 portions are form into patties.
Step 2: In a shallow bowl, such as a pie plate, pour in the breadcrumbs. Dip the patties into the breadcrumbs, lightly pressing on the patty to make sure they stick. Shake off any excess breadcrumbs. Repeat with the remainder of the patties.
Step 3: Heat olive oil in a large saute pan over medium high heat. Add the patties to the hot oil and cook each side for 3 to 4 minutes or until golden brown. Remove from pan and place on a plate lined with a paper towel.
Step 4: In a small bowl, combine the Greek yogurt, garlic, dill, lemon juice, salt and pepper. Stir until well combined. Serve dill sauce with salmon cakes.
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