Easy Salmon Cakes W Creamy Dill Sauce Food

SALMON CAKES WITH CREAMY DILL SAUCE

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Place the Salt (1 teaspoon) skin side down onto a baking sheet. Drizzle each with Salmon (1 pound), about a teaspoon on each. Season with Olive Oil (as needed) and Freshly Ground Black Pepper (1 teaspoon)
• While waiting for the oven to preheat, begin chopping the Red Onion (1), Red Bell Pepper (1), Yellow Bell Pepper (1), Garlic (3 clove), Celery (4 stalk), Fresh Parsley (1 handful), and Capers (1 tablespoon).
• Roast salmon in the oven for about 15 to 20 minutes, depending on the size of your salmon, or until just cooked through. Remove from the oven and cover tightly with foil. Allow to cool down. Transfer to the fridge and let it chill completely.
• Heat a skillet over medium high heat. Add the Unsalted Butter (4 tablespoon), When melted, add the chopped small red onion, red bell pepper, yellow bell pepper, garlic cloves, celery, parsley, and caper.
• Cook about 5 to 8 minutes, until the veggsies are soft. Season with salt, black pepper, Worcestershire Sauce (1 tablespoon), Hot Sauce (to taste), and Old Bay® Seasoning (2 teaspoon). Cook a few minutes longer. Remove from the heat, transfer to a bowl
• Process the Bread (5 slice) in a food processor until it resembles coarse crumbs. Dump out onto a baking sheet and bake for about 2 to 5 minutes until golden brown and crispy. Remove from the oven and allow to cool.
• Separate the salmon from it's skin and flake it into a large mixing bowl. Add the Mayonnaise (8 tablespoon), Dijon Mustard (1 tablespoon), bread crumbs, cooked veggies, Large Egg (2), and a bit more salt and pepper.
• Gently stir and fold, making sure to not breakdown the salmon too much, until completely combined and well incorporated. Cover with plastic wrap and chill in the fridge for at least 30 minutes.
• Portion out the cakes and shape into patties, similar in size. Heat a large skillet over medium-high heat and add enough olive oil to cover the bottom. Dredge the salmon cakes in All-Purpose Flour (1/2 cup), then shake, and place in the pan.
• Sauté for about 2 to 5 minutes per side, until golden brown and crispy. Transfer to a baking sheet and keep warm in a 250 degrees F (120 degrees C) oven until ready to eat.
• Whisk Mayonnaise (1/3 cup), Sour Cream (1/3 cup), Horseradish (1 tablespoon), juice of Lemon (1/2), Fresh Parsley (1 tablespoon), Salt (1/2 teaspoon), Freshly Ground Black Pepper (1/2 teaspoon), Garlic Powder (1/2 teaspoon) and Fresh Dill (1/4 cup) together in a small bowl, until smooth.
• Taste and check for seasonings and adjust accordingly. Cover tightly with plastic wrap or store in an airtight container. Will keep in the fridge for up to 1 week.
• Serve the cakes with arugula, wedges of Lemon (1 1/2), and creamy dill sauce. The cakes can be made a few days in advance, and store in the fridge. Rewarm in the oven for a few minutes before serving. Enjoy!

SALMON PATTIES WITH DILL SAUCE

Steps:

• Mix salmon, breadcrumbs, onion, Dijon mustard, egg, and lemon juice together in a bowl; form into 2 patties.
• Heat olive oil in a skillet over medium-high heat. Cook patties in the hot oil until lightly browned and cooked through, 4 minutes per side; season with sea salt and black pepper.
• Mix sour cream, dill, garlic powder, and sea salt together in a bowl; serve alongside salmon patties.

SALMON CAKES WITH CREAMY SAUCE

Steps:

• To make sauce:.
• Combine ingredients in a small bowl and mix well. Set aside.
• To make salmon cakes:.
• Preheat oven to 450°F Coat a baking sheet with cooking spray.
• Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley, remove from the heat.
• Put salmon in a medium bowl. Flake apart with a fork, remove any bones and skin. Add egg and mustard(and honey if using), mix well. Add onion mixture, breadcrumbs and pepper, mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
• Heat remaining 1 1/2 teaspoons oil in the skillet over medium heat. Add 4 patties and cook until the bottoms are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
• Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Serve salmon cakes with creamy sauce and lemon wedges.
• Enjoy!

HEALTHIER SALMON CAKES WITH LIME DILL SAUCE

Steps:

• To make the salmon cakes, first mix together yogurt, Parmesan cheese, egg, mustard, chives, parsley, shallot, garlic, salt and pepper in a large bowl.
• Gently mix salmon and panko breadcrumbs into the yogurt mixture.
• Divide salmon-yogurt mixture into 8 equal portions and shape into 2-inch cakes. Refrigerate for 1 to 4 hours.
• Meanwhile, prepare the lime dill sauce. In a medium bowl, stir together yogurt, lime juice, lime zest, dill, salt and pepper. Mix well and refrigerate until well chilled.
• To finish the salmon cakes, spray a large nonstick skillet with nonstick cooking spray and place over medium high heat.
• Slide cakes into the hot skillet and cook about 4 minutes per side or until golden brown and heated through.
• Serve the cakes hot with the chilled lime dill sauce.

SALMON CAKES WITH DILL SAUCE

Steps:

• Flake salmon so no large lumps remain.
• Add egg, mayo, salt, pepper, dill and breadcrumbs. Mix well.
• Form into four cakes. Coat with additional breadcrumbs.
• Heat a skillet over medium heat and melt 1 Tbsp of butter. Add olive oil.
• Fry cakes in skillet until golden on both sides -- about 5 minutes per side.
• Remove cakes and to the pan, add 2 tbsp butter and 2 tbsp flour. Cook, stirring, until the roux is bubbly.
• Slowly add the milk/salmon juice, stirring all the while.
• Simmer 3 minutes, adding dill during last minute of cooking.
• Serve over fish cakes.

SALMON WITH CREAMY DILL SAUCE

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

POACHED SALMON WITH DILL SAUCE

Steps:

• In a large nonstick skillet, combine the water, wine, onion and celery. Bring to a boil. Reduce heat; add salmon and poach, uncovered, for 5-10 minutes or until fish is firm and flakes easily with a fork., Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon.

MINI SALMON CAKES WITH DILL SAUCE

Steps:

• Mix salmon, mayo, mustard, cracker crumbs, egg and about 2/3 of the onions just until blended.
• Refrigerate 30 min.
• Shape salmon mixture into 24 (1-1/2-inch) balls.
• Add half the salmon balls to nonstick skillet; flatten slightly into patties. Cook on medium-low heat 5 min. on each side or until done. Transfer cooked salmon patties to shallow dish; cover to keep warm. Repeat with remaining salmon balls.
• Cook cream cheese spread and milk in same skillet on medium-low heat 3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly with whisk. Add lemon zest, dill and remaining onions; mix well.
• Return salmon patties to skillet; cook 3 to 5 min. or until heated through. Remove from heat. Drizzle with lemon juice.