This is a great seafood dish at a fraction of the cost! Using canned salmon, you don't need to worry over the fish counter's availability at your grocery and you can justify serving these dreamy little cakes for a dinner party. But they're equally as good as a weeknight meal and my one year-old even loves them! Make a bunch and freeze them to pan-fry later, make a bit-sized version to serve as hor d'oeuvres, throw them on a toasted bun as a sandwich, or on a bed of lettuce as a salad. Play around with the ingredients, changing things up as your tastes dictate!
For the salmon cakes:
1 14.75-ounce can boneless, skinless pink salmon, drained
1 large egg, beaten
1/3 cup chopped, fresh chives
2 cups panko, plus more as needed
1/2 cup frozen corn, thawed
1/4 mayonaise, plus more as needed
2 tablespoons Dijon mustard
1 tablespoon capers, drained
1 tablespoon lemon zest
1 tablespoon lemon juice
3 tablespoons vegetable oil
3 tablespoons butter at room temperature
For the sauce:
1/2 cup plain Greek yogurt
1 1/2 tablespoons capers
1 tablespoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Make the salmon cakes. Using a fork, flake the salmon into 1/2-inch pieces in a mixing bowl. Add the egg, chives, 1/2 cup panko, corn, mayonaise, mustard, capers, lemon zest, and lemon juice. Mix gently until just combined. Adjust mayonaise and/or panko if mixture is too dry or wet. Form into 10 patties, about an inch thick. Carefully coat in the remaining panko, place in a single layer on a baking sheet, and refrigerate 20 minutes.
In a nonstick skillet, heat the oil and butter over medium heat. Add the salmon patties and cook 7-8 minutes per side, until golden and crispy. Drain on paper towels.
Make the sauce. Combine all ingredients in a blender of food processor and process until smooth.
Arrange the salmon cakes on a platter and serve the sauce alongside.
Serves 4-6.
Recipe adapted from Weeknights with Giada, by Giada de Laurentiis.
Pairs well with Snap Pea and Edamame Saute.
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