I will be the first to admit that fish is definitely not one of my favorite meals. I wouldn’t go as far to say I don’t like it, but never have I found myself desiring a piece of fish. Maybe it’s my lack of recipes for preparing it, or maybe it’s the fishy smell that lingers in my kitchen days after cooking it. However, this recipe fixes both those problems. Making salmon cakes always intimidated me, but these are simple to make and will leave your kitchen smelling amazing and your taste buds even happier. I love me a good sauce so maybe the fish in this recipe is just a vehicle to get this amazing and healthy lemon dill sauce into my belly. Either way I will be making these little patties of delight many more times over the summer! Enjoy!
*dice all vegetables quite small for this recipe*
- 1/2 lb cooked salmon (can substitute for canned salmon)
- 4 Tbsp butter
- 4 Tbsp olive oil
- 3/4 cup diced red onion
- 1 1/2 cups diced celery
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1/4 cup minced fresh parsley
- 1 Tbsp capers, drained
- 1/4 tsp hot sauce
- 1/2 tsp Worcestershire sauce
- 1 1/2 tsp seafood seasoning
- 1 cup breadcrumbs
- 1/3 cup mayonnaise
- 2 tsp Dijon mustard
- 2 large eggs, lightly beaten
Lemon Dill Sauce
- 3/4 cup greek yogurt
- 3 Tbsp buttermilk (or 3 Tbsp regular milk with 1 tsp lemon juice)
- 2 Tbsp chopped fresh dill
- 1 Tbsp chopped fresh parsley
- 1 Tbsp grated lemon zest
- 2 tsp fresh lemon juice
- 1 garlic clove, minced
- Place 2 Tbsp of the butter, olive oil, onion, celery, peppers, parsley, capers, hot sauce, Worcestershire sauce,and seafood seasoning in a large pan over medium-low heat and saute until the vegetables are soft, about 15 to 20 minutes. Season with salt and pepper and let cool.
- Place the bread crumbs on a baking sheet and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
- Flake the salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into cakes.
- Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large pan over medium heat. Add a few salmon cakes at a time and cook for 3 to 4 minutes on each side, until browned. Drain on paper towels. Keep them warm in a preheated 250 degree F oven and serve hot with fresh lemon dill sauce.
The opposite for courage is not cowardice, it is conformity. Even a dead fish can go with the flow. ~ Jim Hightower