Remix: Fresh Salmon Patties with Dill Sauce

Tuesday, April 17, 2012

A Kitchenista knows how to use leftovers wisely! I baked and then refrigerated the extra 1lb salmon fillet that was marinated with lemon and dill from Sunday's dinner. For Monday's dinner, I used it to make these delicious salmon cakes, an upgrade from canned salmon.

1 lb cooked salmon, skin removed
1/2 red onion, chopped
1 tsp minced garlic
1 egg, beaten
1 c. panko crumbs
3/4 c. plain Greek yogurt, drained
2 Tbsp chopped fresh herb mix (dill, basil, mint, parsley)
1 Tbsp chopped dill
1 lemon
1 tsp smoked paprika (regular paprika works too)
1 tsp garlic powder
Sea salt, to taste
Black pepper, to taste
Olive oil

Servings: 4
Prep Time: 10 min
Cook Time: 15 min
Equipment Needed: 1 large frying pan (oven-safe). If you do not have an oven-safe pan, you will also need a baking sheet.

Preheat your oven to 350°.  Over medium heat, saute the red onion, adding the minced garlic after the onion starts to brown. In a mixing bowl, break up the salmon and add the cooked onions & garlic, fresh herb mix and the juice of 1/2 the lemon. Season with paprika, sea salt and black pepper to taste. Add the egg and a spoonful of greek yogurt, and mix to incorporate. Add half of the panko bread crumbs, gently mix, and continue to add additional bread crumbs until the mixture is still moist but able to hold a shape. Form the salmon into four patties. Over medium-high heat, quickly sear the patties until brown on both sides (approximately 2 minutes each.) Transfer the pan to the oven, cover with foil and bake 10 minutes.

A quick dill sauce can be made in a small bowl by mixing the remaining Greek yogurt, juice from 1/2 a lemon, garlic powder and fresh dill. Add sea salt and black pepper to taste.

Serve the patties over mixed greens dressed in your favorite vinaigrette.

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