April 25, 2024

Salmon Cakes

June 26, 2015 by

Salmon Cakes

Not as fancy as crab cakes, but higher up the gourmet rankings than a tuna melt, these Salmon Cakes make a quick, protein-filled lunch that can be dressed up or down, depending on your mood.

Dressing up?  Stack them with a poached egg and hollandaise sauce, along with a side of steamed or grilled asparagus.  Going casual?  Serve the salmon cakes in a salad with a vinaigrette and some goat cheese, or with a fried egg and a side of roasted vegetables.  These would go great with tartar sauce or remoulade.  Any way you plate these up, you’ll love these savory salmon cakes!

Salmon Cakes

Ingredients:

  • 1 (14.75 ounce) can of boneless salmon
  • 2 teaspoons mayonnaise
  • 1 teaspoon mustard
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon dried dill
  • 1/2 cup chopped roasted bell peppers and onions (or 1/2 cup diced bell pepper and 1/2 cup diced onion, cooked in olive oil until soft)
  • 10 large crackers (use saltines, Ritz, or whatever plain cracker you have around)
  • 1 tablespoon butter
  • 2 tablespoons olive oil

Directions:

  1. Combine the salmon, mayo, mustard, celery salt, dill, peppers, and onions in a large bowl.  Crumble the crackers into crumbs and mix into  the salmon.
  2. Using a bowl or a cup (I used a half-cup measuring cup), pack the salmon mixture into 4 ounce portions.  Remove the salmon cakes from the cup and place them all on a plate.  Refrigerate for 30 minutes.
  3. In a large frying pan, heat the butter and oil together.  Cook the salmon cakes for about 8-10 minutes on one side over medium heat, until they have a nice golden crust.  Flip them carefully, and cook again for about 8 minutes.  Remove and serve warm.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet

Filed Under: At Home w/ GCH Tagged With: , , , , , , , ,

Salmon with Dill Cream Cheese Sauce

May 29, 2015 by

Salmon Dill Cream Cheese Sauce

I’m still struggling to find a good name for this recipe.  Two weeks ago, I had an omelet that had smoked salmon inside, and was topped by a cream cheese dill sauce.  It was so good!  It was like my favorite way to eat a bagel – without the bagel!  So I played around at home, eliminating the omelet factor in the equation, and got straight to the point—Salmon with Dill Cream Cheese Sauce!

Eat this with a salad or some roasted broccoli or asparagus.  The sauce recipe makes about half a cup, which is more than you’ll need to feed a family of four.  But fear not, it won’t go to waste!  It’s great on those same roasted vegetables, baked potatoes, and even as a dip for carrots (let it chill in the fridge for this, and maybe add a little more plain yogurt or diced green onion.)

Salmon with Dill Cream Cheese Sauce
(serves 4)

Ingredients:

  • about 1.5 pounds salmon fillets
  • drizzle of olive oil
  • 1 lemon
  • 1 heaping tablespoon cream cheese
  • 1 heaping tablespoon mayonnaise
  • 1 heaping tablespoon plain yogurt
  • 1/2 teaspoon dried dill (or use 1 teaspoon or more fresh dill)
  • salt and pepper
  • capers and diced red onion to serve

Directions:

  1. Heat the oven to 400*F.  Line a baking dish with parchment paper (optional, but it makes clean up much easier).  Lay salmon in baking dish in one layer – you may need to use another dish, or you can even use a sheet pan.  Drizzle with olive oil and season with salt and pepper.  Bake for about 14 minutes.
  2. Meanwhile, cut lemon in half and squeeze it into the bowl of a food processor.  Scoop in the cream cheese, mayo and yogurt.  Pulse to combine.  Add in dill, salt and pepper, and blend again.  Taste, adjust seasoning, and refrigerate until ready to serve.
  3. To serve, spoon a little sauce over the fish, and garnish with lots of capers and red onion.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

Filed Under: At Home w/ GCH Tagged With: , , , , , , , ,