What do you do with left-over salmon! Well… try this!
- 3 teaspoons extra-virgin olive oil, divided
- 1 small onion, finely chopped
- 1 stalk celery, finely diced
- 2 tablespoons chopped fresh parsley
- 15 ounces canned salmon, drained, or 1½ cups cooked salmon
- 1 large egg, lightly beaten
-
1½ teaspoons Dijon mustard
- 1¾ cups fresh whole-wheat breadcrumbs
- ½ teaspoon freshly ground pepper
- Creamy Dill Sauce, (recipe follows)
- 1 lemon, cut into wedges
- Preheat oven to 450°F. Coat a baking sheet with cooking spray.
- Heat 1½ 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.
- Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2½ inches wide.
- Heat remaining 1½ teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides 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. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.
- Make Ahead Tip: Prepare through step 3. Cover and refrigerate for up to 8 hours.
- To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about ⅓ cup.
Creamy Dill Sauce…
- ¼ cup mayonnaise
- ¼ cup plain yogurt
- 2 scallions, thinly sliced
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped fresh dill, or parsley
- Freshly ground pepper, to taste
- Combine mayonnaise, yogurt, scallions, lemon juice, dill (or parsley) and pepper in a small bowl and mix well.
- Make Ahead Tip: The sauce will keep, covered, in the refrigerator for up to 2 days.
- Enjoy!
Thank you Eating Well for this great tip!