Mini Salmon Cakes With Dill Sauce Recipes

MINI SALMON CAKES WITH DILL SAUCE

Steps:

• Mix salmon, mayo, mustard, cracker crumbs, egg and about 2/3 of the onions just until blended.
• Refrigerate 30 min.
• Shape salmon mixture into 24 (1-1/2-inch) balls.
• Add half the salmon balls to nonstick skillet; flatten slightly into patties. Cook on medium-low heat 5 min. on each side or until done. Transfer cooked salmon patties to shallow dish; cover to keep warm. Repeat with remaining salmon balls.
• Cook cream cheese spread and milk in same skillet on medium-low heat 3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly with whisk. Add lemon zest, dill and remaining onions; mix well.
• Return salmon patties to skillet; cook 3 to 5 min. or until heated through. Remove from heat. Drizzle with lemon juice.

SALMON PATTIES WITH DILL SAUCE

Steps:

• Mix salmon, breadcrumbs, onion, Dijon mustard, egg, and lemon juice together in a bowl; form into 2 patties.
• Heat olive oil in a skillet over medium-high heat. Cook patties in the hot oil until lightly browned and cooked through, 4 minutes per side; season with sea salt and black pepper.
• Mix sour cream, dill, garlic powder, and sea salt together in a bowl; serve alongside salmon patties.

SALMON CAKES WITH CREAMY DILL SAUCE

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Place the Salt (1 teaspoon) skin side down onto a baking sheet. Drizzle each with Salmon (1 pound), about a teaspoon on each. Season with Olive Oil (as needed) and Freshly Ground Black Pepper (1 teaspoon)
• While waiting for the oven to preheat, begin chopping the Red Onion (1), Red Bell Pepper (1), Yellow Bell Pepper (1), Garlic (3 clove), Celery (4 stalk), Fresh Parsley (1 handful), and Capers (1 tablespoon).
• Roast salmon in the oven for about 15 to 20 minutes, depending on the size of your salmon, or until just cooked through. Remove from the oven and cover tightly with foil. Allow to cool down. Transfer to the fridge and let it chill completely.
• Heat a skillet over medium high heat. Add the Unsalted Butter (4 tablespoon), When melted, add the chopped small red onion, red bell pepper, yellow bell pepper, garlic cloves, celery, parsley, and caper.
• Cook about 5 to 8 minutes, until the veggsies are soft. Season with salt, black pepper, Worcestershire Sauce (1 tablespoon), Hot Sauce (to taste), and Old Bay® Seasoning (2 teaspoon). Cook a few minutes longer. Remove from the heat, transfer to a bowl
• Process the Bread (5 slice) in a food processor until it resembles coarse crumbs. Dump out onto a baking sheet and bake for about 2 to 5 minutes until golden brown and crispy. Remove from the oven and allow to cool.
• Separate the salmon from it's skin and flake it into a large mixing bowl. Add the Mayonnaise (8 tablespoon), Dijon Mustard (1 tablespoon), bread crumbs, cooked veggies, Large Egg (2), and a bit more salt and pepper.
• Gently stir and fold, making sure to not breakdown the salmon too much, until completely combined and well incorporated. Cover with plastic wrap and chill in the fridge for at least 30 minutes.
• Portion out the cakes and shape into patties, similar in size. Heat a large skillet over medium-high heat and add enough olive oil to cover the bottom. Dredge the salmon cakes in All-Purpose Flour (1/2 cup), then shake, and place in the pan.
• Sauté for about 2 to 5 minutes per side, until golden brown and crispy. Transfer to a baking sheet and keep warm in a 250 degrees F (120 degrees C) oven until ready to eat.
• Whisk Mayonnaise (1/3 cup), Sour Cream (1/3 cup), Horseradish (1 tablespoon), juice of Lemon (1/2), Fresh Parsley (1 tablespoon), Salt (1/2 teaspoon), Freshly Ground Black Pepper (1/2 teaspoon), Garlic Powder (1/2 teaspoon) and Fresh Dill (1/4 cup) together in a small bowl, until smooth.
• Taste and check for seasonings and adjust accordingly. Cover tightly with plastic wrap or store in an airtight container. Will keep in the fridge for up to 1 week.
• Serve the cakes with arugula, wedges of Lemon (1 1/2), and creamy dill sauce. The cakes can be made a few days in advance, and store in the fridge. Rewarm in the oven for a few minutes before serving. Enjoy!

SALMON CAKES WITH DILL SAUCE

Steps:

• Flake salmon so no large lumps remain.
• Add egg, mayo, salt, pepper, dill and breadcrumbs. Mix well.
• Form into four cakes. Coat with additional breadcrumbs.
• Heat a skillet over medium heat and melt 1 Tbsp of butter. Add olive oil.
• Fry cakes in skillet until golden on both sides -- about 5 minutes per side.
• Remove cakes and to the pan, add 2 tbsp butter and 2 tbsp flour. Cook, stirring, until the roux is bubbly.
• Slowly add the milk/salmon juice, stirring all the while.
• Simmer 3 minutes, adding dill during last minute of cooking.
• Serve over fish cakes.

SALMON FISH CAKES WITH DILL AND SPINACH SAUCE

Steps:

• Boil the potatoes in salted water until tender.
• Drain, return to the pan and mash thoroughly without milk, butter or water.
• Tip the mash into a mixing bowl.
• Meanwhile, place the salmon in a suitable pan and cover with 300ml water.
• Crumble in the stock cube and add the bay leaf.
• Bring the water to the boil, reduce the heat and cook the fish for five minutes a side (10 minutes if the fish is totally immersed).
• Turn off the heat, cover the pan and leave for five minutes.
• Add half the fish (keep the stock to use later), the tomato ketchup and anchovy essence (if desired) to the potato.
• Season generously with pepper and lightly with salt.
• Mix thoroughly until smooth.
• Now flake the remaining fish and fold through the mixture.
• Form handfuls into eight regular-sized fish cakes or sausages, or 12 smaller ones, laying the fish cakes on a plate as you go.
• Chill to firm for at least 15 minutes and up to 24 hours (covered with clingfilm) in the fridge while you make the sauce.
• Melt the butter and stir in the flour until smooth.
• Discard the bay leaf and gradually add the hot fish stock, stirring constantly, as the sauce comes up to the boil to avoid lumps.
• Add the milk and cream.
• Reduce the heat and simmer gently for five minutes.
• Shred the spinach.
• Stir spinach and dill into the thick, creamy sauce.
• Cook for a few minutes until the spinach wilts.
• Taste and adjust the seasoning.
• Preheat the oven to 400F or 200 degrees C.
• Oil a baking sheet.
• Dust the fish cakes with flour, shaking off any excess.
• Heat the oil in a frying pan and, when very hot, fry the fish cakes for about five minutes a side until nicely crusty.
• Transfer to the baking sheet and cook in the oven for 10 minutes.
• Reheat the sauce and serve with the fish cakes, adding a wedge of lemon.

MINI SALMON CAKES WITH LEMON-DILL AIOLI

Steps:

• Heat oven to 400ºF.
• Mix 1/3 cup mayo and next 5 ingredients in medium bowl. Stir in 2 tsp. zest and fish. (Mixture will be moist.) Mix lemon juice, garlic, dill, and remaining mayo and lemon zest until blended. Refrigerate until ready to serve.
• Combine bread crumbs and butter in separate bowl. Add 1 Tbsp. fish mixture; turn to evenly coat. Shape into ball; place on baking sheet sprayed with cooking spray. Repeat with remaining fish mixture, placing balls 1 inch apart on baking sheet; flatten with spatula to 1/4-inch thickness.
• Bake 10 min. on each side or until fish cakes are golden brown on both sides. Serve with mayo mixture.

HEALTHIER SALMON CAKES WITH LIME DILL SAUCE

Steps:

• To make the salmon cakes, first mix together yogurt, Parmesan cheese, egg, mustard, chives, parsley, shallot, garlic, salt and pepper in a large bowl.
• Gently mix salmon and panko breadcrumbs into the yogurt mixture.
• Divide salmon-yogurt mixture into 8 equal portions and shape into 2-inch cakes. Refrigerate for 1 to 4 hours.
• Meanwhile, prepare the lime dill sauce. In a medium bowl, stir together yogurt, lime juice, lime zest, dill, salt and pepper. Mix well and refrigerate until well chilled.
• To finish the salmon cakes, spray a large nonstick skillet with nonstick cooking spray and place over medium high heat.
• Slide cakes into the hot skillet and cook about 4 minutes per side or until golden brown and heated through.
• Serve the cakes hot with the chilled lime dill sauce.