POTATO, SALMON AND SPINACH PATTIES WITH GARLICKY DILL CREAM
These patties were inspired by a trip to a Southern diner with a memorable salmon patty on the menu. The secret to their soft and creamy texture? Mashed potatoes, of course. So here is a graceful dish that gives you a way to use leftover mashed potatoes by combining them with salmon and spinach and giving them a bread-crumb coating. They end up golden and crunchy and absolutely bursting with salmon.
Provided by Melissa Clark
Categories lunch, main course
Time 1h15m
Yield 12 patties
Number Of Ingredients 14
Steps:
- Squeeze as much water from spinach as possible. Place in a bowl and add potatoes, salmon, 1 cup panko, 2 eggs, salt and pepper; mix well to combine.
- Place remaining bread crumbs in a wide, shallow bowl. Place remaining eggs in a second bowl and beat lightly. Place flour in a third bowl.
- Form spinach mixture into 3-inch patties, about 3/4-inch thick. Dip each patty into flour, tapping off excess, then the egg, letting excess drip into bowl. Coat evenly with panko crumbs. Transfer patties to a large baking sheet. Cover with plastic wrap and chill for at least 30 minutes and up to 4 hours.
- Meanwhile, make dill cream: In a mortar and pestle or with the back of a knife, mash garlic and salt together to make a paste. Stir it into the sour cream or yogurt. Add dill and pepper. Taste and adjust seasonings, if necessary. Chill until ready to serve.
- Heat 1/4-inch oil in a large skillet over medium-high heat; if using olive oil, you don't need to use good extra virgin oil. Cook patties in batches, turning once halfway through, until golden and cooked through, about 3 minutes a side. Transfer to a paper towel-lined plate to drain. Serve hot, with a dollop of dill cream.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 10 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 351 milligrams, Sugar 2 grams, TransFat 0 grams
SLOW-ROASTED SALMON WITH POTATO SALAD & DILL & MUSTARD MAYONNAISE
Feed a crowd of up to 10 with this slow-roasted salmon served with a dill and mustard mayonnaise. Enjoy with potato salad.
Provided by Tom Kerridge
Categories Dinner
Time 1h15m
Yield Serves 8-10
Number Of Ingredients 12
Steps:
- Heat the oven to 120C/100C fan/gas ½. Scatter the lemon slices, thyme sprigs and reserved dill stalks over the base of a large, shallow roasting tin or baking tray. Season the salmon generously with salt and pepper and rub half the olive oil all over the fish. Lay the salmon skin-side up on top of the lemon and herbs. Roast for 45-50 mins until the fish feels firm and a corner of skin peels away easily. If you have a digital thermometer, the salmon should be at about 55C when ready. Leave to cool slightly in the tin.
- While the salmon is cooking, tip the potatoes into a pan of cold salted water and bring to the boil. Reduce the heat to a simmer and cook for 10-15 mins until just tender. Drain. Mix the mustard, lemon juice and olive oil together in a large bowl, and season with salt and pepper. Tip the hot potatoes into the bowl and toss to coat in the dressing. Set aside. Can be served hot or made a day ahead and chilled.
- Carefully lift the salmon onto a serving platter, if you like (it can also be served directly from the tin). Peel away and discard the skin, then use a cutlery knife to neatly scrape away the grey meat on top (see quick fishcakes recipe, below, to use it up), leaving the pink flesh underneath. The salmon is now ready to eat warm, or leave to cool completely and eat at room temperature. (See tip for garnishing the salmon, below.) Will keep chilled for up to two days. Can be served cold.
- For the mayonnaise, mix all of the ingredients together in a small bowl. Can be made a day ahead and kept chilled. Just before serving, brush the rest of the olive oil over the salmon and season with sea salt. Serve with the potato salad and dill & mustard mayonnaise on the side.
Nutrition Facts : Calories 516 calories, Fat 34 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.5 milligram of sodium
SALMON PATTIES WITH DILL MAYONNAISE
Smoked Salmon Patties are scrumptious fish cakes filled with smoked salmon, dill and a touch of Parmesan Cheese. They are flaky and flavorful on the inside and crispy and crunchy on the outside. You can serve with fresh lemon wedges or my easy dill mayo.
Provided by Beth Pierce
Categories Fish
Time 15m
Number Of Ingredients 15
Steps:
- 1. Combine the smoked salmon, panko breadcrumbs, minced onion and garlic, mayonnaise, Dijon mustard, eggs, dill weed, fresh cracked black pepper and freshly grated Parmesan in a large bowl. Stir to combine and shape with your hands into small patties.
- 2. Add oil to large skillet over medium heat. Cook the patties until golden brown on both sides; approximately 2-3 minutes each side.
- 3. Mix together the mayonnaise, fresh lemon juice, dill weed and garlic powder in a small bowl. Serve the dill mayo with the warm salmon patties.
PAN-GRILLED SALMON WITH LIME AND DILL
This recipe is a result of a pregnancy craving for salmon on a day when I didn't have much time to cook; serve with boiled potatoes or rice and a microwaved veggie for a quick, easy dinner. It turns out juicy and moist, although firm-- just the way I like it! The mayonnaise-coating method is a favorite of my dad's for grilling fish, and I like to pan-grill on cold days. I also love the tastes of lime and dill with salmon, so there you are!
Provided by ketchupqueen
Categories < 30 Mins
Time 18m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse salmon and pat dry. Remove any bones that are sticking out.
- Rinse limes.
- Put 3/4 cup mayonnaise in medium bowl.
- Cut limes in half. Ream juice of limes into bowl.
- Mix with whisk or fork until smooth, taking care to remove any seeds that get in the bowl. If necessary, add more mayonnaise until mixture is consistency of a smooth, fairly thin cream sauce WITH NO LUMPS.
- When mixture is smooth, add dill to taste. Crumple between fingers before adding to release extra flavor. Add salt to taste. Mix until dill and salt are evenly distributed.
- Add salmon to mayonnaise-lime mixture.
- Prepare a nonstick frying pan: spray with non-stick cooking spray and place on stove over medium-high heat.
- When pan is hot, carefully place salmon in pan. (If you are doing more than two steaks, you may need to do this in shifts, two at a time.) With a pastry brush, brush additional mayonnaise-lime mixture over the top surface and sides of the salmon periodically.
- When salmon is opaque about halfway through and lightly browned (about 2 to 4 minutes), brush salmon once more and flip.
- Brush sides a few more times, then allow to cook through (about 2 to 3 more minutes.) Salmon is done when opaque and firm all the way through the thickest part.
- Remove salmon from pan and serve while very hot!
POTATO SALMON PATTIES
My kids do not like anything fishy. I snuck this one by them and they loved it. I serve them as snacks, sandwiches, or as dinner with rice and a veggie on the side. Personally I like to dip them in horseradish and snack away!! Hope you like them.
Provided by JoyLee
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 45m
Yield 5
Number Of Ingredients 10
Steps:
- In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
- Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.
Nutrition Facts : Calories 251.9 calories, Carbohydrate 8 g, Cholesterol 110.7 mg, Fat 13.8 g, Fiber 0.8 g, Protein 23.1 g, SaturatedFat 2.7 g, Sodium 509.2 mg, Sugar 1.4 g
SALMON AND DILL POTATO PATTIES WITH LIME MAYONNAISE
This is a variation on the classic salmon patty. I know there are a lot of recipes out there for these but this is worth a try, the lime mayonnaise may really be the thing that sets them apart. These are also great in a sandwich with the mayonnaise to keep it from being too dry. (from Fast Food, my fave cookbook)
Provided by MellowMel
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the potatoes in a large saucepan of boiling water for 12-15 minutes, or until tender. Drain well and cool.
- Meanwhile, combine the lime rind and 1 cup of the mayonnaise.
- Transfer the potato to a large bowl, then mash roughly with the back of a spoon, leaving some large chunks. Stir in the salmon, dill and spring onion and season. Mix in the egg and the remaining mayonnaise. Divide into eight portions, forming palm-size patties. Press lightly into the breadcrbums to coat.
- Heat the oil in a non-stick frying pan and cook the patties, turning, for 3-4 minutes, or until golden brown. Drain on paper towels. Serve with a dollop of lime mayonnaise, rocket leaves and lime wedges.
Nutrition Facts : Calories 758.3, Fat 45.9, SaturatedFat 7, Cholesterol 114.5, Sodium 838, Carbohydrate 56.9, Fiber 4.4, Sugar 8.4, Protein 31.1
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