easy salmon cakes and dill sauce
these were really good..as for the *fishy* smell...I cant answer that Vickie, I didnt notice..I poached frozen salmon to make this dish..
Makes 4 servings
3 tsp evoo, divided
1 small onion, chopped
1 stalk celery, diced fine
2 tbsp chopped parsley
15 oz cooked salmon,,or canned salmon, drained (this maybe your answer vickie)
1 lg egg, beaten
1 1/2 tsp dijon mustard
1 pc whole grain bread crumbs( I made my own)
1/2 tsp ground pepper
1. Heat 1 1/2 tsp evoo in nonstick skillet,,add onion and celery, cook stirring till softened. Stir in parsley and remove from heat.
2. Place salmon in bowl and flake apart with fork. Add egg and mustard, mix well. Add onion mixture, breadcrumbs and pepper. Mix well.Make into 8 patties.
3. Heat remaining oil in non-stick fry pan over medium heat. Place 4 patties in pan till brown and a little crispy ..about 10 mins each side. Repeat with remaining patties.
Meanwhile make the dill sauce:
Creamy dill sauce"
1/4 c reduced fat mayo
1/4 c non fat plain yogurt( I used equal amounts of these two items)
2 green onions, chopped fine
1 tbsp lemon juice
1 tbsp dill weed ( I think I used more..I love dill)
fresh ground pepper to taste
this will also make a great dip....
these recipes are from the eating well site....
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