Salmon Cakes

Nicole Jimenez

Hubby went Salmon fishing for the first time. It sounded like a great time but I'm not a morning  person and the idea of being on a cold boat at 5am is NOT my cup of tea. He loves this stuff. So... he fishes, i cook! :)

We had Salmon for about three days. I did the usual grilled salmon the first day and then I decided to try something new with these cakes. I am a HUGE crab cake lover so I used that as my 'inspiration' and i think I might like these better!! I was pleasantly surprised with how well they came out. And the dill dip was the finishing touch to a light, tasty meal.

What you'll need:

1 cup gold Zucchini (grated)
1 cup Carrots (grated)
1 onion (grated)
1 cup panko
1 Salmon Filet (about 1-2 cups of flaked, cooked salmon)
2 eggs
Salt & Pepper

For the dip:
Creme Fraiche (sub with Mayo if you prefer)
Dijon
Dill
Lemon Juice (optional)

Directions: Combine zucchini, carrots, onion in a cheese cloth and strain all the liquid. This will keep your cakes from being to watery. They will hold together nicely.


Once strained, add panko, eggs, S&P. 

Then add flaked salmon.

Make your cakes. Form into cakes about 1/2-1 inch thick. Once formed, put cakes in the freezer for about 5 minutes just to set.

While it's setting, combine your ingredients for the dip, to taste. I'm not a huge Dijon fan so I only added a spoonful to the full container of creme fraiche. It makes a tart tasting dip that will be great with your cakes.

Remove cakes from freezer and cook about 4-5 minutes per side until golden. Enjoy as-is or serve on a quick arugula salad (I dressed my arugula with lemon juice and olive oil and added a few sliced red onion).

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Cara Cara Orange Juice
Blood Orange
Butter Lettuce
Pomegranate Seeds
Blueberry Goat Cheese
Mint

1. Dice and Slice. Dice the apples and beets into bite-sized pieces.

2. Juice the orange. Juice the orange and let the beets and apples sit in the juice to absorb the flavor (this will help the raw beets taste less like a root veggie). Season with salt and pepper. Let sit in the fridge while you work on your nuts.

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