Quarantine Cooking | Salmon Cakes with Roasted Potatoes & Sour Cream Dill Sauce | #StayHome #WithMe

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed potatoes

Sweet potatoes add nutrition and flavor.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber and are gluten-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier but more expensive.

capers

💰Cheaper: green olives

Green olives provide a similar briny flavor.

Start by removing the bone from the canned salmon and flake it into smaller chunks.

Add chopped green onions to the bowl with the salmon.

Add a couple of spoonfuls of mayonnaise to the mixture.

Add a heaping spoonful of Dijon mustard.

Crack in one egg and add Worcestershire sauce to taste (about 1 tablespoon).

Sprinkle in Old Bay seasoning, garlic powder, and onion powder.

Squeeze in some lemon juice.

Mix the ingredients well before adding breadcrumbs to check the consistency.

Gradually add panko breadcrumbs until the mixture holds together but is not too dry.

Form the mixture into compact patties and place them on a parchment-lined cookie sheet.

Refrigerate the patties for about 30 minutes to help them firm up.

For the dill sauce, combine sour cream with chopped dill, garlic powder, and lemon juice.

Add a sprinkle of Old Bay seasoning to the dill sauce and mix well.

Prepare the frozen seasoned potatoes by adding a little olive oil and baking according to package directions.

Heat olive oil and butter in a pan over medium heat to fry the salmon cakes for about 5 to 7 minutes on each side until golden brown.

Serve the salmon cakes with the dill sauce, roasted potatoes, and a side of cornbread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens