Salmon Cakes with yogurt dill sauce
Active Time: 40 minutes / Cook Time: 30 minutes
Makes 2 servings, plus 2 leftover salmon cakes and ½ cup leftover dressing
- 12-14 ounces canned wild salmon, drained well
- 1 medium shallot, minced (about 4 tablespoons)
- ¼ cup finely diced celery
- ¼ cup finely diced red pepper
- 1 1/2 tablespoons each minced dill and parsley, or more to your taste
- 2 teaspoons Dijon mustard
- 1 slice almond flour bread, toasted and crumbled
- 1 egg
- 1 tablespoon full-fat unsweetened plain yogurt, if needed
- 1 cup full-fat unsweetened plain yogurt
- 2 tablespoons minced dill, plus more to your taste
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- Juice from ½ lemon
- Salt & pepper to taste
- Side Salad:
- 3 cups arugula
- Drizzle of olive oil or leftover lemon mint dressing
- In a large mixing bowl, combine salmon, shallots, celery, red pepper, herbs, mustard, and bread crumbs. Mix well.
- In a small bowl, whisk 1 egg and add it to the salmon cakes. At this point the mixture should be fairly wet (if it is not, add 1 tablespoon yogurt), but be able to stick together loosely.
- Line a small baking tray with all natural parchment paper. Using clean hands, form 6 medium sized cakes. Place them on the prepared baking tray and place them in the fridge for 20 minutes, to firm up.
- Pre-heat oven to 350 degrees F.
- In a small bowl, whisk together yogurt, dill, garlic, Dijon, and a pinch of salt and pepper. Taste and adjust seasoning to your liking. Set aside, in the fridge.
- Transfer 4 cakes to the oven and bake for 10-15 minutes, or until the tops turn golden. Gently flip the cakes over and bake for another 10-15 minutes.
- Serve salmon cakes topped with dill sauce, alongside mixed greens drizzled with olive oil or leftover dressing.
- Freeze the remaining serving of uncooked salmon cakes (2), to be cooked Day 1 next week.
- Reserve ½ cup yogurt dill dressing in an airtight container in the fridge, to be used Day 6.