Salmon & Dill Cakes with Cucumber Sauce
These salmon cakes can be made ahead, covered and kept in the refrigerator for a few days for a quick lunch or dinner because the salmon is pre-cooked. The cucumber sauce will last several days also, and actually be better day 2 than it was when fresh. Of course, for best flavors and highest nutrition value, begin with fresh everything. (This post utilizes the “//” which is my marking for best choice on the left//okay choice on the right. Read the “Athletic Training and Food” section on for a complete explanation.)
Cucumber Dill Sauce
1 fresh cucumber
1/4 c. chopped fresh dill
2 Tbsp. fresh mint, chopped
1 small shallot, finely chopped
8 oz. plain Greek yogurt // low-fat sour cream (the fat-free variety is evil, but can be used)
pinch of salt
1. Peel the cucumber and remove the seeds, if any (English cucumbers are perfect for this recipe, but not necessary.)
2. Grate the cucumber with a cheese grater and set in a fine mesh strainer to allow the water to escape. Alternatively, you can use paper towels, but try not to lose to much of the vegetable that will stick to the towel. Set aside for about 15 minutes. Sprinkle with salt.
3. Chop the shallot, dill and mint and place in a bowl; mix in the yogurt//sour cream. Taste and salt if the flavors need to be enhanced a tad.
6 Salmon Filets
1/2 c. Lemonaise Light (or Veganaise or something similar)//mayonnaise
1/4 c. chopped fresh dill
1/4 c. chopped caperberries (the large ones are best for this recipe, if you use the small, they don’t really need to be chopped)
2 Omega-3 eggs, lightly beaten//2 eggs
1/4 c. or so of gluten free flour or cornmeal (I used potato starch for the ones in the picture)
Salt & Cracked Pepper
1. Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
2. Place the salmon filets on the baking sheet and brush with olive oil. Crack pepper on the salmon and sprinkle each filet with a pinch of sea salt.
3. Bake in the over on the medium rack until just pink, about 15-20 minutes, but check for doneness. Do no overcook and dry out the salmon, it has the opportunity to cook again once it’s made into a patty, so being a bit undercooked is better than being overcooked.
4. Remove from the over, and place the salmon, still on the parchment, on a rack. Cut the lemon in half and squeeze 1/2 of the lemon over the hot salmon allow to cool to room temperature.
5. While the salmon is in the oven, chop the dill and caperberries. Mix into the Lemonaise Light and set aside.
6. When the salmon is completely cooled, place in a large bowl and flake apart with a fork.
7. Add the beaten egg to the salmon and mix until incorporated.
8. Add the Lemonaise/herb mixture and mix. Cover with a plastic wrap to keep it moist and refrigerate (this will help the patties stay together, but is not necessary if you don’t have time).
9. Place the cornmeal or flour in a shallow bowl.
10. Make small patties from the salmon mix, about an inch thick, and dredge into the flour or meal. Place on a plate or tray.
11. When you are ready to make the patties, light fry each in a castiron skillet if you have one, with a bit of oil over medium low heat, about 3-4 minutes per side. Cover while it is cooking. It is important to keep the heat low because you only want to warm the pre-cooked salmon and give the outer surfaces a nice crisp. Just before removing the salmon cake from the skillet, squeeze the lemon over it again.
12. Serve with a dollop of the cucumber sauce and a side salad with champagne vinaigrette dressing.
1. Serve on a multigrain roll for added substance.