Have you been wanting to figure out a way to add more salmon to your diet that is more creative than just a grilled fillet? Then check out this Salmon Cake recipe. It is filled with fresh dill, parsley, and lemon and is great as a "burger" or on its own served with a salad or some sautéed veggies. Here it's served with a high protein "aioli" that's made from whipped cottage cheese. The recipe for the aioli can be found below as well. Try out this recipe for a different dinner idea that packed with Omega 3's.
Ingredients:
1 lb of fresh Atlantic skinless salmon, poached - or your preference – you can also use canned, or cooked leftover from another meal, though flavor will vary.
1 egg
¼ cup mayonnaise
¼ cup chopped parsley
¼ cup chopped dill
1 cup panko bread crumbs divided (can be gluten free)
Zest of half a lemon
Salt and pepper to taste
3 tbsp Avocado or grapeseed oil
1 tbsp butter
Poaching liquid for salmon:
2 cups water
2 cups white wine
2 sprig of parsley
2 sprigs of dill
2 peppercorns
Directions:
Over medium low heat place poaching liquid ingredients in a rondeau.
Bring to a low simmer, but do not boil.
Add the salmon to poaching liquid and cover.
Salmon will poach while preparing the ingredients for the cakes. Check periodically during your prep to make sure the liquid doesn’t boil. Poach salmon for 15-20 min. Remove from liquid and let cool on a cookie sheet lined with paper towels. Pat excess water off of salmon.
Next add; mayo, egg, parsley, and dill in a bowl.
Flake cooled salmon into the bowl. Remove any bones.
Add ½ cup panko crumbs, lemon zest, salt and pepper.
Mix gently until all ingredients are combined.
Prepare a cookie sheet with remaining panko crumbs on half.
Make 6 salmon cakes out of your salmon mixture and coat the outside of each cake with the crumbs.
Place on the other end of the cookie sheet.
Prepare rondeau or skillet with 3 tbsp oil and 1 tbsp butter over medium to medium high heat to pan fry your cakes.
Pan fry cakes 3 or 4 at a time for about 2 to 3 minutes on each side until golden brown.
Remove from rondeau and place on a cookie sheet lined with parchment paper.
Alternatively, you can place crumbed cakes on a parchment lined cookie sheet, spray/coat with avocado oil and bake in a preheated 350F oven for about 10 minutes. Serve immediately.
You can refrigerate or freeze cooled cakes in a container to eat at a later time.
Refrigerate up to 3 days, 1 month in freezer.
Cottage Cheese Aioli
This "aioli" is an alternative to the traditional egg and oil version. This recipe will give you added protein if that's what you're after and it's a bit lighter in fat grams. I prefer using the full fat version of cottage cheese. Often times the low fat versions of anything sacrifice flavor, texture, and have added ingredients to substitute the fat.
Ingredients:
1 cup cottage cheese
2 tsp Dijon mustard
1 tsp lemon juice
lemon zest to taste
Salt and Pepper to taste
Add a few sprigs of dill for added flavor if you wish.
You can also add a 1/2 clove of garlic.
Directions:
Place all of the ingredients in a blender and blend till smooth. Give a little taste and adjust accordingly.
You can also use a food processor, but the consistency won't be as smooth as with the blender.
Store in a container in the refrigerator for a week.
This "aioli" can be used in place of mayonnaise. Slather on a brioche bun, use as a sauce like in the photo, use as dip for crudités and crackers, or thin with some water and try as a creamy salad dressing.
I'd love to know what you think!
Bon Appétit, Y'all!