salmon cakes with dill sauce

[mah]

this dish was mentioned on the low-carb thread....anyone have a recipe for same

[mightyh]

Here's a variation--gets good reviews on the CL recipe finder website... Let me know if you tryit cause it sounds good to me, too.

Mediterranean Salmon Cakes with Cucumber Sauce

Although clearly Mediterranean in influence, this dish isn't too far removed from an American coastal favorite: crab cakes. Serve with herb-seasoned rice.


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Ingredients
Sauce:
2/3 cup diced cucumber
2/3 cup plain low-fat yogurt
1/4 teaspoon dried dill
2 garlic cloves, crushed
Salmon cakes:
1 (14.75-ounce) can red salmon, drained
1 (15-ounce) can chickpeas (garbanzo beans), drained
1 cup fresh breadcrumbs (about 2 [1-ounce] slices)
1/4 cup sliced ripe olives
1/2 cup chopped fresh parsley
2 tablespoons lime juice
1 teaspoon hot sauce
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 large egg whites, lightly beaten
1 tablespoon vegetable oil, divided


Directions
Prep Time: 14 minutes
Cooking Time: 16 minutes

To prepare sauce, combine cucumber, yogurt, dill, and garlic in a small bowl.

To prepare salmon cakes, remove bones and skin from salmon. Place chickpeas in a medium bowl; partially mash chickpeas with a fork. Stir in salmon, breadcrumbs, and olives. Combine parsley and next 5 ingredients (parsley through egg whites) in a small bowl; stir into salmon mixture. Divide mixture into 12 equal portions, shaping each into a 3/4-inch-thick patty.

Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 6 patties; cook 4 minutes. Carefully turn patties over, and cook 4 minutes or until golden. Repeat procedure with 1-1/2 teaspoons oil and remaining patties. Serve with sauce.

[mah]

thanks for the recipe....i hope to be trying them soon...

[karole]

12 patties! are they freezable?

[mightyh]

Not sure if they're freezable....
The serving size is 2 patties... so it's six servings if that helps you at all.

I think I'm going to try these tonight so I'll let you know what I think.

[emilycat]

Karole,

Why don't you just halve the recipe?

[mightyh]

I made these tonight and thought they were a good, quick, from-the-pantry meal. Prep time including cooking is about a half hour and the taste is good. The salmon flavor was mild and you did taste the chick peas. As with most "cakes," I think the sauce is a must cause they get a little dry otherwise.

All in all about a 7.5 out of 10.

[Wendy w]

After great anticipation and with some of my favorite ingredients,I made these last night and was VERY disappointed. I halved the recipe and felt that it lacked flavor and they crumbled easily. I also used cooking spray instead of oil which may have been part of the problem. They reminded me of "kicked up" catfood (no, I don't eat it http://www.cookinglight.com/bbs/tongue.gif ).

After reading the gross food that your parents made you eat thread, I notice that many of you strongly dislike canned salmon. I personally would rather of had my mother's version: canned red salmon, chopped onion, lemon juice and black pepper on toast-it made a great lunch!

If any of you decide to make this, I suggest using more cucumber and garlic in the sauce, more lime juice and hot sauce in the salmon cakes and maybe a clove of garlic. In the future, I think I will stick to broiled, grilled and poached salmon recipes.

[KValley]

Wow Wendy W, now I'm worried! I was set to try these this weekend- on an impulse I bought canned salmon and have been wondering what to do with it, until I found this recipe last night on CL recipe search.

I'm still going to give it a go, based on mightyh's and the reviews on the website. I will follow your advice about adding more garlic and hot sauce- I love both. But I had planned to put them on the grill- think I will stick with the stovetop...

[Wendy w]

KValley,

I don't mean to worry you, but I have had things that I have liked better, that's all. I could have had an off night too and sometimes halving the recipe is not a good idea. Give it a try and let us know what you think.

[KValley]

We just had these for dinner (see recipe posted above). I definitely recommend more hot sauce, but overall the salmon cakes were very good. I didn't have a problem with crumbling cakes, but I do suggest a longer cooking time at a lower temp to cook them all the way through. Next time, I will put them on the grill- they will stay together.

DH loves garbanzo beans and it's a taste I want to cultivate- so these will be made again. With brown rice and asparagus, we just felt so healthy. http://www.cookinglight.com/bbs/smile.gif

Had them, oddly enough, with a Zinfandel. Should have been a Pinot Noir or oaky Chardonnay, but the Zin was already open.

[sneezles]

We truly love these salmon cakes with sweet potatoes and dill sauce:


* Exported from MasterCook *

Kumara and Salmon Fish Cake


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound salmon fillet -- skinned
1 pound Kumaras -- cubed
OR
1 pound sweet potatoes -- cubed
1/2 ounce butter
8 spring onions -- chopped
1 small garlic clove -- crushed
1 tablespoon "NAMIDA" New Zealand Wasabi Paste - Hot
2 tablespoons chopped fresh coriander
1 teaspoon ground cumin
2 egg whites -- lightly beaten
4 tablespoons seasoned flour
2 ounces fresh white breadcrumbs
1 tablespoon vegetable oil


Wash the fish fillets, and pat dry.

Cut each fillet into 3 thick slices and place in a pan.

Add the cold water, bring to the boil.

Remove from the heat and leave for 10 minutes.

Transfer the fish to a plate and allow to cool.

Cook the Kumaras (sweet potatoes) in boiling water for 10 -12 minutes until tender.

Drain well, and mash with a fork.

Set aside to cool.

Melt the butter in a frying pan, and fry the spring onions and garlic for 5 minutes.

Add the "NAMIDA" New Zealand Wasabi Paste and mix well.

Stir into the mashed Kumara (sweet potato) with the coriander, cumin and seasoning.

Remove the fish from its liquid, and pat dry.

Flake the fish.

Beat into the Kumara mixture with half the beaten egg until combined.

Cover and chill for 1 hour.

Shape the fish mixture into 12 rounds, and flatten each one.

Dust with a little seasoned flour.

Dip into the remaining beaten egg and then into the breadcrumbs.

Heat the vegetable oil in a frying pan.

Shallow fry the fish cakes for 3 - 4 minutes on each side until crisp and golden.

Drain, and serve immediately with the warm Tomato Sauce.

Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"

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Per Serving (excluding unknown items): 299 Calories; 10g Fat (30.4% calories from fat); 20g Protein; 32g Carbohydrate; 3g Dietary Fiber; 45mg Cholesterol; 241mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.



* Exported from MasterCook *

Dill Sauce

Recipe By :Mr. Marcel Kerval of Cafe de France, St. Louis, MO
Serving Size : 4 Preparation Time :0:15
Categories : New American Cuisine Sauces And Gravies


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup dry white wine
2 shallots -- finely chopped
1/2 cup chicken stock
2 fluid ounces evaporated milk
1 teaspoon clarified butter
2 tablespoons fresh dill -- chopped

TO PREPARE DILL SAUCE:
Add clarified butter to a medium saucepan. Over medium heat, add shallots and sauté. Quickly add chicken stock, white wine, reduce by half . Add evaporated milk and add chopped fresh dill.


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Per Serving (excluding unknown items): 61 Calories; 2g Fat (50.7% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 205mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat.