It is all too easy for me to get in a rut with boneless, skinless chicken breasts (oops, didn’t mean to make that sound so gross) and serve up the same protein seven nights a week. Occasionally, we do ground turkey. And even more rarely, some form of pork or beef. But fish. I always forget you in my day to day!! And you’re pricey, so if I am going to splurge, it better be for a real good dinner. So, how about salmon cakes!! Very nice.
SALMON CAKES WITH CHIVE SAUCE
Serves about 12 cakes
2 cups mashed potatoes
1 pound salmon, cooked and shredded
1 egg
1 lemon, juiced and zested
1 tablespoon wheat flour
1/2 cup parsley, chopped
1/2 cup panko bread crumbs
1/2 cup greek yogurt
1/4 cup chives, chopped
1 clove garlic, minced
1 tablespoon lemon juice
Salt & pepper
Olive oil
Combine mashed potatoes, salmon, egg, and lemon juice (reserving 1 tablespoon) and zest, parsley, and panko into a large bowl.
Shape into large disks, about one inch thick. Coat in wheat flour. Season with salt & pepper.
Heat olive oil in a skillet over medium-high heat. Cook cakes on each side until golden brown.
Meanwhile, stir together greek yogurt, chives, garlic, and lemon juice. Top cakes with chive sauce.
- 2 cups mashed potatoes
- 1 pound salmon, cooked and shredded
- 1 egg
- 1 lemon, juiced and zested
- 1 tablespoon wheat flour
- ½ cup parsley, chopped
- ½ cup panko bread crumbs
- ½ cup greek yogurt
- ¼ cup chives, chopped
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- Salt & pepper
- Olive oil
- Combine mashed potatoes, salmon, egg, and lemon juice (reserving 1 tablespoon) and zest, parsley, and panko into a large bowl.
- Shape into large disks, about one inch thick. Coat in wheat flour. Season with salt & pepper.
- Heat olive oil in a skillet over medium-high heat. Cook cakes on each side until golden brown.
- Meanwhile, stir together greek yogurt, chives, garlic, and lemon juice.
- Top cakes with chive sauce.
Adapted from Jamie Oliver.