I like the taste of salmon, but its nutritional benefits are the real reason I try to cook with it at least twice a week. I even break my seasonal ingredient rule, cooking it no matter what month it is. Fortunately the “previously frozen” wild caught sockeye salmon is available even when the fresh is not.
My last recipe of 2015 is my favorite kind, incorporating protein, carbohydrate and vegetable all together for a one dish dinner that goes from kitchen to table in 45 minutes. These salmon cakes are a bit different from others, using shredded potatoes to make them a bit heartier. They can be made ahead and refrigerated or cooked right away and they’re even good eaten cold the next day.
I’m suggesting a couple shortcuts by using the pre shredded potatoes available in the refrigerated section of most grocery stores and a package of cleaned baby kale or arugula greens. Feel free to adjust the amounts of lemon zest, dill and cayenne pepper seasonings to your liking. I like them just the way they are or you can top them with a spoonful of Greek-style yogurt or Raita (Indian cucumber yogurt sauce).
Here’s to a healthy 2016. Happy New Year!
- 1 pound wild caught salmon (I prefer sockeye and previously frozen is fine), skin and any bones removed (ask seafood department to do this)
- 2 cups (8 ounces) shredded potatoes (the packaged Simply Potatoes in the grocery refrigerator section work great or about 1 large peeled russet potato - squeezed of excess moisture once shredded)
- 2 eggs
- ½ cup breadcrumbs or panko
- 2 tablespoons chopped green onions or shallot
- 2 teaspoons lemon zest
- 1 teaspoon kosher salt
- 1 teaspoon dill
- ¼ teaspoon cayenne pepper
- 3 tablespoons vegetable oil
- 5 ounces baby kale or arugula or a combination
- 2 tablespoons olive oil
- 1 -2 tablespoons lemon juice
- Kosher salt
- For the salmon cakes, cut salmon into about 2-inch chunks, then put in the bowl of a food processor fitted with a steel blade; pulse just until coarsely chopped (it’s okay if some small pieces remain); transfer to a bowl. Add shredded potatoes, eggs, breadcrumbs, green onion, lemon zest, salt, dill and pepper and stir until evenly combined. Chill mixture 15 to 30 minutes, depending on how much time you have (this will make it easier to form into cakes).
- Form salmon mixture into 8 cakes (about 2 inches by ¾ inches size). Salmon cakes can be made ahead to this point and refrigerated 24 hours, if desired.
- Heat vegetable oil in a large skillet over medium heat; add salmon cakes in a single layer and cook until lightly browned and cooked through, about 3 to 4 minutes per side.
- To serve, toss kale or arugula with olive oil, lemon juice and salt; divide on four plates, along with salmon cakes.