We all know that we are supposed to be eating more fish, but with all of the pollutants in the water and the mislabeling of seafood, this can be a difficult terrain to navigate. I covered some of the controversy as well as tips to secure yourself some nutritious salmon in my latest blog post. So what do you do after you've found a good source of salmon? There are so many ways to eat it, it's tough to pick out just one recipe to share with you, but this one is one of my favorites (although salmon ceviche is right up there too).
Here is what I love about Salmon Cakes, I can throw all of the ingredients into the food processor in the morning, transfer to a bowl, throw into the refrigerator and then cook them up in the evening. Prepping food ahead of time is important to me since from about 4pm on, I feel like my home has been taken over by the characters from Lord of the Flies but with more screaming and bit less bloodshed. Not only is the prep a breeze, but the recipe is flexible and allows me to use up what ever vegetables I have on hand. During the summer months when fresh dill, parsley, cilantro, onions, peppers, summer squash, and garlic scapes are plentiful, I try to stuff in as much as I can. During the winter months, they taste great with just a bit of onion and some dried spices. Ease and flexibility. Two of my favorite words when it comes to cooking. Enjoy!
2# wild salmon
2 garlic scapes
Juice of one lemon
1 bunch dill
Coconut oil (for frying)
(Dip or topping)
1/4 cup sour cream (optional)
1 clove garlic
Dill to taste
Remove skin from salmon (this works best if salmon is still slightly frozen). Chop into pieces and place in food processor. Chop veggies roughly and place those in food processor along with the herbs, lemon, salt and pepper. Crack eggs on top of veggies. Pulse food processor about 5 times until things are blended but not soupy.
Transfer to bowl and cook on stovetop or place in fridge until ready to fry. When you are ready to fry, heat coconut oil in a cast iron or stainless steel pan (I've found that cast iron works the best for this). When oil is hot, drop salmon mixture by rounded tablespoons onto the pan. When cakes are cooked around the edges, flip and use the back of a spatula or a fork to flatten the cakes. Cook for a few more minutes and then transfer to a plate.
To make the dip, blend all ingredients except the sriracha in a food processor or by using an immersion blender. Dallop on top of the cakes or use as a dip. Use sriracha to taste.