Remember the Lemony Salmon with Yogurt-Dill Sauce I made a couple weeks ago? If you don’t know what I’m talking about, check it out. Anyway, I had plenty of dill leftover afterwards. It’s kinda been hiding out in the veggie drawer of our fridge, awaiting an uncertain future. Since we know how well dill pairs with salmon, I wanted to find another way to combine the two. Then I remembered I’d bought some canned salmon recently and came up with this:
Tangy Salmon Cakes
1 15-oz can salmon, skin and bones removed
2 tbsp bread crumbs
2 tsp Old Bay Seasoning
1 tsp Dijon mustard
2 tbsp. fresh dill
2 tbsp. chopped onions
salt and pepper to taste
2 tbsp canola oil
Place all ingredients in bowl and mix thoroughly. Form mixture into 9 balls, then flatten each ball into a patty shape.
Take a nonstick pan and heat over medium-high heat. Add oil and heat.
Once oil is hot enough, lightly fry salmon cakes 4-5 at a time until golden brown on both sides.
As you can see, mine got a little more than golden brown, but they still taste good!
REMINDER!! My Cookbook and Spice Kit give-away deadline is this Friday!