Salmon Cakes -- Quad-Cities Online Recipe Book
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Main Dishes:

Salmon Cakes

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Ingredients

2 pounds skinless salmon fillet
Coarse salt
Ground pepper
1/2 cup thinly sliced scallions
1/2 cup plain dried breadcrumbs
1/2 cup chopped fresh parsley
1/4 cup light mayonnaise
1/4 cup Dijon-style mustard
2 eggs
2 tablespoons fresh lemon juice
3 tablespoons prepared horseradish
Lemon-herb sauce:
1/4 cup light mayonnaise
1/4 cup reduced fat sour cream
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh parsley, dill or cilantro
Coarse salt
Ground pepper

Instructions

Preheat oven to 400 degrees. Place fillet on a rimmed baking sheet, season with salt and pepper to taste. Roast until cooked through, 15 to 20 minutes. Let cool completely. Pat dry with paper towels. Break salmon into small pieces, flake with a fork. In a large bowl, combine scallions, bread crumbs and parsley. Add mayonnaise, mustard, eggs, lemon juice and horseradish. Mix gently until all ingredients just hold together. Form mixture into 8 3-inch wide patties. Place on a foil-lined baking sheet. Refrigerate until cold and firm, 20-30 minutes. Remove from refrigerator and place on broiler pan. Broil until lightly golden on top, without turning, 6 to 8 minutes. Meanwhile, prepare lemon herb sauce. Whisk together sour cream, lemon juice and herbs in a medium bowl. Add salt and pepper to taste. Serve salmon cakes with the sauce.

Ronald H. Schriefer, Moline




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