Salmon Dill Cakes

If you have about 20 minutes to spend in the kitchen, Salmon Dill Cakes might be a tremendous dairy free and pescatarian recipe to try. For $3.47 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains around 26g of protein, 17g of fat, and a total of 437 calories. 843 people were glad they tried this recipe. A mixture of salmon, fresh dill, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. Many people really liked this main course. It is brought to you by Dizzy Busy and Hungry. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is outstanding. Try Salmon and Dill Burgers or Cakes, Dill & Caper Salmon Cakes, and Salmon Cakes with Dill Sauce for similar recipes.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

3 eggs

3 tablespoons fresh dill (can substitute 3 teaspoons dried dill weed), divided

4 cups frozen hash browns

1 teaspoon lemon juice

2 tablespoons olive oil

¼ cup onion, finely chopped

½ cup panko bread crumbs

½ teaspoon pepper

2 (6 ounce) cans boneless skinless salmon, drained

¼ teaspoon salt

Equipment:

frying pan

bowl

Cooking instruction summary:

Combine salmon, onion, eggs, 2 tablespoons dill, salt and pepper. Add the potatoes and the panko crumbs, and stir to combine.Form and press the salmon mixture into cakes, approximately 3 inches across.Heat 1 tablespoon olive oil in a large skillet over medium heat. Once it is heated, add the cakes and cook until brown, about 4-5 minutes.Flip the cakes and cook for another 4-5 minutes to brown the other side.Repeat process for the remaining cakes.Combine the sour cream, lemon juice, and remaining dill in a small bowl. Drizzle over the cakes or serve on the side.

 

Step by step:


1. Combine salmon, onion, eggs, 2 tablespoons dill, salt and pepper.

2. Add the potatoes and the panko crumbs, and stir to combine.Form and press the salmon mixture into cakes, approximately 3 inches across.

3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Once it is heated, add the cakes and cook until brown, about 4-5 minutes.Flip the cakes and cook for another 4-5 minutes to brown the other side.Repeat process for the remaining cakes.

4. Combine the sour cream, lemon juice, and remaining dill in a small bowl.

5. Drizzle over the cakes or serve on the side.


Nutrition Information:

Quickview
436k Calories
26g Protein
17g Total Fat
44g Carbs
22% Health Score
Limit These
Calories
436k
22%

Fat
17g
27%

  Saturated Fat
3g
20%

Carbohydrates
44g
15%

  Sugar
1g
1%

Cholesterol
169mg
57%

Sodium
331mg
14%

Get Enough Of These
Protein
26g
53%

Selenium
43µg
63%

Vitamin B3
10mg
54%

Vitamin B12
3µg
50%

Vitamin B6
0.96mg
48%

Phosphorus
350mg
35%

Vitamin B1
0.49mg
32%

Vitamin B2
0.54mg
32%

Potassium
1097mg
31%

Vitamin B5
2mg
27%

Copper
0.47mg
24%

Vitamin C
18mg
23%

Manganese
0.45mg
22%

Iron
3mg
21%

Magnesium
56mg
14%

Fiber
3g
14%

Folate
55µg
14%

Zinc
1mg
10%

Vitamin E
1mg
9%

Calcium
67mg
7%

Vitamin K
5µg
5%

Vitamin A
237IU
5%

Vitamin D
0.66µg
4%

covered percent of daily need
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Related Videos:

Salmon Cakes Recipe with Lemon Dill Sauce

 

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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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