salmon, who knew?

At one point, many years ago, I used to really enjoy salmon. Then either my freshman or sophomore year of college I made a salmon dish that was beyond horrible. Ever since, I haven’t been able to eat it – with the exception of smoked salmon. That is until the Dinner: Impossible party at Bar Cento where chef Sawyer made this awesome poached salmon in olive oil. I enjoyed it so much, I decided to give this ultra healthy fish another go-around.

Two times now I’ve made these super quick and simple salmon cakes from Gourmet. Not only are they really tasty, but it really is an easy dish to make in less than 20 minutes – which is ideal after work.

There is a lemon yogurt sauce that accompanies them, but I haven’t used it. The cakes, to me, are good as is.

Salmon Cakes
1 pound skinless salmon fillet, cut into 1/2-inch pieces
2 (6-inch) pita rounds or 3 slices firm white sandwich bread, torn into small pieces (I used whole grain bread)
1/4 cup mayonnaise (I used Miracle Whip; never did like real mayo)
1 large egg, lightly beaten
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
2 tablespoons chopped chives, divided
1 1/2 teaspoon grated lemon zest, divided
2 tablespoons olive oil
3/4 cup plain whole-milk yogurt
1 teaspoon fresh lemon juice

Mix together salmon, pita, mayonnaise, egg, coriander, cayenne, 1 tablespoon chives, 1 teaspoon zest, and 1/2 teaspoon salt. Season with black pepper and form into 4 cakes (4 inches in diameter).

Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers. Cook salmon cakes, turning over once, until golden and just cooked through, 6 to 7 minutes total.
Stir together yogurt, lemon juice, 1/4 teaspoon salt, remaining tablespoon chives, and remaining 1/2 teaspoon zest. Serve salmon cakes with sauce.

One Comment

  1. Kelly and José
    Posted October 9, 2008 at 2:25 pm | Permalink

    I felt very similarly about Salmon until recently having tried the prepared Salmon/Shrimp Cakes at Heinen’s — they are pretty much amazing :)

    In the meantime, we will definitely have to try that recipe*