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Golden fried salmon cakes, seasoned with
fresh dill, are served with a dill-sour cream sauce laden with
chopped tomato, cucumber and onion.
Dilled Salmon Cakes
- Sauce:
1/2 cup sour cream
1/3 cup seeded, chopped tomato
1/3 cup seeded, chopped cucumber
1 tablespoon finely chopped onion
1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill
weed
Salmon Cakes:
1 (14.75-ounce) can pink salmon, drained, skin and bones removed
3/4 cup quick oats
1/3 cup milk
2 large egg whites, lightly beaten
2 tablespoons finely chopped onion
1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill
weed
1/4 teaspoon salt
- For Sauce: Combine all ingredients for
sauce in small bowl; mix well. Cover and chill while making salmon
cakes.
- For Salmon Cakes: Combine all ingredients
for salmon cakes in medium bowl; mix well. Let stand 5 minutes.
- Shape into 6 oval patties about 1-inch
thick.
- Lightly spray non-stick skillet with non-stick
cooking spray.
- Cook salmon cakes over medium heat 3 to
4 minutes on each side or until golden brown and heated through.
- Serve with sauce.
Makes 6 servings.
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