Golden Crispy Salmon Cakes on Greens
This recipe is taken from the 2013 Milk Calendar. Fish cakes are always popular on restaurant menus but now you don’t have to wait for a night out – you can make them at home and it’s really easy! Use canned or leftover cooked salmon and cream and wait for the rave reviews.
- Prep: 15 min - 20 min
- Cooking: 12 min - 16 min
Ingredients
- 1 cup (250 mL) 18% table cream divided
- 2 tbsp (30 mL) freshly squeezed lemon juice
- 1 tbsp (15 mL) prepared horseradish
- 2 cans (each 213 g) sockeye salmon or 12 oz (375 g) cooked salmon
- 1 1/3 cups (325 mL) panko crumbs or bread crumbs divided
- 1 egg
- 1/2 tsp (2 mL) dried dill (or 1 tbsp/15 mL chopped fresh)
- 1/4 tsp (1 mL) each salt and pepper
- 2 green onions finely chopped
- 2 tsp (10 mL) butter softened (approx.)
- 6 cups (1.5 L) mixed baby greens
- 1 cup (250 mL) grape or cherry tomatoes halved
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Preparation
Place 3/4 cup (175 mL) of the cream in a bowl; gradually whisk in lemon juice, then horseradish. Cover and refrigerate for at least 15 min, until thickened or for up to 1 day.
Drain salmon, but do not squeeze dry (if using canned) and remove skin. In a large bowl, combine remaining cream and 1 cup (250 mL) of the crumbs. Add egg, dill, salt and pepper and stir with a fork to blend. Add salmon, flaking into small pieces with fork; stir in green onions. Shape into four cakes, each about 3/4-inch (2 cm) thick; place on a plate.
Spread remaining crumbs in a shallow dish.
Heat a large non-stick skillet over medium heat. Brush pan with a thin layer butter. Working with 2 cakes at a time, dip both flat sides into crumbs and add to pan. Cook, turning once, for 3 to 4 min per side or until golden brown and hot in the centre, adjusting heat as necessary to prevent burning. Brush skillet with more butter and cook remaining 2 patties. Discard any excess crumbs.
In a bowl, toss greens with half of the horseradish cream; arrange on serving plates. Top with hot salmon cakes and tomatoes; drizzle remaining cream on top.
Tips
Panko crumbs are a Japanese bread crumb that is very crispy and create a lovely coating on fish cakes like these. They’re readily available in supermarkets, often shelved with the sushi-making ingredients or in the fish department.
Tip for Kids: Kids can help mix up the salmon mixture and shape the cakes. If they like “mini” food, you can make 12 small patties instead of 4 large ones.
Variations:Add 2 oz (60 g) finely chopped smoked salmon with the cooked salmon and/or use 1 tsp (5 mL) wasabi powder or paste instead of horseradish and replace dill with 1 tbsp (15 mL) minced drained pickled ginger.
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Nutritional information
Per serving| Energy: | 437 Calories |
| Protein: | 27 g |
| Carbohydrate: | 22 g |
| Fat: | 27 g |
| Fibre: | 2.1 g |
| Sodium: | 271 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 10 % / 110 mg |
| Vitamin D: | 255 % |
| Vitamin B12: | 144 % |
| Selenium: | 99 % |
| Vitamin B6: | 42 % |
