These salmon cakes with mustard sauce go very well with a nice green salad. You know, all healthy and stuff.
I think I have a bit of a problem concerning salmon cakes. And the problem is, that I love them too much! I’ve made several varieties, some blogged and others not, but we love them so much. And we’ve found that our favorite way to have them is over a nice green salad.
Especially the ones that don’t hold together while cooking.
What?? That doesn’t happen to you? Just me, then? That’s ok, because they are delicious, nonetheless.
And for my dear husband who says he likes salad, but really wants minimal greens, lots of toppings, and half a bottle of dressing in one sitting, this is one of his favorite meals. And he eats it proportionally, unlike most other salads. I personally love salad – all kinds of salad – and plenty of greens and toppings.
Because I wanted to enjoy the mustard sauce, which in it’s true form isn’t the best for salad, I ate mine semi-separately as pictured. Some mixing, but mostly salad as it was and the salmon cakes with the mustard sauce. Which was amazing. Next time, I think I will try making the mustard sauce into a vinaigrette, to get the full salmon cake and salad combo, experience.
Either way, those salmon cakes were da bomb dot com. Yep, I said it. Crunchy pieces of red pepper, green onions, and all that delicious salmon. Yu-um.
AND! Consequently, I didn’t have any trouble with these falling apart while cooking! While J doesn’t care if they do, because they are just going to be crumbled in his salad anyway, it’s always disappointing to me when I go to flip a salmon cake and it breaks in half or crumbles apart. Because, I want the pretty finished product, in addition to it being delicious. Can you blame me?? And these succeeded in both areas. Pretty and delicious. Oh, and healthy, to boot! That’s a triple score, folks.
And a perfect way to close out the week, before weekend indulgence and game day food takes over. Amiright?
Salmon Cakes with Mustard Sauce
For the Salmon Cakes:
- 1 lb salmon fillets (I used 4 small fillets)
- 1 tsp each, salt and pepper
- 2 green onions, chopped (white and green parts separated)
- ¾ cup finely diced red bell pepper
- ¼ cup fresh parsley minced
- ½ tsp hot sauce
- 1 tsp Worcestershire sauce
- 1 Tbsp seafood seasoning, such as Old Bay
- ¾ cup panko breadcrumbs
- ½ cup Miracle Whip or Mayo
- 4 tsp Dijon mustard
- zest of 1 lemon
- 2 eggs
- Canola or olive oil, for cooking
For the Mustard Sauce:
- ¼ cup Miracle Whip or Mayo
- ¼ cup sour cream
- 2 tbsp Dijon mustard
- ¼ tsp dried dill
- ½ tsp garlic powder
- 1 tsp hot sauce
- salt and pepper, to taste
- Combine all the ingredients for the mustard sauce and stir to combine. Refrigerate until ready to use. The longer it sits, the better the flavors meld together.
- Heat a skillet over medium heat and add 2 teaspoons of oil.
- Add the white parts of your green onion and the red bell pepper, and saute until softened, about 5 minutes.
- Remove from heat and allow to cool while preparing the rest of the ingredients.
- Using the same skillet, place the salmon in skin-side down. Season with salt and pepper (I used about 1/4 tsp of salt and pepper on each of my 6 oz fillets) and cook for 2-3 minutes, until the skin-side is seared, then gently flip over with a spatula. Use a pair of tongs to gently remove and discard the skin.
- Cook for an additional 2-3 minutes until you can easily break the salmon apart with a spatula, and then finish cooking, an additional 2 minutes, or until the salmon is opaque and cooked through. Remove from heat and allow to cool slightly.
- In a medium bowl, combine the salmon, cooked veggies, parsley, hot sauce, Worcestershire sauce, seafood seasoning, Panko, miracle whip or mayo, mustard, and eggs. Stir or use clean hands to mix until evenly distributed and well-combined.
- Use a standard ice cream scoop, or 1/4 cup measuring cup, to portion the mixture into 12 equal sized salmon cakes. Use your hands to shape and compact the patties and place on a lined baking sheet.
- Place baking sheet in the fridge for 15-20 minutes, to help them firm up - which will help them hold together better while cooking.
- Heat 2 tablespoons of oil in a large over medium heat.
- Cook the salmon cakes, in batches if necessary, for 3-4 minutes per side, or until golden brown on both sides. Remove to a paper towel-lined plate and repeat process with subsequent batches, if necessary.
- Serve with the creamy mustard dipping sauce and a nice green salad!
Adapted from Delish Dlites
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