Canned salmon is not very exciting on its own, but the addition of these simple ingredients elevates it to entree level! It's a great thing to whip up something yummy from basic pantry and 'fridge ingredients. Top it with a little Dijon, Lemon & Dill Sour Cream to make this "plain" dish special! Serves 4(The recipe for the Baked Mac and Cheese pictured above is coming soon!)
For the salmon cakes:
1 can of salmon, best quality
1/4 cup very finely-minced sweet onion
1/4 cup very finely-minced celery
1 teaspoon lemon zest (about 1/2 lemon)
1 Tablespoon freshly-squeezed lemon juice
1/2 cup fine, soft bread crumbs
2 eggs, beaten
Vegetable oil for cooking
Dijon, Lemon & Dill Sour Cream Sauce:
1/3 cup sour cream
1 teaspoon Dijon mustard
1/4 teaspoon lemon zest
1 Tablespoon lemon juice
1/4 teaspoon dried dill weed, or 1 teaspoon finely minced fresh dill
Combine all, cover, and refrigerate before making the salmon cakes.
To make the salmon cakes:
Put the salmon in a bowl and pick through it, removing any pieces of bone or gristle. Saute the onion and celery in a bit of vegetable oil until it is soft and translucent and add it to the salmon. Add the remaining ingredients and mix until thoroughly combined. Refrigerate for at least 30 minutes and up to several hours. to allow the flavors to blend. Divide into 4 equal portions and shape into 1/2-inch thick patties.
Heat a non-stick 10-inch skillet over medium heat. Add enough oil to lightly cover the bottom of the pan when it is swirled about. When the oil begins to shimmer and a little smoke appears. Add the salmon patties and cook until the bottom is thoroughly browned and the side begin to look cooked, about 10 minutes. (Reduce the heat if the cakes brown to fast, increase the heat slightly if they aren't browning after a few minutes. Use your best judgment!) Turn the cakes and cook on the other side until very brown and the center feels firm when pressed with a finger or spatula.
Remove to warm plates and serve immediately with sauce on the side.