Here is what I love about Salmon Cakes. I can throw all of the ingredients into the food processor in the morning, transfer to a bowl, throw into the refrigerator and then cook them up in the evening. Not only is the prep a breeze, but the recipe is flexible and allows me to use up what ever vegetables I have on hand. During the summer months when fresh dill, parsley, cilantro, onions, peppers, summer squash, and garlic scapes are plentiful, I try to stuff in as much as I can. During the winter months, they taste great with just a bit of onion and some dried spices. Ease and flexibility. Two of my favorite words when it comes to cooking. Enjoy!
- 2 pounds wild salmon
- 2 eggs
- 2 garlic scapes
- 1 onion
- juice of one lemon
- 1 bunch dill
- unrefined sea salt
- coconut oil (for frying)
Dip or topping
- 1 avocado
- 1/4 cup sour cream (optional)
- 1 clove garlic
- Dill to taste
- Sriracha (optional)
- Remove skin from salmon. (This works best if salmon is still slightly frozen.) Reserve skin for later, if desired. Chop into pieces and place in food processor. Chop veggies roughly and place those in food processor along with the herbs, lemon juice, salt and pepper.
- Crack eggs on top of veggies. Pulse food processor about 5 times until things are blended but not soupy.
- Transfer to bowl and cook on stovetop or place in fridge until ready to fry. When you are ready to fry, heat coconut oil in a cast iron or stainless steel pan. (I’ve found that cast iron works the best for this).
- When oil is hot, drop salmon mixture by rounded tablespoons onto the pan. When cakes are cooked around the edges, flip and use the back of a spatula or a fork to flatten the cakes. Cook for a few more minutes and then transfer to a plate. Fry up the reserved skin for eating on the side.
- To make the dip, blend all ingredients except the sriracha in a food processor or by using an immersion blender. Dollop on top of the cakes or use as a dip. Use sriracha to taste.