Salmon Cakes with Cucumber Dill Salad
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Salmon Cakes with Cucumber Dill Salad

1. 1 lb. salmon (skin removed), diced -
2. 1 shallot, minced -
3. 2 tbsp. capers -
4. 1 garlic clove, minced -
5. Juice and zest of 1 lemon, divided -
6. 6 tbsp. fresh dill, divided -
7. 1 egg white -
8. 1/2 c. panko bread crumbs -
9. 1/2 c. Greek yogurt -
10. Kosher salt -
11. Freshly ground black pepper -
12. 2 tbsp. white wine vinegar -
13. 3 tbsp. extra-virgin olive oil -
14. 1 cucumber, halved lengthwise and thinly sliced -

How to cook deliciously - Salmon Cakes with Cucumber Dill Salad

1. Stage

In a food processor, combine salmon, shallot, capers, garlic, 3 teaspoons lemon zest, 1 tablespoon lemon juice, and 3 tablespoons dill and pulse several times to combine. Add egg white and panko crumbs and pulse until combined. Transfer to a bowl and divide salmon mixture into 8 patties.

2. Stage

Make dip: In a small bowl, whisk together Greek yogurt with remaining lemon zest and lemon juice. Season with salt and pepper. Chill until ready to use.

3. Stage

Make cucumber salad: In a large bowl, whisk together vinegar and olive oil. Add cucumber, onion, and remaining dill and toss gently to combine.

4. Stage

Season salmon patties with salt and pepper. Heat a lightly oiled nonstick skillet over medium-high heat, then cook salmon patties until golden and cooked through, 2 to 3 minutes per side.

5. Stage

Serve salmon cakes with cucumber salad, yogurt dip, and lemon wedges.