While out doing my errands today and what my girlfriend calls visiting my trapline as I frequent a number of shops on my regular errand run on the weekends with the DH, I had the idea of making salmon cakes in the back of my mind. You can use steelhead trout or other fish besides salmon but I was focussed on buying salmon. The ingredients call for one pound of salmon but I bought two pounds as I was going to make a double batch and freeze a number of cakes for future use. The cakes put aside for future meals were not cooked and were individually wrapped in plastic wrap and placed in a freezer bag. The salmon cakes turned out great and I will make this recipe again. This recipe also works well for leftover baked salmon or other fish when you are thinking about what to cook with leftover baked fish.
|Preparing salmon for baking.|
|Just before putting the potatoes on the stove to cook.|
|Cooked salmon has been chopped.|
|Potatoes have been mashed.|
|All the ingredients have been mixed together.|
|Using a non-stick pan to fry the cakes.|
|Ready to serve.|
1 pound fresh salmon or a an equivalent amount of canned salmon
2 medium size potatoes, peeled and cubed
1 tbsp butter
less than 1/4 cup milk
1 tbsp flour
2 tsp fresh dill. chopped or 1/2 tsp dry dill
juice from 1 fresh lemon or lime
1 cup of frozen or fresh peas
salt and pepper to taste
2 tbsp oil for frying
Place the salmon on a cookie sheet lined with tin foil and cook at 375 degrees F for 20 to 25 minutes. I like to spray the tin foil with cooking spray before I put the salmon on the foil. You can season the salmon with salt and pepper if desired. Remove from the oven and let cool.
While the salmon is cooking, cook the cubed potatoes on medium heat on the stove until they are soft. Drain the potatoes, add the butter and milk to the pot and mash the potatoes. Let the potatoes cool.
Into a medium size mixing bowl add the salmon and chop it until it is flaked. Add the potatoes, egg, flour, dill, lemon or lime juice and salt and pepper. Mix well. If using frozen peas, microwave them in a bit of water in a covered dish for two minutes. Drain and add the peas and gently combine so that the peas are distributed throughout the mixture.
Add the oil to a non-stick frying pan and heat on medium high until the oil is hot. Gently shape the salmon mixture into about 7 cakes and place each one in the pan. I used my hands to shape the cakes. Reduce the heat to medium and cook on both sides until they are crispy brown. Two or three cakes per person (depends on appetite) makes a nice meal along with a salad.