Salmon Cakes With Dill Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From QED Cooks S is for Seafood on WQED Pittsburgh. Ingredients:
1 (14 3/4 ounce) can salmon, skin and bones removed (reserve liquid) |
1 egg, lightly beaten |
1 tablespoon mayonnaise |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1/2 teaspoon fresh dill, chopped |
1/4 cup seasoned bread crumbs |
1/2 cup breadcrumbs (for coating cakes) |
1 tablespoon olive oil |
1 tablespoon butter |
2 tablespoons butter |
2 tablespoons flour |
3/4 cup reserved salmon liquid (add milk to make it 3/4 cup) |
1 tablespoon fresh dill |
Directions:
1. Flake salmon so no large lumps remain.
2. Add egg, mayo, salt, pepper, dill and breadcrumbs. Mix well.
3. Form into four cakes. Coat with additional breadcrumbs.
4. Heat a skillet over medium heat and melt 1 Tbsp of butter. Add olive oil.
5. Fry cakes in skillet until golden on both sides - about 5 minutes per side.
6. Remove cakes and to the pan, add 2 tbsp butter and 2 tbsp flour. Cook, stirring, until the roux is bubbly.
7. Slowly add the milk/salmon juice, stirring all the while.
8. Simmer 3 minutes, adding dill during last minute of cooking.
9. Serve over fish cakes.
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