I saw this recipe on Yahoo. I made it Sunday and it was a huge hit!! My children loved it, my husband ate 3 cakes. He is not a fish lover. He said how can it be bad with potatoes in it? He then said "I forgot how much I liked Salmon." This comes from a man who is very particular about what enters his body, not calorie- wise, but content- wise. I swear he needs to be a food critique. Here is the recipe:
3 tablespoons cooking oil
1 1/2 pounds baking potatoes, peeled and sliced thin
1 1/4 teaspoons salt
1 onion, grated
1 pound skinless salmon fillets
1 teaspoon fresh-ground black pepper
1 1/2 cups water
1/4 cup heavy cream
4 scallions, white bulbs only, chopped
3 tablespoons chopped fresh dill
1 teaspoon Dijon mustard
1 tablespoon red or white wine vinegar
1/4 cup cooking oil
1/2 pound mixed salad greens
1 lemon, cut into wedges (optional)
Nutrition Info
Per Serving
Calories: 623 kcal
Carbohydrates: 40 g
Dietary Fiber: 6 g
Fat: 39 g
Protein: 30 g
Sugars: 4 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2. Cooking Directions
Brush the bottom of a large deep frying pan with 1 tablespoon of the oil. Put the potatoes in the pan and sprinkle with 1/2 teaspoon of the salt. Top with the onion and then the salmon. Sprinkle another 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper over the salmon. Add the water to the pan, cover, and bring to a boil. Reduce the heat and simmer until the salmon and potatoes are done, about 15 minutes.
Remove the salmon and flake. Drain the potatoes well and put in a medium bowl. Add the cream and mash, leaving the potatoes fairly chunky. Add the salmon, another 1/2 teaspoon of the pepper, the scallions, and 2 tablespoons of the dill. Form the mixture into eight cakes; they needn't be perfectly symmetrical or smooth.
Wipe out the frying pan. Add 1 tablespoon of the oil and heat over moderately high heat. Add half the salmon cakes to the pan and brown well on both sides, about 5 minutes in all. Drain on paper towels and repeat with another tablespoon oil and the remaining salmon cakes.
In a medium glass or stainless-steel bowl, whisk together the mustard, vinegar, and the remaining 1 tablespoon dill and 1/4 teaspoon each salt and pepper. Add the remaining 1/4 cup oil slowly, whisking. Add the greens, toss, and put on plates. Top each salad with two salmon cakes and a lemon wedge.
Yield: 4 servings
2 comments:
Salmon? You have to be kidding! my oldest grandson hates salmon and bugs his family when they eat it. BUT Saturday on a challenge he ate an octopus and his mom told him to never discuss his dislike of salmon again But for eating it after the challenge, the boy took home $18. How money motivates some kids...especially my son who started this whole thing of eating the octopus.
Sounds so good. I will have to try it when I get home.
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