Saturday, 23 January 2016

Crispy Salmon Cakes Arugula Salad with Lemony Dill Mayonnaise

These little crispy salmon cakes are very  tasty and the mayonnaise is a perfect accompaniment.  I usually make these when I have leftover salmon but unfortunately that doesn't happen very often lol.  My January mission is to clean out my freezers. So I found a couple of forgotten fillets of salmon in the bottom of my freezer and remembered this recipe.  This recipe reminds me of summer because I grill salmon on the BBQ but don't wait till summer!!

Crispy Salmon Cake Arugula Salad and Lemony Dill Mayonnaise
serves 4-6 (depending on appetite)


Lemon Dill Mayonnaise (tartar sauce)

½ Cup mayonnaise

1 Tablespoon chopped fresh dill

2 teaspoons freshly squeezed lemon juice

pinch of cayenne

1 Tablespoon drained capers (optional)

Salmon Cakes

1⁄4 cup finely chopped onion

1⁄4 cup packed fresh parsley leaves

1 egg

1 ½ Cup panko or breadcrumbs

1 teaspoon Dijon mustard

1 teaspoon grated lemon zest

2 ½ Tablespoons freshly squeezed lemon juice

2 Tablespoons butter, melted

½ teaspoon hot sauce

1 pound salmon fillet, cooked and chopped, about 2 ½ cups.

salt and pepper to taste

vegetable oil for frying the patties (4-6 Tablespoons)

Additional 1  1/2 Cups Panko or bread crumbs for coating the salmon patties 


⅓ Cup oil oil

3 Tablespoons freshly squeezed lemon juice

2 teaspoons maple syrup or honey

2 garlic cloves pressed

½ teaspoon oregano

½ teaspoon salt

¼ teaspoon red pepper flakes

freshly ground pepper to taste

Approximately 10 cups arugula

Directions for Mayonnaise:

Combine all ingredients in a small bowl; cover and chill.

Directions for Salad Dressing:

Combine all the dressing ingredients. Chill. 

Directions for Salmon Cakes:

In a food processor, pulse onions and parsley until finely chopped. Add egg, panko or breadcrumbs, lemon zest, lemon juice, butter, mustard and hot sauce. Pulse until well combined. Add salmon and pulse to combine. Season with salt and pepper. 

Shape into small patties, about 2 ½ inches in diameter. About 20 small patties. Feel free to shape into whatever size you wish.

Place panko or breadcrumbs into a shallow dish. Coat the patties with the crumbs. Place patties on a parchment paper lined baking sheet and place in the refrigerator for at least 30 minutes.

In a large skillet, heat the oil over medium heat. Working in batches, fry the for about 2 minutes per side until golden brown. Transfer to a plate lined with paper towels. Adding more oil to pan for each batch. If lots of bread crumbs are in the pan, clean pan and add new oil for the subsequent batches. 
Toss the arugula with the dressing. Place 2-3 salmon patties on top. Drizzle mayonnaise over patties.

Place onion and parsley in food processor, pulse. Then add egg, bread crumbs, lemon zest, lemon juice, butter, Dijon,, and hot sauce. Pulse to combine. 

Then add egg, bread crumbs, lemon zest, lemon juice, butter, dijon,, and hot sauce. Pulse to combine. 
Add salmon,.

Pulse to combine.

Form into patties and press into crumbs.

Place on parchment lined baking sheets. Place in fridge for at least 30 minutes.

Make lemon dill mayonnaise. Set aside.

Make dressing for the arugula. Set aside.

Heat oil in skillet. Cook patties until golden on both sides.

Toss arugula with dressing and place on a dinner plate.

Place 2-3 patties on the arugula and top with the mayonnaise.
This is my husband Darcy's plate, he likes lots of mayo!

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