Salmon Cakes Recipe
two (2) cajun salmon cakes topped with a dill crème fraîche served over spring salad
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Ingredients
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Salmon Cakes
Dill Crème Fraîche
Spring Salad
Method
Salmon Cakes
- 1
Prepare the Salmon Mixture
In a large mixing bowl, combine the flaked salmon, breadcrumbs, chopped green onion, beaten egg, Cajun seasoning, chopped parsley, salt, and black pepper. Mix until well combined.
- 2
Form the Cakes
Using your hands, form the mixture into patties, about 2 inches in diameter and 1 inch thick. Place them on a plate.
- 3
Cook the Salmon Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the salmon cakes. Cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside.
Dill Crème Fraîche
- 4
Make the Dill Crème Fraîche
In a small bowl, mix together the crème fraîche, chopped dill, lemon juice, and salt until smooth and well combined. Set aside.
Spring Salad
- 5
Prepare the Salad
In a large bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber.
- 6
Dress the Salad
Drizzle the olive oil and balsamic vinegar over the salad. Season with salt and black pepper. Toss gently to combine.
Assembly
- 7
Plate the Dish
On a serving plate, place a generous portion of the spring salad. Top with two salmon cakes and drizzle the dill crème fraîche over the cakes.