Togo Salmon Cakes Recipe
(2) cajun salmon cakes, dill cream fraiche, spring salad
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Ingredients
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Salmon Cakes
Dill Cream Fraiche
Spring Salad
Method
Salmon Cakes Preparation
- 1
Prepare the Salmon
Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking tray lined with parchment paper. Season with salt and black pepper. Bake for 15-20 minutes or until cooked through. Allow to cool slightly, then flake into a large bowl.
- 2
Mix the Ingredients
To the bowl with flaked salmon, add cajun seasoning, panko breadcrumbs, egg, chopped green onions, minced garlic, and lemon juice. Mix until well combined.
- 3
Form the Cakes
Using your hands, form the mixture into patties (about 2-3 inches in diameter). You should get 4-6 cakes depending on size.
- 4
Cook the Cakes
In a large skillet, heat olive oil over medium heat. Add the salmon cakes and cook for 4-5 minutes on each side or until golden brown and crispy. Remove from skillet and set aside.
Dill Cream Fraiche Preparation
- 5
Make the Cream Fraiche
In a small bowl, combine sour cream, chopped fresh dill, lemon zest, and salt. Mix well until smooth and creamy.
Spring Salad Preparation
- 6
Prepare the Salad
In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. Drizzle with olive oil and balsamic vinegar, then season with salt and black pepper. Toss to combine.