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–+ servings

Dill Salmon Cakes with Almond & Pepita Crust

Salmon, puréed with fresh dill, Dijon mustard, shallots and lemon juice, coated in a blend of toasted almonds and pepitas, all served with yogurt remoulade
Servings 4 Large Salmon Cakes
Prep Time 30 minutes
Refrigeration time before making patties 30 minutes

Equipment

  • Food processor
  • Skillet

Ingredients

Dill Salmon Cakes

  • 1 lb. salmon fillets
  • 1 large shallot, finely diced
  • 2 tsp. Dijon mustard
  • 2 tsp. fresh dill, finely snipped
  • 1 tbsp. fresh lemon juice
  • 1 tsp. lemon pepper
  • 1 egg white, beaten
  • 1/2 cup toasted slivered almonds divided
  • 1/2 cup toasted pepitas divided
  • 1/4 cup olive or sunflower oil, for cooking salmon cakes

Yogurt Remoulade Sauce

  • 1/2 cup plain non-fat yogurt
  • 2 tbsp. spicy brown or cajun mustard
  • 1 1/2 tsp. sweet paprika
  • 1 tsp. Cajun seasoning
  • 1/2 tsp. garlic salt
  • 1/2 tsp. prepared horseradish
  • 1 tsp. freshly-grated horseradish
  • 1/2 tsp. pepperoncini pickling juice (or dill pickle juice)
  • 1 tsp. hot sauce (Louisiana or similar)
  • 1 tbsp. finely minced parsley
  • 4 sprigs fresh dill for garnish
  • 4 lemon wedges for garnish

Instructions

Prepare Toasted Almond & Pepita Meal for Crust

  • Toast almonds and pepitas at 350° F in the oven or toaster oven for about 4-5 minutes, or just until beginning to turn golden-brown. Cool to room temp. Note* Be careful and keep your eye on them … it’s so easy to burn nuts when you’re toasting them!
  • Place cooled, toasted almonds and pepitas in the bowl of your food processor. Pulse until fine, almost like a cornmeal texture. Remove from processor and set aside. You will use half this mixture in the salmon cakes and half to coat the tops and bottoms of the cakes before cooking.

Making the Salmon Cake Mixture

  • Remove skin from the fish fillets and cut the fish into small chunks. Remove any obvious bones.
  • Purée fish in the food processor until fairly smooth. Remove from food processor bowl and place in a mixing bowl.
  • Add shallot, Dijon, dill, lemon pepper, lemon juice, beaten egg white, and 1/2 of the toasted nut meal. Mix well and chill in the refrigerator for about 30 minutes, to allow it to firm up.
  • Remove from refrigerator and shape into 4 patties.
  • Spread the remaining nut meal on a plate. Pat both sides of each salmon cake into the nut mixture, to coat both top and bottom.
  • Heat oil in a skillet over medium heat., When hot, place salmon cakes in the pan and cook over medium-high heat until golden brown, about 1 minute. Flip over and brown the other side. Remove from heat and cover for just a couple of minutes to allow the heat from the pan to finish cooking them. You don’t want to overcook them!
  • Remove from skillet to plates and serve with remoulade sauce, a wedge of lemon and a sprig of fresh dill.

Yogurt Remoulade

  • Mix all ingredients in a bowl. Stir well. Refrigerate in an airtight container until ready to serve.