If you've known me for awhile (and I've been doing this blog for more than 5 years now, so probably someone remembers), canned salmon freaks me out. One time I bought a big can of it and discovered all the bones and skin and I nearly threw up. I was very careful this time to buy cans of skinless, boneless salmon. And all was well! This came together quickly and was enjoyed by all. The dill sauce is nice but the capers don't add much to it. I followed the suggestions for a side of lemony green beans and that was a good accompaniment. We enjoyed this and I would make it again.
Eating Well, Jan/Feb 2010
Convenient frozen hash browns and flaked salmon come together for a twist on this traditional Swiss favorite. We love the creamy dill sauce, but a dollop of ketchup is tasty too. Serve with: Steamed green beans tossed with sliced scallions, Dijon mustard and lemon juice.
2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon -- drained
1/2 cup finely chopped red onion
2 large eggs
1 large egg white -- lightly beaten
1 tablespoon whole-grain mustard
3 tablespoons chopped fresh dill or 3 teaspoons dried -- divided
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
4 cups frozen hash-brown shredded potatoes -- (about 12 ounces)
2 tablespoons extra-virgin olive oil -- divided
1/3 cup reduced-fat sour cream
1 tablespoon capers -- rinsed and chopped
1 teaspoon lemon juice
1. Combine salmon, onion, eggs and egg white, mustard, 2 tablespoons fresh dill (or 2 teaspoons dried), pepper and salt in a large bowl. Add potatoes and stir to combine.
2. Preheat oven to 200°F.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium heat until shimmering. Fill a 1-cup measure two-thirds full with the salmon mixture and firmly pack it down. Unmold into the pan and pat to form a 3-inch cake. Repeat, making 3 more cakes. Cover and cook until browned on the bottom, 3 to 5 minutes. Gently turn over and cook, covered, until crispy on the other side, 3 to 5 minutes more. Transfer the cakes to a baking dish; keep warm in the oven. Wipe out the skillet and cook 4 more cakes with the remaining 1 tablespoon oil and the remaining salmon mixture.
4. Combine sour cream, capers, lemon juice and the remaining dill in a small bowl. Serve the salmon cakes with the dill sauce.