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Salmon Cakes for Supper

May 12, 2020

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Salmon Cakes with Avocado.

 

Recipes| By Margaret M. Johnson

A quick and easy meal to serve for supper, salmon cakes (a.k.a. croquettes) were one of my mother’s favorite go-to meals. Full disclosure: she never used fresh salmon, always canned, but I remember the cakes being filling and delicious. Try this recipe when you’re tired of take-out, and top the cakes with one of these tangy sauces which you should make in advance and chill. Serve with a crisp salad, steamed asparagus or green beans. 

SALMON CAKES 

SERVES 4 TO 5 

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You can poach your own salmon for this recipe, buy a piece already cooked from your fish shop, or used canned. 

1/2 cup dry white wine

1/2 cup fish stock or bottled clam juice

1/2 cup water

2 shallots, minced

2 to 3 celery leaves

1 fresh parsley sprig

1 pound salmon fillet, boned

1 pound boiling potatoes, peeled and cut into 2-inch pieces

1/4 cup milk

3 teaspoon dried tarragon 

3 tablespoons minced fresh parsley

1 teaspoon lemon pepper

1/4 teaspoon salt

1 egg beaten with 1 tablespoon water

Flour, for dredging

Breadcrumbs, for coating

1/2 cup vegetable oil, for frying

Lemon or lime slices, for garnish

Parsley sprigs, for garnish

1. In a large skillet, combine wine, stock or clam juice, water, shallots, celery leaves and parsley. Bring to boil over medium heat and add salmon, skin side down. Cover, reduce heat, and simmer for about 10 minutes, or until fish flakes when tested with a fork.

2. Remove from heat and let fish cool in poaching liquid for 15 minutes. With 2 slotted spoons or spatulas, gently lift salmon from liquid to a plate. Remove skin and flake fish.

Meanwhile, cook potatoes in boiling salted water for 12 to 15 minutes, or until tender; drain and mash.

3. In a medium bowl, combine salmon and mashed potatoes. Add milk, tarragon, parsley, lemon pepper, and salt; mix well. Add eggs and mix again. Shape mixture into 8 to 10 evenly sized cakes. Lightly dredge in flour, pass through egg mixture, and then coat with breadcrumbs. 

4. In a large skillet over medium heat, heat oil. Working in batches, cook cakes for 3 to 5 minutes on each side, or until browned. Transfer to paper towels and repeat with remaining cakes. Serve immediately with lemon or lime slices, parsley, and sauce. 

AVOCADO SALSA

3 medium plum tomatoes, seeded and diced

1/2 cup chopped red onion

2 medium avocados, diced

1 1/2 tablespoons olive oil

1 1/2tablespoons lime juice

1/4 teaspoon sea salt

1/4 teaspoon ground black pepper

2 tablespoons chopped fresh cilantro

1. In a medium bowl, combine tomatoes, onion and avocados.

2. In a small bowl, whisk together olive oil, lime juice, salt and pepper until blended. Pour over avocado mixture, sprinkle with cilantro, then gently toss to mix; cover and refrigerate. 

LEMON-DILL SAUCE 

1 1/2 cups plain yogurt

1/4 cup Dijon mustard

2 tablespoons chopped fresh dill

1 teaspoon lemon zest 

Ground black pepper

1. In a small bowl, whisk together yogurt, mustard, dill, lemon zest and pepper; cover and refrigerate.

CUCUMBER-DILL DRESSING

1 seedless cucumber 

1/4 cup red wine vinegar

1 teaspoon sugar

1/2 teaspoon salt

Ground black pepper

1 1/2 tablespoons minced fresh dill

1 1/2 teaspoon horseradish

1 cup plain yogurt

1. Peel, half, and thinly slice cucumber into a colander; let drain for 10 to 15 minutes. Transfer to small bowl and stir in vinegar, sugar, salt, pepper, dill, horseradish, and yogurt; cover and refrigerate.

Margaret Johnson’s “Recipes” page expands this year to “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, or to order a signed cookbook of her new cookbook “Teatime in Ireland,” visit www.irishcook.com

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