Ummm yeah....it's September. It all happened so fast. Sunshine and vacations will do that to you I guess. I love, love, love September though. The warm orange glow of the sun, the return to a bit of routine and a few more sneaky camping trips for those of us that don't have school age children. Because the boys aren't in school yet (playschool doesn't start up for a bit) it allows for a bit of a gradual re-entry into fall.
I don't have a clear idea of what I am going to write in this post, it's been a while so it will be a mash up of things. First off let it be known that we have a biter/bully in the house. Sawyer seems inclined to pick on kids that are younger or smaller than himself. I am pretty confident it is a phase, but I am finding it difficult to handle in the moment. Not to mention that we are not going to have any friends. Next time you see him he might be wearing a shirt that says "Caution I Bite". I actaully heard Hudson tell a friend to be careful because Sawyer bites, I had to laugh a little.
At the same time I have been taken by how innocent children really are. Their hearts are pure and their feelings are unfiltered weather good or bad. It almost breaks my heart at times. They can be so earnest and find the deepest joy in making me laugh.
We had some sockeye salmon in the freezer that needed to be used. I wasn't feeling particularly inspired by the usual recipes, until I stumbled onto salmon cakes with a lemon dill sauce. I was off and running.
Lemon Dill Sauce
1 cup fat free plain Greek yogurt
2 tablespoons chopped fresh dill weed or 2 teaspoons dried dill
1 teaspoon grated lemon peel
2 tablespoons lemon juice
Wisk everything together. Adapted from here.
3 tablespoons plus 1 cup panko bread crumbs
2 tablespoons fresh dill or 2 teaspoons dried dill
2 tablespoons reduced fat mayonnaise
4 teaspoons lemon juice
1 scallion, sliced thin
1 small shallot, minced
1 teaspoon Dijon mustard
¾ teaspoon salt
¼ teaspoon pepper
Pinch cayenne pepper
1 pound skinless, boneless salmon fillet, cut into 1/4 inch pieces
1/2 cup vegetable oil (I used canola)
Combine 3 tablespoons panko, dill, mayonnaise, lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne in bowl. Add salmon and gently mix until combined.
Place remaining 1 cup panko on a plate. Using 1/3-cup measure, scoop level amount of salmon mixture and transfer to baking sheet; repeat to make 8 cakes. Carefully coat each cake in bread crumbs, gently patting into disk measuring 3 inches in diameter and 1 inch high. Return coated cakes to baking sheet.
Heat oil in 12-inch skillet over medium heat until shimmering. Place 4 salmon cakes in skillet and cook without moving until golden brown, about 2 minutes. Carefully flip and cook until second side is golden brown, 2 minutes. Transfer cakes to paper towel–lined plate in a warm over. Repeat with last 4 cakes. Serve with a generous dollop of lemon dill sauce. Adapted fromhere.
So my husband is an "I eat salmon if someone makes it but would prefer a lot of other things" guy...he ate three of these babies. Kids loved them, our dinner guests loved them and I LOVED them. I don't often fry things, but the golden, crisp crust on these was so worth it. The sauce is lighter and more refreshing than a tarter sauce.
I was worried they weren't going to hold together that well, but it wasn't a problem. I did let the salmon mixture to rest in the fridge for a while before I made the patties, so that likely helped. I of course made a double batch and they were great the next day. You could serve these on a bun too.
Confession time: my photos of the finished product are terrible. Bad lighting, blurry. We had friends over, I was in a hurry, I wanted to just eat already. It's really too bad because they looked really good.
These salmon cakes have a lot of flavour, a great texture and are loaded with heart healthy omega three fats. I have already made these again to rave reviews. Pull some of that salmon out of the freezer....now!
Anyone else glad to be getting back into a routine?
Tiffany McFadden, RD