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.
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.
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.
Anyone else glad to be getting back into a routine?