Salmon Cakes with Lemon Basil Sauce
Salmon Cakes with Lemon Basil Sauce made with kale.
Prep 15 mins Cook 10 mins Eat 25 mins
Dare I say, these Salmon Cakes with Lemon Basil Sauce is one of the most elegant weeknight dinners you could make for the time invested! There, said it! In 25 minutes or less, you will be enjoying a dinner worthy of a white table cloth restaurant meal. As I slowly ate each bite of the Salmon Cakes, I tasted the mixture of flavors coaxed into the cakes from lemon zest, dill or other herbs, green onion along with the chopped salmon, egg and the crunch of the bread crumb coating One night the kale from my garden added even more texture and a dose of healthiness. The Lemon Basil Sauce which rounded out each bite was simply some jarred mayonnaise with lemon and basil mixed in.
Mise en Place in my pantry, fridge and garden.
Everything needed for the Salmon Cakes was in my fridge, pantry or garden.
For me, the Salmon Cakes with Lemon Basil Sauce were leftovers. I had some leftover salmon in the freezer that needed to be eaten. Summer Hollywood Bowl picnic dinners with a filet of salmon poached in foil on the grill gave me some leftover “ends of the salmon” that I shoved into the freezer. Now I’m glad to have found these treasures and put them to good use. With very little work on my part, these Salmon Cakes were made in literally a flash. Everything I needed was already either in my pantry, fridge or the garden. Always the secret to great weeknight meals on the fly.
Finely chop all the ingredients.
Finely chop the salmon filet, the dill and the green onion.
Chopped salmon, dill, green onion, lemon zest and bread crumbs are combined.
Add to a bowl along with the sliced green onions, lemon zest, dill OR kale OR whatever herbs or minced veggies strike your fancy, bread crumbs, salt and pepper.
Add the egg and gently mix the salmon misture.
Mix the ingredients together gently with the egg.
The Salmon Cakes cook up in less than 10 minutes.
Dust a flat surface with bread crumbs and form the salmon cakes.
Dust a plate or another flat surface with bread crumbs. Form the salmon cakes and place on the plate. Dust more bread crumbs over the top. Smaller cakes are easier to handle…about 2 1/2 – 3 inches each.
Fry the Salmon Cakes in oil until browned.
Heat canola oil in a nonstick fry pan. When the pan is hot, fry the Salmon Cakes on medium high heat until browned.
The Salmon Cakes are nearly ready.
Flip over to brown the other side, keeping them plump.
Lemon Basil Sauce has only 3 ingredients.
Lemon Basil Sauce ingredients.
Combine Lemon Basil Sauce ingredients. Mayonnaise, lemon zest, a squeeze of lemon juice and some snipped basil leaves.
Mix Lemon Basil Sauce gently.
Lemon Basil Sauce takes only a minute to combine and ramps up the flavor of the Salmon Cakes.
Salmon Cakes with Lemon Basil Sauce made with fresh dill.
Serve the Salmon Cakes with Lemon Basil Sauce along with a salad or your favorite side dish and enjoy an elegant weeknight dinner for two…or more. I chose to serve them with this delicious Watermelon, Tomato and Arugula Salad with Feta and a small baked potato. Dinner is served in 25 minutes!
Salmon Cakes with Lemon Basil Sauce
1 pound salmon filet
1/4 cup sliced green onions
1 teaspoon lemon zest
1/4 cup chopped dill OR assorted fresh herbs (parsley, cilantro, basil, etc.)
1/2 cup kale, stems removed and finely chopped (optional)
1/4 cup + bread crumbs
1 large egg
salt and freshly ground black pepper ( to taste)
Lemon Basil Sauce
1/2 cup mayonnaise
2 Tablespoon basil leaves, chiffonade
1 Tablespoon lemon juice
1/2 teaspoon lemon zest
1. Finely chop the salmon filet. Add to bowl with green onions, lemon zest, dill or herbs, optional kale, bread crumbs and egg, salt and pepper. Mix the ingredients together gently.
2. Dust plate with bread crumbs. Form the salmon cakes together and place on bread crumb lined plate. Dust more bread crumbs over the top. Smaller cakes are easier to handle…about 2 1/2 – 3 inches each.
3. Combine Lemon Basil sauce ingredients.
4. Heat canola oil in nonstick fry pan. When the pan is hot, fry the salmon cakes on medium high heat until browned.. Flip over to brown the other side. Serve with Lemon Basil sauce
Serves 2 people – 750 calories per serving
Salmon Cakes with Lemon Basil Sauce
Ingredients
- 1 pound salmon filet
- 1/4 cup sliced green onions
- 1 teaspoon lemon zest
- 1/4 cup chopped dill OR assorted fresh herbs parsley, cilantro, basil, etc.
- 1/2 cup kale stems removed and finely chopped (optional)
- 1/4 cup + bread crumbs
- 1 large egg
- salt and freshly ground black pepper to taste
Lemon Basil Sauce
- 1/2 cup mayonnaise
- 2 Tablespoon basil leaves chiffonade
- 1 Tablespoon lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Finely chop the salmon filet. Add to bowl with green onions, lemon zest, dill or herbs, optional kale, bread crumbs and egg, salt and pepper. Mix the ingredients together gently.
- Dust plate with bread crumbs. Form the salmon cakes together and place on bread crumb lined plate. Dust more bread crumbs over the top. Smaller cakes are easier to handle...about 2 1/2 - 3 inches each.
- Combine Lemon Basil sauce ingredients.
- Heat canola oil in nonstick fry pan. When the pan is hot, fry the salmon cakes on medium high heat until browned.. Flip over to brown the other side. Serve with Lemon Basil sauce
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
Looks like the perfect weeknight meal!