Salmon is one of my favorite fish to prepare and to enjoy! One of my fondest memories spent with my mom who recently passed was going to the Santa Cruz boardwalk and getting a nice big piece of freshly smoked salmon to share while watching the people fishing on the pier and listening to the sea lions barking! Oh, the summer sunshine, the salty sea air and the smoky salmon! What could be better?
Just this week I had a delicious bowl of Smoked Salmon Chowder at Stanford’s Restaurant www.stanfords.com in Walnut Creek, CA that really hit the mark! They smoke the salmon on site on cedar planks and it is just wonderful! I understand it is available every Sunday! Soup is just one way to prepare this wonderful fish found fresh in the seafood case in Spring and Summer!
Clients love my Easy Salmon Cakes with Creamy Dill Sauce and also Chili-Garlic Glazed Salmon. This flavorful deeply colored favorite pairs nicely with all my other favorites: bacon, lemon, garlic, mushrooms, tomatoes, olives… need I continue? Combine your favorite ingredients and bake in parchment, braise, broil, grill, pan-fry, pan-roast, poach, sauté, sear or steam to your heart’s content! Fish is done when it flakes easily with a fork!
For grilling use a rack that you have sprayed with cooking spray. Lightly coat with olive oil; sprinkle with salt and pepper and fill the rack with raw mushrooms and leeks (sauté first in a little butter until slightly soft) and add fresh dill sprigs…or try this easy Salmon Cake with Creamy Dill Sauce from EatingWell.com
Easy Salmon Cakes
• 3 tsp extra-virgin olive oil, divided
• 1 small onion, finely chopped
• 1 stalk celery, finely diced
• 2 tbsp chopped fresh parsley
• 15 oz canned salmon, drained, or 1 1/2 cups cooked salmon (I always use fresh and poach it)
• 1 large egg, lightly beaten
• 1 1/2 tsp Dijon mustard
• 1 3/4 c. fresh whole-wheat breadcrumbs, (can use gluten-free bread)
• 1/2 tsp freshly ground pepper
• Creamy Dill Sauce, (recipe follows)
• 1 lemon, cut into wedges
1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Heat 1 1/2 tsp olive oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
4. Heat remaining 1 1/2 tsp olive oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, gently turn them over onto the prepared baking sheet. Repeat with the remaining patties.
5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.
Creamy Dill Sauce
• 1/4 c. reduced-fat mayonnaise
• 1/4 c. nonfat plain yogurt
• 2 scallions, thinly sliced
• 1 tbsp lemon juice
• 1 tbsp finely chopped fresh dill, or parsley
• Freshly ground pepper, to taste