A big thank you to my coworker Lisa for sharing this recipe! She had brought in leftovers one day, shared a bite and I knew right away I needed to get the recipe. Delicious!
Serve over a bed of Spring Green sprinkled with fresh blueberries and Annie's organic roasted garlic dressing. (I couldn't find the specific dressing she suggested, so I substituted in a creamy Trader Joe's 'Goddess Dressing' instead.
2 6-7 oz. cans boneless, skinless wild Alaskan salmon, drained (Trader Joe's)
1/2 C finely chopped red onion (try yellow)
2 Lg. eggs plus 1 Lg egg white, lightly beaten
1 T. whole-grain mustard
3 T. choppped fresh dill or 3 t. dried, divided
1/2 t. freshly ground pepper
1/4 t. salt
4 C frozen hash-browns shredded potatoes (Trader Joe's)
2 T. EVOO (Extra Virgin Olive Oil)
1/3 C sour cream
1 T. capers, rinsed & chopped (I kept them whole)
1 t. fresh lemon juice
1. Combine salmon, onion, eggs & egg white, mustard, 2 T. fresh dill, S&P in a large bowl. Add potatoes and stir to combine
2. Preheat oven to 200 degrees.
3. Heat 1 T. oil in large, nonstick skillet over med heat until simmering. Fill a 1 C measuring cup 2/3 full with the salmon mixture and firmly pack it down. Unmold into the pan and pat to form a 3-inch cake. Repeat, making 3 more cakes. Cover and cook until browned on the bottom, 3-5 minutes. Gently turn over and cook, covered until crispy on the other side, 3-5 minutes more. Transfer the cakes to a baking dish; keep warm in the oven. Wipe out the skillet and cook 4 more cakes with the remaining 1 T. of oil and the remaining salmon mixture.
4. Combine sour cream, capers, lemon juice and the remaining dill in a small bowl. Serve with the salmon cakes.