[print_this]
1 stalk celery, cut into chunks
1/2 cup carrots, cut into chunks
12 ounces (2 small cans) canned wild salmon (skinless and boneless), drained well
1 large egg, lightly beaten
1 heaping teaspoon Dijon mustard
1/2 + 1/4 cups plain breadcrumbs
1/2 teaspoon freshly ground pepper
Pinch of salt
Lemon Dill Sauce
1/4 cup plain yogurt (I have had success with both whole and 1%)
1/4 cup mayonnaise
1 tablespoon (or a good squeeze) of lemon
1 teaspoon dried dill (1 tablespoon fresh would also be great if you have some on hand)
Preheat the oven to 450. Cover a baking sheet with foil and generously spray with oil.
Place veggies in a food processor and pulse until very finely chopped. Pour into a mixing bowl and add salmon, egg, mustard, 1/2 cup breadcrumbs, and ground pepper. You may need to break up the salmon with a fork, and then mix until all ingredients are well combined.
Put 1/4 cup breadcrumbs in a small bowl and mix in a pinch of salt. Use the side of your hand to score the salmon mixture into 8 equal portions (cakes will have about 1/4 cup of mixture each). Form cakes by shaping with your hands, carefully coating with breadcrumbs, and placing on prepared baking sheet. They will be a little prone to falling apart at this stage, so just gently place on the breadcrumbs and turn over, trying to keep them together as best as possible, and push them back together if a piece breaks off (I have actually found it’s easier to make a ball from the mixture, roll it in the breadcrumbs, and then flatten into a patty on the baking sheet!).
Generously spray the tops of the salmon cakes with oil. Bake for 10-12 minutes (or until bottoms are golden brown), flip cakes, and bake for another 5 minutes to brown the other side. While the salmon cakes are cooking, whisk together ingredients for dipping sauce. Serve with a side salad or vegetable, or as a starter to a larger meal.
Do ahead: Prepare salmon mixture earlier in the day (while your kids nap, are in school, etc.!) and store covered in the fridge until you are ready to make your salmon cakes.
Serves 4
[/print_this]
The Simply Wholesome Kitchen 