EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained||1/4 teaspoon salt|
|1/2 cup finely chopped red onion||4 cups frozen hash-brown shredded potatoes (about 12 ounces)|
|2 large eggs plus 1 large egg white, lightly beaten||2 tablespoons extra-virgin olive oil, divided|
|1 tablespoon whole-grain mustard||1/3 cup reduced-fat sour cream|
|3 tablespoons chopped fresh dill or 3 teaspoons dried, divided||1 tablespoon capers, rinsed and chopped|
|1/2 teaspoon freshly ground pepper||1 teaspoon lemon juice|
Combine salmon, onion, eggs and egg white, mustard, 2 tablespoons fresh dill (or 2 teaspoons dried), pepper and salt in a large bowl. Add potatoes and stir to combine.
Preheat oven to 200F.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat until shimmering. Fill a 1-cup measure two-thirds 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 to 5 minutes. Gently turn over and cook, covered, until crispy on the other side, 3 to 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 tablespoon oil and the remaining salmon mixture.
Combine sour cream, capers, lemon juice and the remaining dill in a small bowl. Serve the salmon cakes with the dill sauce.
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