Salmon Cakes with California Raisins and Cucumber Relish
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10 Servings
Ingredients
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2 1/2 Cupspotatoes, peeled, halved
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1 CupSalmon, poached, cooled, and flaked
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1 Cupfresh breadcrumbs
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1/2 CupCalifornia raisins
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2/3 Cupskim milk
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2 Tablespoonswhole-grain mustard
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3 Tablespoonsmayonnaise
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2 Tablespoonsplus 1 tsp minced smoked salmon
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1 Tablespoonchopped capers
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5 Teaspoonschopped chives
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5 Teaspoonschopped dill
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1 Teaspooncoarse grind black pepper
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Cucumber Relish
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1 1/4 Cupsdiced seedless cucumbers
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1 Cuptomato concassé
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1/3 CupCalifornia raisins
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1/2 Cupdiced red onion
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1 Tablespoonminced jalapeño or red pepper flakes
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4 Teaspoonsbalsamic vinegar
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1 Tablespoonchopped cilantro
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2 Teaspoonsolive oil
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Instructions
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Simmer the potatoes in water until tender. Drain and place the potatoes on a sheet pan in a warm over to steam dry, about 5 minutes.
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Pureé the hot potates using a ricer or food mill. Allow the potatoes to cool to room temperature and combine with the remaining salmon cake ingredients. Form into 20 small cakes.
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To prepare the cucumber relish, toss the relish ingredients together. Drain any excess liquid from the relish and reserve it to toss with mixed greens. For each portion, cook 2 cakes in a preheated seasoned skillet until golden brown on each side, about 8 minutes.
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Serve the salmon cakes with approximately a tablespoon of cucumber relish.
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Notes
Serving Size: 2 cakes
Nutrition Facts Per Serving
Calories 260 (Calories from Fat 23%); Total Fat 6 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 15; Sodium 177; Potassium 490; Total Carbohydrate 41; Dietary Fiber 3; Sugars 4; Protein 11; Calcium 56; Iron 2.