Salmon and Potato Cakes with Mustard-Dill Sauce is a deliciously light summer meal. You may even have all of the ingredients on-hand, especially if you have a pot of herbs growing this season. This dish is delightfully tasty using either canned or fresh salmon. I’m going to make it this weekend for my husband’s birthday! Will you try it, too?
Light Salmon and Potato Cakes with Mustard-Dill Sauce (serves 6)
4 golden potatoes, peeled and diced
1 small lemon, zested and juiced
1/3 cup fresh dill, minced
2 tablespoon minced Italian parsley
14 ounces cooked fresh or canned salmon (skin and bones removed)
2 eggs, yolk and white separated; egg whites beaten stiff
6 cups mixed greens
Preheat oven to 350 degrees. Cook potatoes in a medium pot of boil water for 20 minutes or until tender. Drain and cool slightly.
While the potatoes are cooking, prepare the Mustard-Dill Sauce: Combine in a small bowl 1/4 cup Dijon mustard, 2 teaspoons sugar, 2 tablespoons white balsamic vinegar, 1/4 cup canola oil, and 1 tablespoon fresh minced dill. Set aside.
Place potatoes in a bowl and mash. Mix in the lemon juice and zest, dill, parsley and egg yolks. Gently mix in salmon. Fold in egg whites. Form mixture into twelve salmon patties, 2 inches in diameter and 1/2 inch thick (they will be a little sticky).
Heat a large sauté pan over medium heat. Using a small amount of canola oil, spread over pan. Cook the salmon cakes (4-6 at a time) for 3-5 minutes per side (or until lightly brown). Repeat with remaining cakes. Serve the cakes on a bed of greens and drizzle with the mustard-dill sauce. Enjoy!