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.
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°F. 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. Enjoy!
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!