Spinach and Spicy Salmon Cakes
Salmon Cakes ingredients
- 1/2 lb fresh boneless skinless salmon filet(s)
- 2 tbsp extra virgin olive oil
- 2 eggs, beaten
- 2 ribs celery
- 2 cups fresh spinach
- 1 onion, peeled
- 3/4 cup panko breadcrumbs
- 1/4 cup Greek yogurt
- 2 heaping tbsp fresh dill, roughly chopped
- 1 tbsp sriracha (if spice sensitive use 1/2 tbsp, if you love sriracha/spice use 1 1/2 tbsp)
- 3/4 tsp salt
- 1/2 tsp smoked paprika
- Grapeseed oil for frying (about 1 1/2 cups)
Creamy sriracha ingredients
- 1/3 cup Greek yogurt
- 1/3 cup mayonnaise (you may substitute Greek yogurt or sour cream)
- tbsp sriracha, or more to taste
- Preheat oven to 425 degrees F.
- First you will need to sear the salmon. Place a large nonstick skillet with metal oven-safe handle on a burner over medium high heat for 3-4 minutes till drops of water sizzle and bead on the surface when you sprinkle them. When water dries pour 2 tbsp oil and swirl around the bottom of the pan to evenly coat. Oil will begin to smoke lightly after a moment or two. Place salmon fillet(s) gently into the skillet. Turn the heat to high. Let the salmon sear for 2-3 minutes till a golden brown crust begins to form on the bottom of the fish. You'll be able to see the edge of the crust where the meat touches the pan.
- Transfer the whole skillet to the preheated oven. Let the salmon continue roasting in the oven for another 6-9 minutes till just cooked through. Using an oven mitt, take the hot skillet out of the oven and remove seared salmon from the skillet. Leave the remaining oil from cooking the fish in the skillet, you'll be using it again. Roughly chop the salmon and reserve (it will be about 1 1/2 cups flaked salmon).
- If baking the salmon cakes (recommended), reduce oven heat to 375 degrees F. If frying the patties, you can turn the oven off.
- In a food processor, mince together the celery and onion and 1 cup spinach
- Add the minced celery, onion, and spinach to the same skillet you used to sear the salmon. Cook until softened and starting to caramelize. Place in a mixing bowl and allow to cool off.
- In the food processor, combine the chopped salmon, fresh dill and remaining spinach. Pulse a few times so that the mixture is chopped, but not a paste (careful, it can easily go to over-processed if you pulse it too much!).
- In the mixing bowl with the cooked celery/onion mixture, add the processed salmon and dill, 2 beaten eggs, Greek yogurt, salt, smoked paprika and sriracha. Stir to blend, then add the panko breadcrumbs.
- I recommend baking these fish cakes. There is really not a big flavor difference here between baking and frying, and baking lowers the calorie count. To bake them, shape the mixture into 1/4 cup patties, then place patties on a well greased baking sheet. Place in the preheated oven and bake for 8 minutes. Turn the patties, then bake for 7-8 more minutes till browned and cooked through.
- If frying the patties, add enough oil to the skillet to reach a depth of 1/4 inch. Heat slowly over medium heat. When the oil is hot, fry the salmon cakes for 2 1/2-3 1/2 minutes on each side till golden brown. Be careful not to overcrowd the pan.
- Once cooked, remove the salmon cakes from the pan using a metal spatula and place them on paper towels to drain.
- Serve salmon cakes topped with the creamy sriracha sauce.