Taking part in the
Potato Tastemaker challenge has been so much fun and one of the details that I most appreciated is that I can choose the potato. I can choose the type, the brand, the locale I purchase from etc. Since the farmer’s market is all done here in town, I opted to go to
Sandy's Fine Foods (thy purchase local and seasonal foods as much as
possible) to see what they had in stock. I looked over their fine potato selection and decided that the best potato for this challenge would be the Yukon Gold.
Initially, I had this potato in mind as my plan was to make the mashed potato salmon cakes and then I spotted THE bag. The bag of Yukon Gold Potato Chips made with potatoes and oil. Not exactly low fat and ‘healthy’ however, no additives so I decided to use them to make a salmon cake crusted with crushed potato chips. Try them both as they vary in texture a bit and please leave me a comment and let me know your thoughts.
Also, please
watch my video and help vote it up on YouTube by clicking on 'favorite'
Salmon Cakes with Potato Chip CrustIngredients:
1 1/2 pounds fresh salmon fillet
4 scallions, chopped
2 small ribs celery, chopped
2 tablespoons parsley, chopped
2 tablespoons chives, chopped
3 tablespoons old fashioned oats
2/3 cup light mayonnaise
Salt and black pepper
3 large eggs
3 cups Yukon Gold Potato Chips (Terra has a great all natural), crushed
3 tablespoons extra-virgin olive oil
Creamy Dill Sauce (recipe follows)
1. Cook salmon at 350 degrees. Check after 35 minutes and continue until done.
2. While the salmon is cooking, use a food processor or mini-chopper to pulverize the chips to ‘
panko crumb consistency and set aside on a plate.
3. Once the salmon is cooled, flake it into a large bowl. Using a fork, mix in the scallions, celery, oats, parsley, chives, mayonnaise, a pinch of salt and black pepper. Refrigerate for a minimum of 30 minutes. You can even make this mixture the evening before.
4. Beat the 3 eggs with a tablespoon of water and place aside. Form the salmon mixture into 8-10 patties about 1 inch thick. Coat the patties with the eggs, then the chips and set aside. Coat all of the patties.
5. In a heavy skillet, heat half of the olive oil over medium-high heat. Once you are ready to add the patties, lower heat to medium. Add 4 salmon patties and cook until golden, about 3 minutes per side. Drain on paper towels. Repeat with the remaining oil and patties.
Salmon Mashed Potato CakesIngredients:
1 1/2 pounds fresh salmon fillet
3 cups whole wheat
panko bread crumbs
4 scallions, chopped
2 small ribs celery, chopped
2 tablespoons parsley, chopped
2 tablespoons chives, chopped
1.5 lbs. Yukon Gold Mashed Potatoes (you will need 2 cups mashed)
Dash of lemon Juice
Dash of paprika
Salt and black pepper
3 large eggs—need a bit of egg to add to mixture
3 tablespoons extra-virgin olive
oilCreamy Dill Sauce (recipe follows)
1. Cook salmon at 350 degrees. Check after 35 minutes and continue until done.
2. To prepare the potatoes: first peel then wash potatoes. Tap dry and then place them into a microwave safe bowl and cover with plastic wrap. Cut a small slit to the plastic wrap to vent the steam and microwave approx. 8 minutes (or until fork tender) and then allow to cool slightly. Mash the potatoes with a fork or masher and set aside to cool.
3. Beat the 3 eggs with a tablespoon of water and place aside. Once the salmon is cooled, flake it into a large bowl. Using a fork, mix in the scallions, celery, oats, parsley, chives, mayonnaise, a small amount of the egg wash (maybe 2 tablespoons), dash of lemon juice and paprika, a pinch of salt and black pepper. Refrigerate for a minimum of 30 minutes. You can even make this mixture the evening before.
4. Form the salmon mixture into 8-10 patties about 1 inch thick. Coat the patties with the eggs, then the
panko bread crumbs and set aside. Coat all of the patties.
5. In a heavy skillet, heat half of the olive oil over medium-high heat. Once you are ready to add the patties, lower heat to medium. Add 4 salmon patties and cook until golden, about 3 minutes per side. Drain on paper towels. Repeat with the remaining oil and patties.
Creamy Dill SauceIngredients:
1/2 cup light mayonnaise
2 teaspoons white wine vinegar
1 teaspoon lemon juice
2 teaspoons dill, chopped
Combine the mayonnaise, vinegar, lemon juice and dill. Serve with the patties.