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Sunday, February 22, 2009

Salmon Cakes & Cauliflower Puree

My friends have been requesting that I get this recipe up here so I am caving to peer pressure. I made these today as a special treat to a friend today. I figured she will be getting lots of chicken and pasta so I would bring a little treat. I hope she and her family love them. Oh, and this is the first time I have ever made cauliflower puree so wish me luck with the little ones at dinner time (they do not eat mashed potatoes so this may be tough).

Salmon Cakes
1 1/2 pounds fresh salmon fillet
3 cups whole wheat bread crumbs
4 scallions, chopped
2 small ribs celery, finely chopped
2 tablespoons parsley, finely chopped
2 tablespoons chives, chopped
3 tablespoons old fashioned oats
2/3 cup light mayonnaise
Salt and black pepper
3 large eggs
3 tablespoons extra-virgin olive oil
Creamy Dill Sauce (recipe follows)

1. Cook salmon at 350 degrees. Check after 40 minutes and continue until done.

2. Meanwhile, toast at least 6-8 pieces of whole-wheat bread, remove crust and allow to cool. Then use a food processor to pulverize. I left mine slightly larger (similar to panko). You can always simply purchase some whole wheat bread crumbs, even whole-wheat panko if you can find it. Make approx. 3 cups.

3. Once cooled, flake the salmon into a large bowl. Using a fork, mix in 1/2 cup bread crumbs, scallions, celery, oats, parsley, chives, mayonnaise, a pinch of salt and black pepper. Refrigerate for a minimum of 30 minutes. You can even make until this point 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. In a bowl, mix the remaining 2 bread crumbs with 1 teaspoon salt. Coat the patties with the bread crumbs, then the eggs, then the panko again.

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 Sauce

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.

Cauliflower Puree
1 head of cauliflower, chopped
1.5 cups low sodium vegetable broth
3 tablespoons half-n-half
1 tablespoon hot broth fron cooking
1/2 cup grated Parmesan cheese

1. Bring 1.5 cups of broth and garlic to a boil. Meanwhile, cut off the stems of the cauliflower, break into florets and chop roughly. Add cauliflower to pot, cover and turn down to a simmer for 10 minutes.

2. Remove the cauliflower and toss half of it in a blender along with 1 Tablespoon of the steaming broth and 2 Tablespoons of the half-n-half. Blend, then puree until smooth.

3. Add the parmesan cheese and remaining 1 tablespoon half-n-half and puree until smooth. I did not need to add any salt because of the cheese. If you want a thinner consistency, add another tablespoon of broth or half-n-half.


JennDZ - The Leftover Queen said...

Those look so good! Such a versatile dish - can't wait to see the recipe!

Reeni♥ said...


Donna-FFW said...

Oh My! This looks terrific! Recipe?

Katherine Aucoin said...

I'm drooling and I just ate lunch. Who's bad you or me? =)

Meghan said...

Mmmmmmmm....these look strangely familiar. Thank you so much for the amazing meal, of course I had to do a little taste test before dinner.

Anonymous said...

Very nice! Love these cakes and the cauliflower puree.

Anonymous said...

Everything about that meal looks great.

Anonymous said...

The cauliflower puree sounds great.

Pam said...

This looks fantastic...I especially love the creamy dill sauce. YUM.

Nazarina A said...

Such a succulent dish and healthy as well!

Alisa said...

This sounds wonderful!

Sara said...

These look delicious, I'm a big salmon fan!

Anonymous said...

This looks wonderful. Good luck with the cauliflower puree, though. If they won't eat mashed potatoes, cauliflower might not go over so well!

Tangled Noodle said...

Delicious! I'd love this between focaccia or ciabatta. And I will definitely try cauliflower puree - it sounds so appealing that I'm willing to overcome my lack of enthusiasm for this poor veg!

mandemhamm said...

Ooooh, I'm so happy you finally posted the recipe for these. They're so yummy. Didn't you use to make them with panko bread crumbs instead of whole wheat bread crumbs?

Jennifer said...

Yes, panko is what I have used in the past but tried whole wheat bread crumbs this time.

Maria said...

I am loving these cakes!

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