Salmon Cake Two Ways - Mashed Potato Salmon Cakes & Potato Chip Crusted: The Seafood Tastemaker Challenge

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 rate it up on YouTube by clicking on 'the stars (5 is the best)'

Salmon Cakes with Potato Chip Crust
Ingredients:
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 Cakes
Ingredients:
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 oil
Creamy 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 Sauce
Ingredients:
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.