Emulsifier Free Salmon Cakes with Dill
Total time55 min
Prep time20 min
Cook time20 min
4.8(17)
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Learn more →Ingredients
4 servings
For the salmon cakes
- 1 lb salmon fillet, skin removed
- 1 cup breadcrumbs
- 1 large egg, lightly beaten
- 1 medium leek, white and light green parts only, finely chopped
- 3 tbsp fresh dill, finely chopped
- 2 tbsp plain greek yogurt
- 1 tsp dijon mustard
- ½ tsp salt
- 2 tbsp olive oil
For the dill sauce
- ½ cup plain greek yogurt
- 2 tbsp fresh dill, finely chopped
- ¼ tsp salt
- ¼ tsp ground ginger
Instructions
- 1
Make the dill sauce: stir together the 1/2 cup Greek yogurt, 2 tbsp fresh dill, 1/4 tsp salt, and ground ginger in a small bowl until combined. Cover and refrigerate until ready to serve.
- 2
Heat 1 tsp of the olive oil in a large skillet over medium heat. Add the chopped leek and cook, stirring occasionally, until softened and translucent, about 5 minutes. Transfer to a large mixing bowl and let cool for 5 minutes.
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