Monday, April 26, 2010

Summer Salmon Cakes w/ Feta Dressing & Spinach Salad

Summer is approaching quickly and that means one’s time for the beach and time to start cooking up delicious fish recipes.


Summer Salmon Cakes with
Feta Dressing & Spinach Salad

3 Gals and a Kitchen

2 6oz salmon filet

1 c corn meal or fresh bread crumbs
1 large egg, beaten
1 small onion, diced
2 TB parsley
1 TB Worcestershire sauce

3 tsp extra virgin olive oil
2 tsp dill weed
Touch of hot sauce
Salt and pepper to taste
1 lemon, cut into wedges

Feta dressing
2 TB extra virgin olive oil
1 c feta, crumbled
1 clove garlic
1 TB dill
12 oz plain yogurt
Salt & Pepper to taste

Spinach Salad
1 bag of fresh spinach
1 large tomato sliced
½ cucumber sliced
½ c dried cranberries
¼ c almonds, slivered

Salmon Cakes Directions:
In a food processor, chop skinless salmon until flakey. In a large mixing bowl, place salmon, corn meal, add eggs, diced onion, parsley, Worcestershire sauce, dill weed, and hot sauce. Mix with hands until combined. Form into 4 patties; each should be about ½ inch thick. In a large skillet, heat EVOO. Place salmon cakes on heated skillet and cook until golden on each side, about 3 minutes per side. Salt and pepper to taste

Meanwhile, prepare Feta Dressing: Mix EVOO, feta, garlic, dill, and plain yogurt until combined. Salt and pepper to taste.

Prepare spinach salad; place salmon cakes on top of prepared spinach salad and pour dressing over the salmon cakes and salad.

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