Salmon Cakes with Cucumber Dill Sauce (Serves 1)

Ingredients: 2 cups Japanese bread crumbs 2 eggs, beaten 1/4 cup fresh parsley, minced 1/4 cup green onions, minced 1/2 lemon, juiced 1/4 teaspoon fresh ground black pepper 1 pound fresh salmon, cooked 2 tablespoons olive oil Method: Mix together 1 1/2 cups of the bread crumbs with the eggs, parsley, green onions, lemon juice and black pepper. Break the cooked salmon into small pieces and stir into the egg mixture. Pour the remaining ½ cup of bread crumbs onto a plate. Form the salmon mixture into 8 cakes, approximately ½-inch thick, and press both sides of each salmon cake into in the bread crumbs. In a sauté pan over medium heat, cook the salmon cakes in olive oil for approximately 3 minutes on each side, or until golden brown. Serve with Market Street Cucumber Dill Sauce. Market Street Cucumber Dill Sauce (Yield: 3 cups) 3 medium cucumbers 1 cup mayonnaise 1 cup sour cream 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill weed) 1/2 teaspoon salt 1/2 teaspoon black pepper juice of one large lemon Method: Peel and seed the cucumbers and puree in food a processor. Squeeze out juice. Mix together the sour cream and mayonnaise. Add the pureed cucumbers. Add remaining ingredients and mix well. Refrigerate at least 4 hours before serving. ««« Back to Recipe Search page