Submitted by editor
Make a double batch of these salmon cakes, freeze half, and have a delicious local meal waiting in your freezer. Experiment with using different herbs to season the cakes, depending on what's in season. That's what local eating is all about.
Courtesy of Michael Smith, Chef at Home (Food Network Canada)
4 servings
2 large russet baking potatoes, washed and cut into large chunks
3 tbsp canola oil
2 salmon filets, 6 oz each
Salt and pepper
4 green onions, sliced thinly
1 bunch fresh dill, chopped
1 egg, lightly beaten
1. Steam potatoes in a stovetop steamer until tender when pierced with a fork.
2. Meanwhile heat a sauté pan over medium-high heat and when it's hot, add oil.
3. Using a potato masher, mash them together.
4. Season salmon filets and sear on both sides until just cooked through.
5. Place the potatoes into a large bowl and add salmon, salt and pepper.
6. Add green onions, dill and egg and mix well.
7. Form into 4 large patties. If the mixture seems a bit loose and won't form a well-packed cake, add some breadcrumbs until it binds well.
8. Heat a large skillet and add oil.
9. Add salmon cakes and fry them until they are golden brown on each size and heated through.
10. Serve with horseradish sauce.
Please note that these recipes for the 100 Mile Challenge have been provided by users who may not be professional cooks. Food Network Canada has not tested these recipes and therefore cannot make any representation as to the results.
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