Wednesday, August 24, 2011

#61 - Salmon and Spinach Cakes

It's been a while since we've made a new fish meal. Not anymore.

Salmon and Spinach Cakes

From Food & Wine This dish is salmon and spinach cakes with a jalapeno and dill mayonnaise. The first thing you do is cook up the potatoes and the spinach that are going to go in the cakes. Then while those are cooling, you chop the jalapeno and dill, mix them together with mayonnaise and some salt, and set that aside for when it's time to eat. After that, it's just puree-ing, forming the cakes, and pan frying. We've never had anything like these before, and they turned out pretty good. We probably didn't add enough salt to the potatoes because the cakes were a little bland on their own, but the jalapeno dill mayonnaise was very good, and it went really well with the cake.

The biggest problem we had was that this recipe made too many cakes for the two of us, so we put the rest in the freezer before cooking them, and hopefully they'll taste good in weeks to come. In need of a new fish recipe? Here you go:
  • 1 1/2 lbs large Yukon gold potatoes
  • 5 oz baby spinach
  • 1/2 cup mayonnaise
  • 1 jalapeno, seeded and minced
  • 3 Tbs chopped dill
  • Salt
  • 1 1/2 lbs skinless salmon fillet, cut into 1/2 inch pieces
  • 1/4 cup plus 2 Tbs heavy cream
  • 1/4 cup onion, minced
  • Vegetable oil
  1. Cover the potatoes with water in a medium saucepan.
  2. Simmer potatoes over medium-high heat until tender, about 30 minutes.
  3. Drain and let cool.
  4. Peel potatoes and cut into 1/4-inch dice.  Transfer to a large bowl.
  5. In a large skillet, heat 2 Tbs of water over medium-high heat.
  6. Add spinach in batches, and cook until wilted.
  7. Drain spinach, squeeze dry, and coarsely chop.
  8. In a small bowl, mix the mayonnaise, jalapeno, and dill and season with salt.
  9. Put the salmon in the food processor and pulse a few times, until chopped.
  10. Pulse in the cream until incorporated.
  11. Add the salmon to the potatoes.
  12. Stir in the spinach and onion and season with salt.
  13. Form mixture into 12 patties.
  14. In a large nonstick skillet, heat 1/8 inch of vegetable oil over high heat.
  15. Add half of the cakes and fry until lightly browned on the bottom, about 1 minute.
  16. Reduce the heat to medium and cook until well browned, about 2 minutes.
  17. Turn and cook for 3 minutes, until browned.
  18. Repeat with the remaining cakes, adding more oil to the skillet as needed.
  19. Top cakes with the sauce and serve.

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