Salmon-and-Potato Cakes with Mixed Greens

Name: Salmon-and-Potato Cakes with Mixed Greens
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 680 grams baking potatoes (about 3), peeled and sliced thin; 59 milliliters cooking oil; 1 teaspoon Dijon mustard; 3 Tbsps chopped fresh dill; 1 teaspoon fresh-ground black pepper; 59 milliliters heavy cream; 4 liters 1/2 pound mixed salad greens (about; 1 onion, grated; 454 grams skinless salmon fillets; 1 teaspoons salt; 4 scallions, white bulbs only, chopped; 355 milliliters water; 1 Tbsp red- or white-wine vinegar

Salmon-and-Potato Cakes with Mixed Greens is a gluten free and pescatarian recipe with 4 servings. This recipe covers 53% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 39g of protein, 28g of fat, and a total of 640 calories. From preparation to the plate, this recipe takes roughly 45 minutes. If you have heavy cream, scallions, onion, and a few other ingredients on hand, you can make it.

Instructions

Brush the bottom of a large deep frying pan with 1 tablespoon of the oil.

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Cooking Oil

Equipment you will use

Frying Pan

Put the potatoes in the pan and sprinkle with 1/2 teaspoon of the salt. Top with the onion and then the salmon.

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Potato

Salmon

Onion

Salt

Equipment you will use

Frying Pan

Sprinkle another 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper over the salmon.

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Pepper

Salmon

Salt

Add the water to the pan, cover, and bring to a boil. Reduce the heat and simmer until the salmon and potatoes are done, about 15 minutes.

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Potato

Salmon

Water

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Frying Pan

Remove the salmon and flake.

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Salmon

Drain the potatoes well and put in a medium bowl.

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Potato

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Bowl

Add the cream and mash, leaving the potatoes fairly chunky.

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Potato

Cream

Add the salmon, another 1/2 teaspoon of the pepper, the scallions, and 2 tablespoons of the dill. Form the mixture into eight cakes; they needn't be perfectly symmetrical or smooth.

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Green Onions

Pepper

Salmon

Dill

Wipe out the frying pan.

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Frying Pan

Add 1 tablespoon of the oil and heat over moderately high heat.

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Cooking Oil

Add half the salmon cakes to the pan and brown well on both sides, about 5 minutes in all.

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Salmon

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Frying Pan

Drain on paper towels and repeat with another tablespoon oil and the remaining salmon cakes.

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Salmon

Cooking Oil

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Paper Towels

In a medium glass or stainless-steel bowl, whisk together the mustard, vinegar, and the remaining 1 tablespoon dill and 1/4 teaspoon each salt and pepper.

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Salt And Pepper

Mustard

Vinegar

Dill

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Whisk

Bowl

Add the remaining 1/4 cup oil slowly, whisking.

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Cooking Oil

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Whisk

Add the greens, toss, and put on plates. Top each salad with two salmon cakes and a lemon wedge.

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Lemon Wedge

Greens

Salmon

Wine Recommendation: The full flavors of this salad can take on a chardonnay that would drown out other dishes. Select a bottle from California's Napa or Sonoma Valley for a memorable treat.

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Chardonnay

Wine

Equipment

Ingredients

Servings:

680grams

baking potatoes (about 3), peeled and sliced thin 59milliliters

cooking oil 1teaspoon

Dijon mustard 3Tbsps

chopped fresh dill 1teaspoon

fresh-ground black pepper 59milliliters

heavy cream 4liters

1/2 pound mixed salad greens (about 1

onion, grated 454grams

skinless salmon fillets 1teaspoons

salt 4

scallions, white bulbs only, chopped 355milliliters

water 1Tbsp

red- or white-wine vinegar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.