Salmon-and-Spinach Cakes

Name: Salmon-and-Spinach Cakes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 40
Cuisine: Global
Ingredients: 142 grams baby spinach; 3 Tbsps chopped dill, plus dill sprigs, for garnish; 59 milliliters heavy cream; 1 jalapeño, seeded and minced; 118 milliliters mayonnaise; 59 milliliters minced onion; 680 grams skinless salmon fillet, cut into 1/2-inch pieces; 40 servings Salt; 40 servings Vegetable oil, for frying; 680 grams Yukon Gold potatoes

This recipe makes 40 servings with 72 calories, 4g of protein, and 5g of fat each. If 53 cents per serving falls in your budget, Salmon-and-Spinach Cakes might be an outstanding gluten free and pescatarian recipe to try. From preparation to the plate, this recipe takes roughly 1 hour. Head to the store and pick up baby spinach, salmon fillet, heavy cream, and a few other things to make it today.

Instructions

In a medium saucepan, cover the potatoes with water. Simmer over moderately high heat until tender, about 30 minutes.

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Potato

Water

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Sauce Pan

Drain and let cool. Peel the potatoes and cut them into 1/4-inch dice.

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Potato

Transfer to a large bowl.

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Bowl

Meanwhile, in a large skillet, heat 2 tablespoons of water over moderately high heat.

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Water

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Frying Pan

Add the spinach in batches; cook until wilted.

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Spinach

Drain, squeeze dry and coarsely chop.

In a small bowl, mix the mayonnaise, jalapeo and chopped dill and season with salt.

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Mayonnaise

Dill

Salt

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Bowl

Put the salmon in a food processor and pulse a few times, until chopped. Pulse in the cream until incorporated.

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Salmon

Cream

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Food Processor

Add the salmon to the potatoes. Stir in the spinach and onion and season with salt. Form into 12 patties.

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Potato

Spinach

Salmon

Onion

Salt

In a large nonstick skillet, heat 1/8 inch of oil.

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Cooking Oil

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Frying Pan

Add half of the cakes and fry over high heat until lightly browned on the bottom, 1 minute. Reduce the heat to moderately high and cook until well browned, 2 minutes. Turn and cook for 3 minutes, until browned. Repeat with the remaining cakes; add more oil to the skillet as needed.

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Cooking Oil

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Frying Pan

Garnish the cakes with the dill sprigs and serve with the sauce.

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Sauce

Dill

Equipment

Ingredients

Servings:

142grams

baby spinach 3Tbsps

chopped dill, plus dill sprigs, for garnish 59milliliters

heavy cream 1

jalapeño, seeded and minced 118milliliters

mayonnaise 59milliliters

minced onion 680grams

skinless salmon fillet, cut into 1/2-inch pieces 40servings

Salt 40servings

Vegetable oil, for frying 680grams

Yukon Gold potatoes

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. 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. One wine you could try is Hahn Winery Santa Lucia Highlands Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 17 dollars.