Smoked Salmon Cakes with Roasted Red Pepper-Chipotle Gravy and Yogurt-Chive Sauce
I recently discovered a new frozen wild caught salmon fillet supplied by one of our local grocery chains. The fillets were thin and rather small which would not bode well to cook on the grill or saute but they were freshly frozen wild caught salmon and should work well smoked and then made into salmon cakes. The package contained two pounds of fillets for about $5.00 per pound, which, around here is a very good deal. Once the smoking is complete, usually done while using the grill to fix another meal, preparing and assembling the cakes is rather quick and easy and once assembled extra individual cakes from the batch may be frozen for future use for a quick meal.
If you don’t care to smoke your own fish, smoked salmon, although rather expensive is available in most chain groceries.
The first night we had the cakes we served them with a steamed artichoke and small garden salad to round out the meal. If you like smoked salmon give this a try.
From time to time we publish recipes that on the surface, may not traditionally be considered “healthy”. However, there is one common theme; they are made fresh, with whole foods that taken individually are superior to any “processed” product. We present recipes in the same mind set for many reasons. One, the recipe is considered to be delicious. Two, it is meant for an occasional meal and not something you would eat every day or a lot of at any one sitting. Three, it is made with whole, fresh ingredients. So the point is, if you what a great entree/snack/breakfast/desert and feel like being a little adventuresome, make it yourself, indulge and be proud of it!
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Equipment/ utensils required:
Chef’s knife, cutting board, mixing bowl, spatula, whip, sauté pan, food processor, baking sheet
2 lbs. smoked salmon cut into small to medium chunks
2 eggs beaten
¼ cup Greek yogurt
1/4 cup sweet or red onion minced
¼ cup celery minced
Hickory Smoked Wild Caught Salmon
1 or 2 jalapeno peppers, seeds removed and flesh minced
1/2 cup Panco bread crumbs
¼ cup peanut oil for the sauté pan
½ cup Greek yogurt
½ cup chopped fresh chives
1tbsp. lemon juice
If you want a little heat add a dash of hot sauce
Roasted Pepper Chipotle Gravy
Grill Roasted Bell Peppers
½ cup roasted bell peppers
Two chipotle peppers and one tbsp. of the adobo sauce
Pinch of raw sugar
Place the salmon, onions, celery, jalapenos, and half the bread crumbs into a large mixing bowl. Whip the eggs and ¼ cup yogurt together in a separate bowl and then add to the larger bowl and gently mix together by hand.
Form the cakes by hand into about a three inch wide by ½ inch high patty and place on a baking sheet or pan. Place the sheet into the refrigerator to cool substantially and set. I usually, if in a hurry, place the sheet into the freezer for about 15 minutes to speed this part up. Well chilled or set cakes when placed in the hot oil; hold together better initially and allows the egg-yogurt mix to “bind” the cakes into a solid cake that resists breakage or crumbling when being turned.
Place the roasted red peppers, chipotle peppers, sugar and adobo sauce into the
food processor and blend to smooth.
Fold together the yogurt, chives, lemon juice, salt and pepper and place into the
refrigerator to hold until service.
When ready to sauté the cakes, add the peanut oil to a cast iron or stainless sauté pan and bring the temperature to about 350 f. Place the other half of the bread crumbs on a plate and press the cold salmon cake onto the crumbs to coat lightly each side. Place the cake into the oil and sauté until the side is brown and slightly crisp. Turn the cake and repeat.
As the cakes finish in the pan add a couple of tbsp. of the gravy to the service bowl or plate then add a cake, about a tbsp. of the yogurt sauce and garnish with chives or other garnish of choice.
Makes 6 to 8 salmon cakes
Nutrition Information per 1 cup serving:
Calories: 430, Fat: 25.6 gm, Cholesterol: 151 gm, Sodium: 189 mg, Carbohydrates: 9.0 gm, Protein: 38.6 gm.