GOOEY HOT COCOA MARSHMALLOW COOKIESCOOKIES:½ c. butter1 ½ c. semisweet chocolate chips1 ½ c. flour¼…
Spinach and Salmon Cakes
| Spinach and Salmon Cakes | Print |
Recipe By: Alice Morrow
Spinach and Salmon Cakes
Ingredients
- 1 ½ lbs. large Yukon Gold potatoes
- 5-6 oz. fresh baby spinach
- ½ c. Miracle whip or mayo
- 1-2 fresh jalapeno, seeded and minced
- 3 T. chopped dill
- Salt, black pepper
- 1 ½ lbs. skinless salmon fillet, cut into ½” pieces
- ¼ c. plus 2T. heavy cream
- ¼ c. minced red onion
- Canola oil, for frying
- Fresh dill springs, garnish
Instructions
- In saucepan, cover potatoes with cold water. Simmer until tender. Drain and cool.
- Peel potatoes and cut into ¼” dice. Place in a large bowl.
- In large skillet, heat 2 T. water over moderate-high heat.
- Add spinach in batches, cook until wilted. Drain, squeeze dry and coarsely chop.
- In small bowl, mix mayo, jalapeno and chopped dill. Season with salt and pepper. Set aside to serve along with the cakes.
- Put salmon in food processor and pulse a few times, until chopped.
- Pulse in cream until incorporated.
- Add salmon to potatoes.
- Stir in spinach and onion and season with salt and pepper.
- Form 12 patties.
- In large non-stick skillet, heat ⅛” of oil.
- Add 6 cakes and fry over high heat until lightly browned on bottom, about 1 minute. Reduce heat to moderately high and cook until well browned, 2 minutes. Turn and cook for 3 minutes, or until browned. Repeat with remaining 6 patties. Add more oil as needed.
- Garnish with sprigs of dill and serve with the mayo sauce.
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