Salmon Cakes with Dill Sauce
This recipe started out as a crab cake recipe from Jan's Sushi Bar, but since crab is more expensive than salmon we have switched and it is still equally as delicious! Maybe even more so!
I had originally tried this recipe from Whole Family Strong, but accidentally got the salmon with bones and skin included. I am not a fish eater. The flavor is fine. Let's just say that I have an incredibly sensitive gag reflex. I can't handle bones or gristle or any of that fun stuff. So I usually skip fish all together because I'm always afraid of getting a bone and it just basically ruins the eating experience for me if I'm in fear the whole time. I'm a baby. I know, lol.
So, when I got the cans opened and saw what looked like a little spine, I decided that I was not going to be eating salmon cakes for dinner. Hubby tried it and loved it, but I could barely eat what was on my plate while watching him shovel in bones and skin... yuck! Still get shivers just thinking about it.
So when I saw a recipe for crab cakes I was a little hesitant, but I do love crab cakes and so decided to be brave and try it. They were amazing. More than amazing. Maybe even better than chocolate. Almost.
The only problem is that I don't want to pay the price for crab. We tend to make very large batches and salmon is just cheaper. So I checked, double checked, and triple checked the can ... then triple checked inside the can when I got home to make sure that I did not get the kind with bones and skin. And I tried the crab cake recipe, substituting the crab with salmon.
I was not really all that anxious to try it, but decided to just go for it. I'm so happy that I did because I instantly fell in love. With no fear of bones I was able to enjoy the fishy cakes and they instantly became one of my new favorite recipes.
The crab cake recipe did not come with any kind of a sauce, but since I had just made a fresh batch of homemade mayo, I decided to use the dill sauce that came with the salmon cake recipe on the Whole Family Strong website and add it to the top. It is a match made in heaven, let me tell you. Each of them are yummy on their own, but oh-so-good together! : )
So we may or may not be having these
crab salmon cakes once a week. I have decided to go back and try the original salmon recipe from WFS again and just make sure to get my boneless/skinless variety of salmon too. I'll let you know how that goes... if I can tear myself away from the tried and true recipe that is!
So if you want some mouth-wateringly delicious fishy cakes, try out the recipe yourself. I'm sure you won't be disappointed:
- 1/2 tsp celery seed
- 1 Tbsp pepper
- 1 tsp mustard seed
- 1/2 tsp cloves
- 1 tsp paprika
- 1/4 tsp nutmet
- 1 tsp salt