My friends have been requesting that I get this recipe up here so I am caving to peer pressure. I made these today as a special treat to a friend today. I figured she will be getting lots of chicken and pasta so I would bring a little treat. I hope she and her family love them. Oh, and this is the first time I have ever made cauliflower puree so wish me luck with the little ones at dinner time (they do not eat mashed potatoes so this may be tough).
1 1/2 pounds fresh salmon fillet
3 cups whole wheat bread crumbs
4 scallions, chopped
2 small ribs celery, finely chopped
2 tablespoons parsley, finely chopped
2 tablespoons chives, chopped
3 tablespoons old fashioned oats
2/3 cup light mayonnaise
Salt and black pepper
3 large eggs
3 tablespoons extra-virgin olive oil
Creamy Dill Sauce (recipe follows)
1. Cook salmon at 350 degrees. Check after 40 minutes and continue until done.
2. Meanwhile, toast at least 6-8 pieces of whole-wheat bread, remove crust and allow to cool. Then use a food processor to pulverize. I left mine slightly larger (similar to panko). You can always simply purchase some whole wheat bread crumbs, even whole-wheat panko if you can find it. Make approx. 3 cups.
3. Once cooled, flake the salmon into a large bowl. Using a fork, mix in 1/2 cup bread crumbs, scallions, celery, oats, parsley, chives, mayonnaise, a pinch of salt and black pepper. Refrigerate for a minimum of 30 minutes. You can even make until this point the evening before.
4. Beat the 3 eggs with a tablespoon of water and place aside. Form the salmon mixture into 8-10 patties about 1 inch thick. In a bowl, mix the remaining 2 bread crumbs with 1 teaspoon salt. Coat the patties with the bread crumbs, then the eggs, then the panko again.
5. In a heavy skillet, heat half of the olive oil over medium-high heat. Once you are ready to add the patties, lower heat to medium. Add 4 salmon patties and cook until golden, about 3 minutes per side. Drain on paper towels. Repeat with the remaining oil and patties.
Creamy Dill Sauce
1/2 cup light mayonnaise
2 teaspoons white wine vinegar
1 teaspoon lemon juice
2 teaspoons dill, chopped
Combine the mayonnaise, vinegar, lemon juice and dill. Serve with the patties.
1 head of cauliflower, chopped
1.5 cups low sodium vegetable broth
3 tablespoons half-n-half
1 tablespoon hot broth fron cooking
1/2 cup grated Parmesan cheese
1. Bring 1.5 cups of broth and garlic to a boil. Meanwhile, cut off the stems of the cauliflower, break into florets and chop roughly. Add cauliflower to pot, cover and turn down to a simmer for 10 minutes.
2. Remove the cauliflower and toss half of it in a blender along with 1 Tablespoon of the steaming broth and 2 Tablespoons of the half-n-half. Blend, then puree until smooth.
3. Add the parmesan cheese and remaining 1 tablespoon half-n-half and puree until smooth. I did not need to add any salt because of the cheese. If you want a thinner consistency, add another tablespoon of broth or half-n-half.