Alices Salmon Cakes With Maryas Green Goddess Dipping Sauce Recipes

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GREEN GODDESS DRESSING/DIPPING SAUCE

Provided by Martina McBride

Categories     condiment

Time 10m

Yield 1 1/3 cups

Number Of Ingredients 13



Green Goddess Dressing/Dipping Sauce image

Steps:

  • Process the yogurt, mayonnaise, buttermilk, if desired, parsley, chives, basil, tarragon, garlic, lemon zest, lemon juice, Worcestershire, salt, and pepper in a food processor 30 seconds or until smooth. Cover and refrigerate until ready to serve.

3/4 cup plain Greek yogurt
1/3 cup mayonnaise, such as Duke's
2 tablespoons buttermilk, optional
1/2 cup fresh parsley leaves
1/4 cup chopped fresh chives
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh tarragon
1 clove garlic
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

SALMON CAKES WITH TARRAGON-CHIVE DIPPING SAUCE

Categories     Fish     Appetizer     Brunch     Sauté     Easter     Lunch     Spring     Pan-Fry     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 36 salmon cakes

Number Of Ingredients 9



Salmon Cakes with Tarragon-Chive Dipping Sauce image

Steps:

  • Pat salmon dry and with a sharp knife cut into roughly 1/3-inch cubes. In a medium bowl lightly beat egg and gently stir in salmon and remaining ingredients until just combined.
  • Heat a 12-inch nonstick skillet over moderate heat and, working in batches, drop 2-tablespoon measures of salmon mixture about 1 inch apart into skillet. Cook cakes until undersides are golden, about 1 minute. Turn cakes over and cook until just cooked through, about 1 minute more. Transfer cakes as cooked to a platter. Salmon cakes may be made 1 day ahead and chilled, covered. Bring cakes to room temperature before serving.
  • Garnish cakes with lime wedges and serve with dipping sauce.

1 1/2 pounds skinless boneless salmon fillet
1 large egg
1/2 cup fine fresh bread crumbs
1 tablespoon Dijon mustard
1 teaspoon freshly grated lime zest
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Garnish: lime wedges
Accompaniment:Tarragon-Chive Dipping Sauce

SALMON PATTIES WITH DILL SAUCE

My daughter and I love salmon patties, and we found this version that is healthier than salmon patties made with mayo. Everyone I've made this for has asked for the recipe. I would love to hear any improvements and/or variations you make to this simple recipe. Enjoy!

Provided by tinalyn

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 30m

Yield 2

Number Of Ingredients 12



Salmon Patties With Dill Sauce image

Steps:

  • Mix salmon, breadcrumbs, onion, Dijon mustard, egg, and lemon juice together in a bowl; form into 2 patties.
  • Heat olive oil in a skillet over medium-high heat. Cook patties in the hot oil until lightly browned and cooked through, 4 minutes per side; season with sea salt and black pepper.
  • Mix sour cream, dill, garlic powder, and sea salt together in a bowl; serve alongside salmon patties.

Nutrition Facts : Calories 375.7 calories, Carbohydrate 24.2 g, Cholesterol 136 mg, Fat 19.5 g, Fiber 1.5 g, Protein 24.5 g, SaturatedFat 5.4 g, Sodium 1009.8 mg, Sugar 2.5 g

1 (5 ounce) can salmon, drained and flaked
½ cup dried breadcrumbs
2 tablespoons minced onion
1 tablespoon Dijon mustard
1 egg, lightly beaten
1 teaspoon lemon juice
sea salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
¼ cup light sour cream
1 teaspoon dill weed
¼ teaspoon garlic powder
sea salt to taste

ALICE'S SALMON CAKES WITH MARYA'S GREEN GODDESS DIPPING SAUCE

Categories     Fish     Sauté

Number Of Ingredients 20



ALICE'S SALMON CAKES WITH MARYA'S GREEN GODDESS DIPPING SAUCE image

Steps:

  • To make dipping sauce: Combine all ingredients and mix thoroughly. To make salmon cakes: Pat salmon dry and with a sharp knife cut into roughly 1/3-inch cubes. In a medium bowl lightly beat egg and gently stir in salmon and remaining ingredients (except oil) until just combined. Form mixture into cakes of the size desired. Heat 1-2 tbsps of oil in a 12-inch nonstick skillet over moderate heat and, working in batches, add salmon cakes, about 1 inch apart. Cook cakes until undersides are golden, about 1 minute. Turn cakes over and cook until just cooked through, about 1 minute more. Transfer cakes as cooked to a platter. Salmon cakes may be made 1 day ahead and chilled, covered. Bring cakes to room temperature or warmer before serving. Serve with dipping sauce.

For salmon cakes:
1 1/2 pounds skinless boneless salmon fillet
1 large egg
2 tbsps mayonnaise
1/2 cup bread crumbs
2 tbsps chopped fresh dill
1 tablespoon Dijon mustard
1 tsp grated lemon zest
salt, pepper
For dipping sauce:
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped scallions
2 tbsps chopped chives
2 tbsps chopped parsley
2 tbsps chopped tarragon
1 tbsp anchovy paste
1 tbsp lemon juice
salt, pepper
oil for cooking

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