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Cook Time:30 minsTotal Time:30 minsServings:4Yield:4 servings, 2 rösti (salmon cakes) eachJump to Nutrition Facts
Cook Time:30 minsTotal Time:30 minsServings:4Yield:4 servings, 2 rösti (salmon cakes) each
Cook Time:30 mins
Cook Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, 2 rösti (salmon cakes) each
Yield:
4 servings, 2 rösti (salmon cakes) each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained½cupfinely chopped red onion2 large eggs plus 1 large egg white, lightly beaten1tablespoonwhole-grain mustard3 tablespoons chopped fresh dill or 3 teaspoons dried, divided½teaspoonfreshly ground pepper¼teaspoonsalt4cupsfrozen hash-brown shredded potatoes (about 12 ounces)2 tablespoons extra-virgin olive oil, divided⅓cupreduced-fat sour cream1 tablespoon capers, rinsed and chopped1teaspoonlemon juice
Cook Mode(Keep screen awake)
Ingredients
2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
½cupfinely chopped red onion
2 large eggs plus 1 large egg white, lightly beaten
1tablespoonwhole-grain mustard
3 tablespoons chopped fresh dill or 3 teaspoons dried, divided
½teaspoonfreshly ground pepper
¼teaspoonsalt
4cupsfrozen hash-brown shredded potatoes (about 12 ounces)
2 tablespoons extra-virgin olive oil, divided
⅓cupreduced-fat sour cream
1 tablespoon capers, rinsed and chopped
1teaspoonlemon juice
DirectionsCombine salmon, onion, eggs and egg white, mustard, 2 tablespoons fresh dill (or 2 teaspoons dried), pepper and salt in a large bowl. Add potatoes and stir to combine.Preheat oven to 200 degrees F.Heat 1 tablespoon oil in a large nonstick skillet over medium heat until shimmering. Fill a 1-cup measure two-thirds full with the salmon mixture and firmly pack it down. Unmold into the pan and pat to form a 3-inch cake. Repeat, making 3 more cakes. Cover and cook until browned on the bottom, 3 to 5 minutes. Gently turn over and cook, covered, until crispy on the other side, 3 to 5 minutes more. Transfer the cakes to a baking dish; keep warm in the oven. Wipe out the skillet and cook 4 more cakes with the remaining 1 tablespoon oil and the remaining salmon mixture.Combine sour cream, capers, lemon juice and the remaining dill in a small bowl. Serve the salmon cakes with the dill sauce.Originally appeared: EatingWell Magazine, January/February 2010
Directions
Combine salmon, onion, eggs and egg white, mustard, 2 tablespoons fresh dill (or 2 teaspoons dried), pepper and salt in a large bowl. Add potatoes and stir to combine.Preheat oven to 200 degrees F.Heat 1 tablespoon oil in a large nonstick skillet over medium heat until shimmering. Fill a 1-cup measure two-thirds full with the salmon mixture and firmly pack it down. Unmold into the pan and pat to form a 3-inch cake. Repeat, making 3 more cakes. Cover and cook until browned on the bottom, 3 to 5 minutes. Gently turn over and cook, covered, until crispy on the other side, 3 to 5 minutes more. Transfer the cakes to a baking dish; keep warm in the oven. Wipe out the skillet and cook 4 more cakes with the remaining 1 tablespoon oil and the remaining salmon mixture.Combine sour cream, capers, lemon juice and the remaining dill in a small bowl. Serve the salmon cakes with the dill sauce.
Combine salmon, onion, eggs and egg white, mustard, 2 tablespoons fresh dill (or 2 teaspoons dried), pepper and salt in a large bowl. Add potatoes and stir to combine.
Preheat oven to 200 degrees F.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat until shimmering. Fill a 1-cup measure two-thirds full with the salmon mixture and firmly pack it down. Unmold into the pan and pat to form a 3-inch cake. Repeat, making 3 more cakes. Cover and cook until browned on the bottom, 3 to 5 minutes. Gently turn over and cook, covered, until crispy on the other side, 3 to 5 minutes more. Transfer the cakes to a baking dish; keep warm in the oven. Wipe out the skillet and cook 4 more cakes with the remaining 1 tablespoon oil and the remaining salmon mixture.
Combine sour cream, capers, lemon juice and the remaining dill in a small bowl. Serve the salmon cakes with the dill sauce.
Originally appeared: EatingWell Magazine, January/February 2010
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Nutrition Facts(per serving)318Calories18gFat19gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
