We love recipes that use leftovers. These crunchy, tender cakes make a delicious light lunch or appetizer and are a great way to use leftover grilled or poached salmon.
Ingredients:
- 2 tablespoons plus 2 teaspoons olive oil (divided)
- 1 stalk celery, finely diced
- 1/2 cup diced onion
- 1/2 cup diced orange bell pepper
- 1 1/2 cups cooked salmon, flaked
- 1 1/2 cups panko breadcrumbs
- 2 large eggs, beaten
- 1/2 teaspoon hot sauce
- 2 tablespoons chopped fresh dill, divided
- Salt and freshly ground pepper
- 1/4 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1 teaspoon lemon juice
- 2 teaspoons Dijon mustard
Directions:
In a small saute pan over medium-high heat, heat 2 teaspoons of the oil. Saute the celery, onion, garlic, and bell pepper until the onion is translucent, about 4 minutes, set aside.
In a large bowl, mix together the salmon, panko, eggs, and hot sauce. Stir in the cooked vegetables and 1 tablespoon of dill. Season with salt and pepper.
Form the salmon into 8 1/2-inch thick patties. Place in the refrigerator to “set up” for 15 minutes.
In a small bowl, mix together the mayonnaise, yogurt, lemon juice, mustard, and remaining tablespoon of dill.
In a large nonstick saute pan over medium-high heat, heat 2 tablespoons of the oil. Saute the salmon patties until golden brown, about 4 to 5 minutes per side.
Serve with the dill mustard sauce.
