Salmon Cakes

A few days ago, I made a dressed salmon for dinner and had lots of leftover cooked salmon.  These salmon cakes were delicious and moist!  The secret to a moist salmon cake is to not overcook the fish initially.  

salmon cakes

2 1/2 cups salmon, cooked

2      cups potatoes, mashed

1/2   cup   celery, diced

3 tablespoons scallions, finely chopped

2 tablespoons fresh dill, finely chopped

2 eggs, beaten

3/4 teaspoon salt

1/4 teaspoon pepper

juice of 1/2 lemon

coconut oil for frying

salad dressing

2 tablespoon lemon juice

4 tablespoons extra virgin olive oil

1. Put all ingredients in a large bowl and mix by hand.  Avoid over-mixing as you want to keep nice bite-size chunks of salmon in the mixture. 
2. Form into 1/2 inch thick patties
3. In a large skillet on medium heat, warm 1-2 tablespoons coconut oil
4. Cook patties approximately 5 minutes per side until golden brown and put on paper towel. Perfect meal when served with a lemon wedge and a side salad!

     Makes 16 cakes - serves 4

Salad dressing note:  I like to buy a bag of lemons and juice them all at the same time.  I then make tablespoon-sized ice cubes that I store in a freezer bag.  When it comes time to make the dressing, I simply put the olive oil in a small cup and drop in the lemon juice ice cube!