Salmon Cakes with California Raisins and Cucumber Relish - Taste USA

Salmon Cakes with California Raisins and Cucumber Relish

  • Duration
  • Serving

Ingredients

  • 2 1/2 Cups potatoes, peeled, halved,
  • 1 Cup Salmon, poached, cooled, and flaked.
  • 1 Cup fresh breadcrumbs
  • 1/2 Cup California raisins
  • 2/3 Cup skim milk
  • 2 Tablespoons whole-grain mustard
  • 3 Tablespoons mayonnaise
  • 2 Tablespoons plus 1 tsp minced smoked salmon
  • 1 Tablespoon chopped capers
  • 5 Teaspoons chopped chives
  • 5 Teaspoons chopped dill
  • 1 Teaspoon coarse grind black pepper

Cucumber Relish

  • 1 1/4 Cups diced seedless cucumbers
  • 1 Cup tomato concassé
  • 1/3 Cup California raisins
  • 1/2 Cup diced red onion
  • 1 Tablespoon minced jalapeño or red pepper flakes
  • 4 Teaspoons balsamic vinegar
  • 1 Tablespoon chopped cilantro
  • 2 Teaspoons olive oil

Further informations

Serves: 10 | Serving Size: 2 cakes

Nutrition Facts Per Serving

Calories 260 (Calories from Fat 23%); Total Fat 6 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 15; Sodium 177; Potassium 490; Total Carbohydrate 41; Dietary Fiber 3; Sugars 4; Protein 11; Calcium 56; Iron 2.

Directions

  • 1

    Simmer the potatoes in water until tender. Drain and place the potatoes on a sheet pan in a warm over to steam dry, about 5 minutes.

  • 2

    Pureé the hot potates using a ricer or food mill. Allow the potatoes to cool to room temperature and combine with the remaining salmon cake ingredients. Form into 20 small cakes.

  • 3

    To prepare the cucumber relish, toss the relish ingredients together. Drain any excess liquid from the relish and reserve it to toss with mixed greens. For each portion, cook 2 cakes in a preheated seasoned skillet until golden brown on each side, about 8 minutes.

  • 4

    Serve the salmon cakes with approximately a tablespoon of cucumber relish.

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