Studded with briny olives, bright lemon zest and a touch of dill, this healthy, easy salmon cake recipe is perfect for dinner and for freezing. Whether you serve the salmon cakes on a bun like a burger with lettuce and tomato or paired with a mixed green salad, try a dollop of reduced-fat mayo mixed with lemon juice on top. 4 scallions, quartered 1/2 cup pitted Kalamata olives 3 tablespoons coarsely chopped fresh dill or thyme Zest of 2 lemons 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 2 1/2 pounds wild salmon (see Tip), skinned and cut into 2-inch chunks 4 teaspoons extra-virgin olive oil, divided Prepare through Step 3, cool completely, then wrap airtight and freeze for up to 3 months. Reheat at 450°F for 20 minutes or wrap in a paper towel and microwave for 2 to 3 minutes. Place scallions, olives and dill (or thyme) in a food processor and pulse until finely chopped. Transfer to a large bowl. Stir in lemon zest, salt and pepper. Working in 3 or 4 batches, pulse salmon just 2 or 3 times to finely chop, but not puree. Add the chopped salmon to the bowl; gently mix until combined. (Alternatively, finely chop salmon, scallions, olives and herbs by hand before combining with lemon zest, salt and pepper.) Divide the mixture into 8 patties, about 3 inches in diameter and 3/4 inch thick. Chill in the refrigerator for at least 20 minutes (or up to 2 hours) before cooking. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add 4 salmon cakes and cook until browned on both sides and just cooked through, 6 to 8 minutes total. Repeat with the remaining oil and salmon cakes. In partnership with Salmon Cakes with Olives, Lemon & Dill
photographer: Carin Krasner 
Ingredients
Directions
Nutritional Facts
Posted by: irish_eyes@att.net
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