• Nick

BUTTERNUT SQUASH SALMON CAKES with Dill Sriracha Sauce



Whenever this pandemic is over, I will be ready for healthy Summer meals to do in advance. This is another great meal you can prepare in advance and pop in fridge to chill until you are ready to cook. If the salmon is fresh, you could always freeze the patties for a future use, but I have been managing with frozen wild-caught salmon and would cook these shortly after you make them and reheat leftovers within 1-2 days.


I made these for dinner and will have extra for lunch, already looking forward to what I am going to do to these tomorrow mmmm.


Ingredients


SALMON CAKES:

  • 24 ounces salmon, about 4 fillets, cooked (instructions below)

  • 1 Cup Butternut Squash, roasted (instructions below)

  • 1.5 TBLS Old Bay plus more for coating fish

  • 6 TBLS chopped fresh dill or 3 teaspoons dried dill weed or more to taste

  • 2 eggs, lightly beaten

  • 1/4 cup chopped Chives or Scallions

  • 2 TBLS Olive Oil, for frying


FOR THE DILL SRIRACHA SAUCE:

  • 1 cup fat free plain Greek yogurt

  • 4 TBLS chopped fresh dill (the more the merrier)

  • 2 TBLS Chives or Scallions

  • 1 teaspoon honey

  • 4 TBLS sriracha (or more to taste)

  • Salt and pepper, to taste


Instructions

SALMON CAKES: Preheat oven to 450 degrees F.


  1. Slice Butternut Squash in half, scoop out seeds. Spray with olive olive and place flesh side up on roasting pan or on baking sheet (with foil). Season with salt and pepper. Roast 50 to 60 minutes, until flesh is fork-tender. Set aside to cool.


  1. To cook salmon. Pat salmon dry and then rub flesh with Old Bay

  2. In a nonstick pan, add oil and heat to medium-high. When pan is hot, add the salmon, flesh side down and cook for 3 minutes with lid on the pan. Flip the salmon and cook fish all the way through (uncovered), about 5 more minutes. Set aside to cool

  3. When Butternut squash is cooled. Scoop out into large mixing bowl and mash slightly.

  4. Skin the salmon and flake into bowl with squash. Combine all other ingredients in medium bowl.

  5. Using 1/3 cup measuring cup, scoop batter and shape into cakes. Place on a parchment or silat lined baking sheet. Refrigerate for 30 mins.

  6. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

  7. Sauté cakes approximately 5 minutes on each side. Depening on pan size, you may need to do this in (2) batches. I used (2) pans to do all at once.

  8. Once lightly browned on both sides, remove from skillet and transfer to paper towel lined plate.


FOR THE DILL SRIRACHA SAUCE:

  1. Simply combine all ingredients in a small bowl. Serve along-side salmon cakes

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