Greek style salmon cakes

Updated at: Wed, 13 Mar 2024 20:07:13 GMT

Step 1

Pat salmon dry and season flesh side with ¼ tsp. salt and a pinch of pepper. Place salmon on prepared baking sheet, skin-side down, and top with 1 tsp. olive oil. Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 13-15 minutes. Carefully remove from oven and let cool. While salmon roasts, continue recipe.

Step 2

Halve lemon lengthwise. Cut one half into wedges and juice the other half. Core tomato and cut into ¼" dice. Stem and mince dill. Combine ⅔ the crème fraiche (reserve remaining for cakes), 1 tsp. lemon juice, dill, and a pinch of salt in a mixing bowl. Refrigerate until plating.

Step 3

Once salmon is cool enough to handle, remove from baking sheet and discard skin. Transfer skinless salmon to another mixing bowl and shred into small pieces. Add remaining crème fraiche, panko, ¼ tsp. salt, and a pinch of pepper to bowl with salmon. Mash to combine. Form mixture into four equally-sized cakes, about 3" in diameter. Chill in freezer until firm, 10-12 minutes. While mixture chills, continue recipe.

Step 4

Once water is boiling, add orzo and cook until al dente, 4-5 minutes. Remove from burner. Drain orzo in a wire-mesh strainer and return to pot. Add tomatoes, softened cream cheese, pesto, and ¼ tsp. salt. Stir to combine. Cover and set aside.

Step 5

Once salmon cakes are firm, remove from freezer. Place a large nonstick pan over medium-high heat and add 1 Tbsp. olive oil. Add cakes to hot pan and cook undisturbed until browned, 2-3 minutes per side. Flip gently to keep cakes intact. Remove from burner. Plate dish as pictured on front of card, topping cakes with crema and garnishing orzo with feta. Squeeze lemon wedges over to taste.

0 liked

1 disliked