Salmon cakes with Dill hollandaise and Greek style potatoes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place salmon on one prepared baking sheet and top with 1 tsp Olive oil. Roast in 400° oven until salmon reaches a minimum internal temperature of 145°, 8-10 minutes. Carefully remove from oven. Let cool, at least 5 minutes. Once salmon is cool enough to handle, remove skin. Transfer skinless salmon to a mixing bowl and shred into small pieces. While salmon roasts and cools, continue recipe.

Step 2

Quarter potatoes. Zest and halve lemon. Cut one half into wedges and juice the other half. Stem and mince Dill. In another mixing bowl, combine 1 tsp lemon juice (reserve remaining for hollandaise) and 2 tsp olive oil. Add cheese to bowl and season with a pinch of salt and pepper. Stir to combine and set aside.

Step 3

Place potatoes on second prepared baking sheet and toss with 2 tsp olive oil, 1/4 tsp salt, chimichurri seasoning, and a pinch of pepper. Spread into a single layer. Roast in hot oven until lightly browned and tender, 15-20 minutes, tossing once halfway through. While potatoes roast, continue recipe.

Step 4

Add panko, créme fraiche, 1/4 tsp lemon zest, 1/2 tsp salt, and a pinch of pepper to bowl with salmon. Stir until combined and slightly sticky. Form mixture into four firmly-packed, evenly-sized cakes, about 3" in diameter. Place in freezer, 5 minutes. After 5 minutes, remove from freezer. Place a medium nonstick pan over medium heat and add 2 tsp olive oil. Add cakes to hot pan and sear until golden brown, 1-2 minutes per side. Flip gently to keep cakes intact. Remove from burner.

Step 5

Melt butter. Combine mayonnaise, 1/4 tsp Dill(reserve remaining for garnish), and remaining 1/2 tsp lemon juice in another mixing bowl. Add melted butter and stir to thoroughly combine. Plate dish topping salmon cakes with hollandaise sauce and remaining dill. Garnish potatoes with dressing and squeeze lemon wedges over salmon cakes to taste.