At least once every week (and sometimes more) I have salmon for dinner. From time to time I buy other fish too, but this one is my favourite. So this week, being stuck with two fillets of salmon that I had to use by 21st June, I questioned myself what to do with it. The range of salmon recipes I know is not big. There’s only two of them, and both are baked fillets with glaze and without. Of course I know how to pan-fry it too, but it’s not the healthiest choice, and I abstain from fried food as much as I can. So the question still stood day after day.And then I thought, Why don’t I try making fish cakes? But I didn’t know any good recipes, and when I googled them, most were fried or made of canned fish. So I studied them all carefully piece by piece, reviewed several times what I had in the kitchen, and decided to improvise, because the ingredients I had were totally different from those in the recipes. It took me about 35 minutes to get it done, and I think that from now on I’ll be making this recipe every time until I grow tired of it, as it happened with the previous too 🙂
- 2 fresh Salmon fillets (Or you can use canned, skipping the first step)
- 2 slices Wholemeal bread
- 1 Egg
- 1/2 Lemon
- 2-3 Scallions
- 3-4 slices Avocado
- 1 clove Garlic
- 1/2-1 tsp Hot Chili Sauce or Hot Chili Ketchup (optional)
- 3 tbsp Light Mayonnaise (or plain or Greek yogurt, if you wish)
- Salt & Pepper to taste
- 3 tbsp Plain or Greek Yogurt
- Lemon Juice
- Fresh dill, snipped (I didn’t have it, but if you have – put it in)
- Preheat oven to 180 C. Put salmon fillets on a baking tray lined with foil. Season with salt and pepper to taste and add a squeeze of lemon juice. Put it in the oven for 15 minutes.
- While salmon is cooking, put 2 slices of wholemeal bread into a food processor. It’s easier when you divide it into pieces first, and then process a few, empty the processor and put another few pieces. Set the crumbs aside.
- In a different bowl, beat one egg. Set aside.
- Chop the garlic and scallions (green and white parts), and dice the avocado slices.
- Once the salmon is ready, take it out, let cool for a few minutes and then remove the skin. Fluff the fish with a fork, so you have chunks. Let them cool for few more minutes.
- In a large bowl, combine together salmon chunks, avocado, scallions, garlic, one beaten egg, mayo, hot chili sauce, lemon juice and bread crumbs. Mix well. Season with salt and pepper or any other spices to your taste.
- Form fish cakes (makes about 6) and transfer them on a baking tray lined with foil or parchment. Place in the oven, preheated to 210 C and bake for approx. 15 minutes.
- Combine together yogurt, a squeeze of lemon juice and fresh dill. Enjoy this healthy dressing! 🙂
My own thoughts on it? I loved it. I love the way I can taste the bread in it and I like the smooth avocado chunks. If I could change anything in this recipe, I would only add more greens, maybe add pieces of steamed broccoli too.
If you have a toddler that is able to eat finger foods, cut it in pieces and give to your little one, just use the spices sensibly. And in case you’re worried about mayonnaise and hot sauce in it, if you intend to give it to your baby, skip the hot sauce and substitute mayo with plain or Greek yogurt.
And P.s.: I’m sorry for the awful picture once again. It’s funny to say that I am a photographer who can’t photograph food. I’ve never really tried before and I don’t have any props and different tableware for that purpose. I just got myself a book on food photography and I’m going to study it well and promise that someday I will replace all the bad pictures with more beautiful ones 🙂