Uncle Dan's Recipes

Gluten-Free Salmon Cakes with Dill Aioli

Gluten-Free Salmon Cakes with Dill Aioli

Chris Stephens
INGREDIENTS FOR SALMON CAKES:
  • 1 pound of salmon filet, cooked & cooled
  • 1 pound of mashed potatoes, cooked & cooled
  • 2 tablespoons of chopped parsley
  • 2 tablespoons of lemon juice
  • 1 teaspoon of Uncle Dan's California Country Dill Seasoning
  • 1 teaspoon of paprika
  • ¼ teaspoon of cayenne pepper
  • 1 egg
  • 2 cups of gluten-free bread crumbs
  • ¼ cup of oil for frying

INGREDIENTS FOR DILL AIOLI:

  • ¾ cup of Mayonnaise
  • 2 tablespoons of lemon juice
  • 1 tablespoon of Uncle Dan's California Country Dill Seasoning
  • 1 tablespoon of dill, dried or fresh chopped
INSTRUCTIONS FOR SALMON CAKES:
  1. Gently flake cooked salmon into a large bowl, add mashed potatoes, chopped parsley, lemon juice, Uncle Dan’s Country Dill Seasoning, paprika, cayenne pepper and egg and mix thoroughly.
  2. To form cakes take a golf ball size bit and roll into a ball then gently flatten ball and place on a wax paper lined plate or pan.
  3. Place cakes in refrigerator while making aioli.
INSTRUCTIONS FOR DILL AIOLI:
  1. Place mayonnaise, lemon juice, Uncle Dan’s Country Dill Seasoning and dill in a medium size bowl and mix with a wire whisk until well incorporated and set aside.
  2. To cook cakes heat the ¼ cup oil in a large frying pan on medium-high heat, once hot place half the in the pan and reduce heat to medium, cook until golden brown on bottom (about 5 minutes). Flip cakes and cook on the other side for another 5 minutes.
  3. Repeat with second half of cakes.
  4. Serve with the aioli and enjoy.

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Mediterranean Salmon Cakes Recipe

Mediterranean Salmon Cakes Recipe

Chris Stephens

INGREDIENTS:
  • 1 pound of Wild Sockeye Salmon
  • 3/4 cup of finely diced red onion
  • 1 1/2 cups of finely diced red bell pepper
  • 3 tablespoons of capers
  • 3 tablespoons of Uncle Dan's Mediterranean Garlic Seasoning and Salad Dressing mix
  • 4 Dashes Tabasco (to taste)
  • 1 tablespoon of Worcestershire Sauce
  • 4 cups of Panko bread crumbs
  • 1 tablespoon of Dijon mustard
  • 3 eggs, beaten
INSTRUCTIONS:
  1. Chop salmon into ½ inch pieces.
  2. In a mixing bowl, combine all ingredients EXCEPT Panko crumbs.
  3. Add Panko ⅓ cup at a time until a formable consistency (reserve remaining Panko).
INSTRUCTIONS FOR TZATZIKI DRESSING: (Mix all ingredients)
  • ½ of a packet of Uncle Dan's California Country Dill Seasoning
  • Cucumber seeded and finely diced
  • 2 cups of Greek yogurt
  • 1 tablespoon of fresh lemon juice

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