Gluten Free Salmon Cakes with Two Quick Sauces Recipe
I know that at this time of the year many of you are scouring the internet for gluten free recipes for Thanksgiving or other upcoming holidays. But may I just point out that Thanksgiving is only one meal in a whole month of dinners! Yes, the truth is that we do need to eat every day, even when those days are getting more hectic by the second. And the reality is that if we have children, we are sort of obligated to feed them!
This is a quick recipe you can throw together in less than half an hour that is also tasty and even a little sophisticated. It also contains items that are always in my pantry such as Panko Style Gluten Free Bread Crumbs from Kinnikinnick and canned salmon – yet another demonstration of how having a well stocked pantry can be a life saver. OK – maybe not a “life saver” but certainly a dinner saver!
I made two quick sauces for these salmon cakes, one a sour cream dill sauce and the other a dairy free quick tartar sauce. I think nothing goes as well with salmon as dill and the hubby is a staunch tartar sauce supporter – so yes…two sauces.
As with any recipe, you have the freedom to change it up to your liking; add some chopped bell peppers and chilies for a Mexican spin or toss in some cooked potatoes for potato fish cakes or…well you get the idea.
- 1 (15 ounce) can salmon , undrained
- 1 cup Kinnikinnick panko style gluten free bread crumbs
- 3 large eggs , lightly beaten
- 1 cup frozen corn , thawed
- 1 (2.5 ounce) can sliced black olives
- 3 scallions (green onions) green and white part, thinly sliced
- 2 teaspoons (heaping) Old Bay Seasoning (if you don’t have Old Bay Seasoning, then season with salt, pepper, paprika and a few dashes of hot sauce)
- 3-4 tablespoons cooking oil
- 6 ounces Greek yogurt (full, low or non-fat)
- 1 tablespoon fresh dill , minced
- 1 clove garlic , minced or grated
- Juice of ½ lemon
- Salt and pepper
- 1 cup mayonnaise
- ¼ heaping cup sweet pickle relish
- Juice of 1 lemon
- ¼ teaspoon salt
In a large mixing bowl, flake the salmon with a fork. Add the bread crumbs, eggs, corn, olives, green onions, and Old Bay Seasoning. Mix well and form into eight patties, each about ½ inch thick, compacting firmly.
Heat the oil in a large skillet over medium high heat. Fry the patties in batches (do not over crowd the pan) for 3 – 4 minutes per side or until nicely browned.
Combine the first 4 ingredients in a small mixing bowl. Add salt and pepper to taste. Serve immediately or store, covered in the refrigerator until ready to serve.
Combine all ingredients and mix well. Serve immediately or store in refrigerator until ready to serve.
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