Zesty Salmon Cakes with Creamy Dill Spinach Sauce

Salmon Fish Cakes with Dill and Spinach Sauce 🐟🥔🌿

Overview:

These homemade salmon fish cakes with a delightful dill and spinach sauce are a true culinary delight! With a prep time of just 35 minutes and a total cooking time of 1 hour and 10 minutes, this recipe serves 4, making it perfect for a weeknight dinner or a special occasion. Bursting with flavor and wholesome ingredients, these fish cakes are bound to become a household favorite!

Ingredients:

Instructions:

1. Boil the Potatoes:

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   • Start by boiling the potatoes in salted water until they are tender.

2. Prepare the Mash:

   • Drain the potatoes and return them to the pan. Mash them thoroughly without adding milk, butter, or water.

3. Prepare the Salmon:

   • Place the salmon fillets in a suitable pan and cover them with 300ml of water.
   • Crumble in the stock cube and add the bay leaf.
   • Bring the water to a boil, then reduce the heat and cook the fish for five minutes on each side. If the fish is totally immersed, cook for 10 minutes on each side.
   • Turn off the heat, cover the pan, and let it sit for five minutes.

4. Mix Ingredients:

   • Add half of the cooked fish (reserve the stock for later), tomato ketchup, and anchovy essence (if desired) to the mashed potatoes.
   • Season generously with pepper and lightly with salt.
   • Mix thoroughly until smooth.
   • Flake the remaining fish and fold it into the mixture.

5. Shape and Chill:

   • Form the mixture into eight regular-sized fish cakes or 12 smaller ones. Lay them on a plate as you go.
   • Chill the fish cakes in the fridge for at least 15 minutes, or up to 24 hours, covered with clingfilm.

6. Prepare the Sauce:

   • Melt the butter in a saucepan and stir in the flour until smooth.
   • Discard the bay leaf from the fish stock, then gradually add the hot stock to the saucepan, stirring constantly to avoid lumps.
   • Add the milk and cream, then reduce the heat and simmer gently for five minutes.
   • Shred the spinach and stir it along with the dill into the sauce. Cook for a few minutes until the spinach wilts.
   • Taste and adjust the seasoning as needed.

7. Cook the Fish Cakes:

   • Preheat the oven to 400°F (200°C) and oil a baking sheet.
   • Dust the fish cakes with flour, shaking off any excess.
   • Heat oil in a frying pan and fry the fish cakes for about five minutes on each side until nicely crusty.
   • Transfer the fish cakes to the baking sheet and cook in the oven for 10 minutes.

8. Serve:

   • Reheat the sauce and serve it with the fish cakes, accompanied by wedges of lemon for an extra zing!

Nutritional Information (per serving):

• Calories: 344
• Fat: 15.2g
• Saturated Fat: 4.5g
• Cholesterol: 59.6mg
• Sodium: 243mg
• Carbohydrates: 31.8g
• Fiber: 4.8g
• Sugar: 1.9g
• Protein: 22.6g

Conclusion:

These salmon fish cakes with dill and spinach sauce are a delightful blend of flavors and textures, making them a perfect choice for any occasion. Whether you’re looking for a quick weeknight meal or planning a special dinner, this recipe is sure to impress! Enjoy the deliciousness of homemade fish cakes and elevate your culinary experience with this flavorful dish.