Salmon Cakes with Lemon, Dill, and Homemade Dijon Mayo
Salmon Cakes with Lemon, Dill, and Homemade Dijon Mayo– phase 1-4, makes about 12 cakes
Adapted from Bon Appetit
3 tbsp dijon mustard
1 tbsp (or more) fresh lemon juice
1/2 cup Walden Farms mayo spread
1tbsp olive oil
1 tsp finely chopped fresh dill
2-3 cans salmon
1 medium zucchini, grated
1 tsp sea salt plus more for seasoning
4 egg whites
1tsp olive oil
2tbsp finely chopped fresh dill
2 scallions, thinly sliced
2 tsp lemon zest
Freshly ground black pepper or crushed red pepper flakes (optional)
Combine egg whites, Dijon mustard, mayo and lemon juice in a blender. Blend on high, leaving the lid partially open, until smooth. With motor running, slowly pour in oil in a thin stream; blend until combined. Season to taste with sea salt and more lemon juice, if desired. Set aside 1/3 cup for salmon cakes. Stir dill into remaining mayo. Place in small bowl; cover and chill.
Grate zucchini, set aside.
Place salmon in a medium bowl. Using a fork, gently pull apart fish into large flakes. Line a baking sheet with parchment paper; set aside.
Lightly beat egg whites and 1 tsp olive oil in a small bowl to blend. Stir egg mixture, dill, lemon zest, and 1 tsp. sea salt into reserved grated zucchini until just combined. Fold in reserved 1/3 cup Dijon mayo and flaked fish. Season to taste with sea salt and black pepper or red pepper flakes, if desired. Using a 1/3-cup measuring cup, scoop mounds of batter onto prepared baking sheet. Cover loosely with plastic wrap and chill for at least 1 hour and up to 4 hours.
Heat a large non stick skillet over medium-low heat. Shape salmon cakes into 1/2-inch-thick rounds. Working in batches, cook salmon cakes, gently flipping with a flat spatula halfway through, until lightly browned, about 5 minutes per side. Serve with scallions and remaining Dijon mayo alongside.