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

Dijon Mayo

2egg whites

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

Sea salt

Salmon Cakes

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)

Dijon Mayonnaise

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.

Salmon Cakes

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.

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