Let's Dish With Linda Lou

Where You Taste The Love

Salmon Cakes With A Chive-Dill Aioli

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I’m a huge fan of salmon. My Salmon Cakes With A Chive-Dill Aioli is one of my favorite recipes.

Salmon pairs perfectly with asparagus so that was an obvious choice to go along with my Salmon Cakes. There’s a great recipe for Roasted Asparagus With Lemon Pepper on my site. The link will be posted below. How about Salmon Cake Sliders? Topped with peppery arugula and slices of avocado. These sliders are super delicious.

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Arugula

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Chives (2)

Chives (2)

Flat Leaf Italian Parsley

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Red Onion

Diced Red Onion (2)

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Olive Oil

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Cookie Dough Scoops

To the large mixing bowl start by adding the mayonnaise, dijon mustard, capers, fresh chives and dill, mix to combine.

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Olive Oil

Salmon Cakes (2)

Salmon Cakes (4)

Salmon Cakes (3)

I’m starting the Chive-Dill Aoili for the Salom Cakes.

Sometimes I may have other things in the picture that don’t apply to this recipe, only because I’m trying to multi-task. The large mixing bowl and mayonnaise are what’s important here.

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Salmon Cakes

Prep Time 30 minutes
Inactive Prep Time: 1 hour 50 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 45 minutes
Yields: 10 cakes
Equipment: 1 rimmed baking sheet pan, 1 non-stick (12-inch) sautè pan, 2 large mixing bowls, 1 (2.25 ounce) cookie-dough scoop (large cookie-dough scoop), chef’s knife, Microplane

Ingredients:
1/2 pound fresh wild salmon
2 tablespoons of olive oil
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

4 tablespoons of butter, unsalted, reserve 2 tablespoons
2 tablespoons of olive oil
1 small red onion, fine dice
1 1/2 cups of celery, fine dice (about 4 stalks)
1/2 cup of red bell pepper, fine dice
1/2 cup small yellow bell pepper, fine dice
1/4 cup of Italian flat-leaf parsley, finely chopped
1 tablespoon capers, drained
1 tablespoon of fresh dill, finely chopped
1 tablespoon of fresh chives, finely chopped
1/2 teaspoon Worcestershire sauce
1 teaspoon of Old Bay seasoning
1 cup Panko bread crumbs, processed
1/2 cup of good mayonnaise
1 tablespoon Dijon mustard
2 large eggs, lightly beaten

Fresh chives for garnish (1 1/2 inches in length)
Lemon slices for garnish
Side of Lemon Pepper Asparagus, link below

Ingredients For Salmon Cake Sliders:
1 package of Hawaiian buns
1/2 stick of butter, unsalted
2 avocados, sliced
2 cups of arugula

Ingredients For Aioli:
1/2 cup of mayonnaise
1 tablespoon of Dijon mustard
1/2 lemon, juiced
1 clove garlic, freshly grated
1 tablespoon fresh dill, finely chopped, extra for garnish
1 teaspoon of fresh chives, finely chopped
Pinch of Kosher salt
Pinch of freshly ground black pepper

Directions For Aioli:
In a bowl add the mayo and Dijon mustard. Add the lemon juice, grated garlic, pinch of Kosher salt, pinch of fresh ground black pepper, fresh chopped dill, and fresh chopped chives. Mix all the ingredients together, cover with plastic wrap, and chill until ready to use.

Directions:
To start, place 1 cup of Panko breadcrumbs into a mini food processor. Pulse until the breadcrumbs become slightly finer in texture.

Preheat the oven to 350-degrees F.
Place the salmon on a sheet pan, skin side down. Drizzle a little olive oil, salt, and pepper, and bake for about 15 to 20 minutes, or just until cooked. When the salmon is done, remove and cover with foil and let rest for another 15 minutes.

After the salmon has rested, transfer to the refrigerator to cool, around 15 to 20 minutes. This will allow the salmon to flake and come right away from the skin. You want to flake the salmon in large chunks, you really want to see the salmon throughout the cakes.

In a large sautèpan, over medium-low heat, using 2 tablespoons each of butter and olive oil, add all the veggies, Worcestershire sauce, Old Bay seasoning, 1/2 teaspoon of Kosher salt, and 1/2 teaspoon of fresh ground black pepper. Cook, stirring frequently, for 15 to 20 minutes until soft. Remove the pan off the heat and allow to cool completely. Once cooled, transfer the vegetable mixture to a large mixing bowl add the breadcrumbs and finely chopped flat-leat Italian parsley, mix to combine.

Flake the chilled salmon into a large bowl containing the mayonnaise. Add the capers, Dijon mustard, finely chopped dill, and chives, stir to combine. Add the bowl containing the salmon mixture to the bowl containing the vegetable mixture, stir to combine. Cover with plastic wrap and transfer to the refrigerator to chill for 30 minutes. Using a 2.25-ounce cookie dough scoop, shape into 10 salmon cakes. Transfer back to the refrigerator for 1 hour to set.

Preheat oven to 250-degrees F.
Heat the remaining 2 tablespoons of butter and 2 tablespoons of oil, in a large sautèpan, over medium heat. In batches, add in the salmon cakes and fry for 3 minutes on each side, or until golden brown. Line a plate with a paper towel setting the salmon cakes on the plate to drain. Next, transfer the salmon cakes onto a baking sheet pan to keep warm in the oven.

Serve the Salmon Cake Sliders on buttered toasted buns with arugula and avocado.

There you have it my Salmon Cakes With A Chive Dill Aioli Sauce. This dish is great with a side of my Lemon Pepper Asparagus.

Lemon Pepper Asparagus 

Salmon Cake Sliders

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Crab Cakes With Remoulade Sauce

My Crab Cakes With Remoulade Sauce is a great way to show off your cooking skills to family and friends. I like to serve them over a bed of baby arugula dressed lightly with fresh lemon juice, a sprinkling of Kosher salt, fresh ground black pepper, and a garnish of lemon slices.

When I’m having a party, I like to serve my Crab Cakes Over my Guacamole, Chunky Style as an appetizer. I’ll only serve one Crab Cake on the plate instead of my full entrèe portion of three cakes with a side of Remoulade Sauce.

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Arugula

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Chives (2)

Chives (2)

Flat Leaf Italian Parsley

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Cookie Dough Scoops.jpg

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Crab Cakes (2)

Crab Cakes (3)

Crab Cakes (5)

Cilantro

Prep Time: 20 minutes
Inactive Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes

Total: 2 hours 20 minutes
Yields: 12 standard size crab cakes (2.25-ounce scoop)
Equipment: cookie-dough scoop, 2 rimmed baking sheet pans, 1 (12-inch) non-stick sautè pan, chef’s knife, mini food processor

Ingredients:
1 pound of lump crab meat, check for pieces of shell
2 tablespoons of olive oil
1 tablespoon of butter, unsalted
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 orange bell pepper, finely diced
2 garlic cloves, minced
1 Fresno chili pepper, seeded and minced, (substitute jalapeno)
1/2 red onion, finely diced
1 rib of celery, finely diced
1 teaspoon of kosher salt
1/2 teaspoon of freshly ground black pepper
2 teaspoons of Old Bay seasoning
1 tablespoon of Dijon mustard
2 large eggs, lightly beaten
1/2 cup of good mayonnaise
3 tablespoons of fresh chives, minced
2 tablespoons of Italian flat-leaf parsley, finely chopped
1 cup of plain Panko breadcrumbs, processed

Garnish Choices:
Lemon slices and/or wedges
Arugula
Guacamole
Cilantro

Butter And Oil For Frying:
5 tablespoons of butter, unsalted
10 tablespoons of olive oil

Ingredients For Remoulade Sauce:
1/2 cup of good mayonnaise
1 tablespoon whole grain mustard
1 garlic clove, freshly grated
1/2 lemon, juiced
1 teaspoon Agave nectar
1 teaspoon Sriracha
Pinch Kosher salt
Pinch of freshly ground black pepper
1 teaspoon of chives for garnish

Directions:
To start, place 1 cup of Panko breadcrumbs into a mini food processor. Pulse until the breadcrumbs become slightly finer in texture.

Melt 1 tablespoon of butter with 2 tablespoons of olive oil in a large sautè pan. Add all the diced vegetables, minced Fresno chili, and garlic, 1 teaspoon Kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon of Old Bay. Over medium-low heat, cook, stirring occasionally, until the veggies soften, approximately 15 to 20 minutes. Set aside to cool.

In the meantime, in a large bowl,  add the beaten eggs, 1 teaspoon of Old Bay, mayonnaise, Dijon mustard, breadcrumbs, and fresh herbs, mix well.  Next, add the cooled vegetable mixture to the breadcrumb mixture, stir to combine.

The last item is the crab meat. Break the meat up into smaller pieces fold it in gently so you don’t break up the meat too much. Cover and chill in the refrigerator for 30 minutes.

Use a cookie dough scoop to measure out the mixture so they’re all the same size. Shape into patties and place them on a rimmed baking sheet pan. Transfer again to the refrigerator for 1 hour to set.

Preheat oven to 250-degrees F.
When you’re ready to fry, place a large sauté pan over medium heat. Melt 1 tablespoon of butter with 2 tablespoons of olive oil. Add 4 crab cakes to the pan, cook for about 2 to 3 minutes per side or until golden brown.

Tip: Do not overcrowd the pan.

Transfer the crab cakes from the pan to a plate lined with a paper towel to catch any excess oil. Transfer them onto a baking sheet and into the oven to stay warm while you finish frying the rest of the crab cakes.

Directions For Remoulade Sauce:
In a bowl add 1/2 a cup of mayo and 1 tablespoon of whole-grain mustard.  Then add the juice of half a lemon, 1 teaspoon of Agave, (to balance the acidity), 1 clove of freshly grated garlic, 1 teaspoon of Sriracha (add more if you like it really hot), and a pinch of Kosher salt and fresh ground black pepper. Whisk all that together and garnish with chives.

Serving suggestions:
1). Lay the Crab Cakes over a bed of arugula, garnish with lemon slices. Serve with a side of Remoulade Sauce.
2). Lay a hot Crab Cake on top of a dollop of cool Guacamole, Chunky Style.
3). 
Garnish with a sprig of fresh Italian flat-leaf parsley.

Guacamole Three Ways

Salmon Cakes With A Chive-Dill Aioli

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Greek Village Salad

Greek Village Salad (2)

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Horiatiki or Greek Village Salad is a traditional Greek salad with no lettuce. Rustic and simple to make.

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Hot House Cucumber

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Red Onion

grape tomatoes

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Kalamata Olives

Kalamata Olives (2)

Feta Cheese

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Oregano

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Mint

Fresh Mint Leaves

E.V.O.O.

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Ciabatta

Olive Oil

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Greek Village Salad (2)

Prep Time: 25 minutes
Total Time: 25 minutes
Yields: 4 to 6 servings
Equipment: large mixing bowl, chef’s knife, 1 (8-ounce) jelly jar with a tight-fitting lid, tongs

Ingredients For Greek Vinaigrette:
1 large lemon, juiced (2 tablespoons)
1/2 teaspoon of Dijon mustard
1/2 teaspoon of granulated sugar, substitute Agave nectar
1/2 clove of garlic, freshly grated
1/4 cup of *E.V.O.O.
1 tablespoon of Feta, very finely crumbled
1/2 teaspoon of dried oregano
1/2 teaspoon of Kosher salt
1/4 teaspoon of fresh ground black pepper

Directions For  the Greek Vinaigrette:
Place all the above ingredients into an 8-ounce jelly jar with a tight-fitting lid. Shake well before using. Store at room temperature.
Note: For extra Greek Vinaigrette, double the recipe.

Ingredients For  the Greek Village Salad:
2 pints of heirloom cherry tomatoes, halved
1 hothouse cucumber (English cucumber) slice into half-moons then quartered
1 (7-ounce) package of organic feta cheese, 1 1/2-inch cube
1/2 red onion, cut into half-moons, thinly sliced
1/4 cup of whole Kalamata olives, pitted and chopped (optional)
2 tablespoons of fresh oregano leaves, roughly chopped
2 tablespoon of fresh mint leaves, roughly chopped

1 loaf of Ciabatta bread, sliced (14 to 16 slices)
1/2 cup of olive oil
1 1/2 tablespoons of Kosher salt
1 1/2 teaspoons of freshly ground black pepper

1 package of Gyro/pita bread grilled (no oil needed)

Directions For Grilled Ciabatta/ Pita Bread:
Preheat an indoor grill pan over medium-high heat. Arrange the sliced Ciabatta onto the grill pan. Drizzle the olive oil over each slice. Sprinkle each slice with Kosher salt and fresh ground black pepper. Grill for 2 to 3 minutes per side. Transfer to a bread basket lined with paper towels. Serve hot or at room temperature.

For the Gyro/pita bread, place two at a time on the grill pan. Grill for 1 to 2 minutes per side. Cut in half then in half again forming four triangles.

Directions For Greek Salad:
In a large mixing bowl add the halved tomatoes, sliced onions, diced cucumber, Kalamata olives (optional), diced feta cheese, freshly chopped oregano leaves, and freshly chopped mint leaves. Gently toss to combine.

Transfer to a large salad serving bowl. Shake up the Greek Vinaigrette really well. Start by adding 1/2 cup of the Greek Vinaigrette over the salad, toss to combine. Add more if needed. There you have it my Greek Village Salad.

*E.V.O.O. is an acronym for Extra Virgin Olive Oil.

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