Salmon Cakes with Vegan Dill Sauce
- 2 lbs medium red-skinned potatoes, scrubbed
- Sea Salt
- 1 lb Skinless Wild Salmon
- Avocado Oil
- Freshly Ground Pepper
- 1 bunch Scallions, chopped (optional)
- 3 large eggs, lightly beaten
- 3 garlic cloves, minced
- 2 Tbsp minced fresh ginger
- 1 Tbsp Coconut Aminos
- 1 Tbsp Toasted Sesame Oil
- 1/2 cup plain dry bread crumbs (gluten free will work as well)
1.) Preheat Oven to 350. In large saucepan, cover potatoes with water. Add a large pinch of sea salt and bring to a boil. Simmer over moderately high heat until potatoes are tender, about 20 minutes. Drain, let cool slightly, and then peel. Transfer to a large bowl and mash.
2.) Meanwhile, put the salmon on a lightly oiled baking sheet and season with salt and pepper. Bake for 15 minutes or until medium-rare inside.
3.) Flake salmon and add to the potatoes in bowl along with scallions, eggs, garlic, ginger, coconut aminos and sesame oil. Mix well and fold in bread crumbs. Season with sea salt. Form into patties, should make about 14 1/2 cup patties.
4.) In a large non-stick skillet, heat 1/4 cup avocado oil until shimmering. Working in batches, fry the potato cakes over moderately high heat. 2 minutes per side until browned. Repeat until all salmon cakes have been browned.
5.) Transfer to a baking sheet lined with parchment paper and back for an additional 15 minutes in your preset oven. Serve with Dill Sauce.
Store in Fridge. Makes great left overs!
Vegan Dill Sauce
- 1 cup Vegan Mayonnaise (I like either Avocado Mayo or Veganaise Soy Free Mayo)
- 2 Tbsp fresh lemon juice
- 1/4 cup chopped dill
- Sea Salt
In a bowl, whisk mayo with the lemon juice and dill then season with salt. Refrigerate until ready to serve.