Salmon and Wild Rice Cake Recipe

Light, fresh, and bursting with flavor, this is my favorite salmon recipe and one of my all-time favorite meals. For several years, my family ignored tradition and chose salmon cakes over turkey for Thanksgiving. They're that good. I pair them with a simple arugula salad with balsamic vinaigrette. If you have a hungry crowd, make more wild rice and serve that as a side. The cakes freeze well, too; double the recipe for a scrumptious rushed weekday dinner. 

Enjoy,
Max Neale
Salmon Beyond Borders supporter

Makes 12-18 three to four inch cakes, which serve four people. Adapted from Sarah Chase's Cold Weather Cooking. Make it gluten free by using gluten-free bread.

FISH CAKES
5 C  baked wild Alaska salmon (roughly two pounds boned and flaked,)
1 C  cooked wild rice (~1/3 C uncooked)
1.5 C  fresh bread crumbs (rye is ideal, or any gluten free variety)
1 small red onion, minced
¼ C fresh dill, minced
2 T sauerkraut, minced
2 T capers, drained
1.5 T horseradish
2 T fresh lemon juice
2 large eggs, lightly beaten
½ C greek yogurt
½ C unbleached all-purpose flour
1 t salt
1 t freshly ground pepper
1 t paprika
3 T unsalted butter (for cooking)
 
DILL-MUSTARD SAUCE
2.5 T grainy mustard
2.5 T money mustard
1 T white wine vinegar
1 T honey
½ C olive oil
½ C fresh dill, minced
 
Optional: Preparing the sauce a day in advance creates the best flavor.

1. Bake the salmon with a very light rub of olive oil, salt, and pepper. Cook the rice. Prepare the other ingredients while these are cooking and cooling.
2. Combine the following in a large bowl: salmon, wild rice, bread crumbs, onion, dill, capers, horseradish, sauerkraut, lemon juice. Mix well. Add salt and pepper to taste. Add the eggs and yogurt to bind the mixture.
3. Mix the flour, salt, pepper, and paprika in a small bowl. Form 3-4" diameter by 1" thick patties with your hands by pressing both down and pushing the sides in (the latter makes the . Lightly coat both sides with the flour mixture. Place on a flat tray in a single layer. Makes 12-18 cakes depending on size.
4. Make the sauce: whisk the mustards, vinegar, and honey. Whisk in the olive oil while pouring it in a thin, steady stream. Stir in the dill. Refrigerate until serving.
5. Cook the cakes: melt 1 T butter in a large skillet over medium heat. Cook each cake for 4-5 minutes per side, or until golden brown, flipping once. Add more butter when necessary. Keep the cooked salmon cakes warm in a low oven while cooking the rest. Serve 2-3 cakes per person with 1t -1T of sauce on top.