What’s better than a giant sheet pan salmon dinner? Leftover salmon for salmon cakes! This is one of my favorite excuses to cook up fish (any type of fish really!) The leftovers are always the best part because fried fish cakes are so damn easy to whip up and are DELICIOUS!
- 2 cups flaked leftover cooked salmon (this is a rough measurement)
- 2 tablespoons minced parsley
- 2 tablespoons minced dill
- 1/4 cup minced red onion
- 2 tablespoons whole milk plain yogurt (or mayo)
- 1 large egg, whisked
- salt and pepper
- 3 tablespoons oil or ghee for frying
- Chimichurri Sauce
- Plain Yogurt for topping
Turnip & Cabbage Slaw with Yogurt Dressing
- 1 large clove of garlic, minced
- 3/4 cup of whole milk plain Greek Style yogurt (or just whole milk yogurt)
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1/2 of a large head of cabbage, finely chopped
- 4 turnips, finely chopped into very thin matchsticks
- 1/4 cup minced dill
- 1/4 cup minced parsley
- salt and pepper to taste
- Combine the flaked salmon, herbs, onion, yogurt, egg, salt and pepper in a large bowl. Stir until everything is well mixed
- Divide and shape the salmon into small uniform patties (about 6-8 small patties.) Place them on a large plate or baking sheet and set them in the fridge for about 10 minutes to chill (this will make them easier to fry.
- While the salmon cakes chill prepare your slaw. In a large bowl stir together the garlic, yogurt, vinegar and oil. Add the cabbage, turnips, herbs and season well with salt and pepper. Taste for seasonings and adjust as needed.
- Heat the oil or ghee in a large cast iron pan over medium-high heat. Fry the salmon patties for about 3-5 minutes per side, or until deep golden brown and slightly crisp.
- Serve the salmon cakes with leftover chimichurri sauce and plain yogurt. Serve alongside the slaw and enjoy!