Salmon Cakes With Chimichurri Sauce & Turnip & Cabbage Slaw With Yogurt Dressing

What could be better than enjoying a delicious sheet pan salmon dinner? Use the leftovers to create these mouthwatering salmon cakes! These cakes are the perfect excuse to cook up a large batch of fish as the leftovers transform into a quick and easy meal that’s as satisfying as the original dish. The crispy golden salmon cakes paired with a fresh and tangy chimichurri sauce are a heavenly flavor match. And when served alongside a crunchy creamy turnip and cabbage slaw with a yogurt dressing, you have a hearty and refreshing meal.

Whether you’re using leftover salmon or any other fish, these salmon cakes are a versatile and delightful way to make the most of your ingredients. The slaw adds a crisp, tangy contrast that perfectly balances the richness of the fried cakes, making this meal a complete and satisfying experience.

Ingredients

Salmon Cakes

• 2 cups flaked leftover cooked salmon (approximate 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 to taste
• 3 tablespoons oil or ghee for frying

Chimichurri Sauce (for serving)

• Plain yogurt (for topping)

Turnip & Cabbage Slaw with Yogurt Dressing

• 1 large clove of garlic, minced
• 3/4 cup whole milk plain Greek-style yogurt (or any whole milk yogurt)
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1/2 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

Directions

Prepare the Salmon Cakes

1. Combine the ingredients:
   Combine the flaked salmon, minced parsley, dill, red onion, yogurt (or mayo), whisked egg, salt, and pepper in a large mixing bowl. Stir the mixture until everything is well combined. The yogurt adds a bit of moisture and tang to the cakes, while the fresh herbs bring a bright flavor that pairs perfectly with the rich salmon.
2. Form the patties:
   Divide the mixture into small, uniform patties—this recipe should yield about 6-8 small patties. Shape them carefully and place them on a large plate or baking sheet. For best results, refrigerate the patties for about 10 minutes. Chilling them helps the patties firm up, making them easier to fry without falling apart.

Make the Turnip & Cabbage Slaw

1. Prepare the dressing:
   While the salmon cakes are chilling, prepare the slaw. Whisk together the minced garlic, yogurt, red wine vinegar, and olive oil in a large bowl until smooth. The yogurt dressing should be creamy with some tang from the vinegar.
2. Toss the slaw:
   Add the finely chopped cabbage and turnip matchsticks to the bowl, along with the minced dill and parsley. Toss everything together until the vegetables are evenly coated with the dressing. Season with salt and pepper to taste and adjust the seasoning as needed. The slaw should be crisp, tangy, and slightly creamy—perfect for cutting through the richness of the salmon cakes.

Fry the Salmon Cakes

1. Heat the oil:
   Heat the oil or ghee in a large cast iron skillet over medium-high heat. Once the oil is hot and shimmering, carefully add the chilled salmon patties to the skillet.
2. Fry the patties:
   Fry the patties for about 3-5 minutes per side or until they are deep golden brown and slightly crispy on the outside. The cakes should be hot and cooked through, with a crunchy exterior and tender interior.

Serve the Dish

1. Serve with sauce and slaw:
   Serve the salmon cakes hot, topped with a dollop of chimichurri sauce and a spoonful of plain yogurt. The chimichurri adds a burst of fresh herby flavor that complements the cakes' richness, while the yogurt provides a cool, creamy contrast.
2. Plate with slaw:
   Plate the salmon cakes alongside the turnip and cabbage slaw. The slaw’s crisp texture and tangy dressing perfectly balance the savory richness of the salmon cakes, creating a harmonious and satisfying meal.

Enjoy

This dish is best enjoyed fresh and hot, but leftovers can be stored in an airtight container in the refrigerator for up to two days. The slaw can also be made ahead and stored separately, allowing the flavors to meld and develop even further.

Additional Tips

• Versatility: These salmon cakes are incredibly versatile. Depending on what you have on hand, you can substitute the salmon with other cooked fish like cod, haddock, or even tuna.
• Make-Ahead: The salmon cakes can be formed and refrigerated a day before, making dinner prep even quicker. Just fry them up when you’re ready to eat.
• Serving Suggestions: These cakes are delicious on their own but can also be served on a bed of mixed greens or in a sandwich for a hearty fish burger. Add roasted potatoes or a fresh green salad to round out the meal.

These Salmon Cakes with Chimichurri Sauce & Turnip & Cabbage Slaw are a delicious way to transform leftovers into a gourmet meal. With their crispy edges, tender interior, and vibrant flavors, these cakes will surely become a favorite in your household. The slaw provides a refreshing crunch that complements the richness of the salmon, making this dish a perfect blend of textures and tastes. Enjoy this meal as a quick weeknight dinner or a special treat for guests—you can’t go wrong!