Salmon Cakes with Chimichurri Sauce & Turnip & Cabbage Slaw with Yogurt Dressing
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! We used extra turnip greens chimichurri sauce to top our salmon cakes and served them alongside a tasty cabbage and turnip slaw. I loved how simple this slaw was using simple ingredients we have on hand. Yogurt instead of mayo, and turnips for added crunch. You could always use another root vegetable in place of the turnips if you don’t have any, or simply leave out a root veggie and use cabbage only. This was another home run of a meal and had us feeling like we were “winning” in the kitchen two nights in a row! This is my favorite time of the year to cook and I hope you all enjoy this tasty recipe as much as we do. Cheers to the early fall harvest!
Salmon Cakes with Chimichurri & Turnip & Cabbage Slaw with Yogurt Dressing
Prep Time: 20 minutes Cook Time: 10 minutes Serves: 4
Salmon Cakes- 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
- 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
Preparation
- 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!
Notes
Use this recipe as a guide and adjust measurements and ingedients as necessary.
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