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Fresh Salmon Cakes with Lemon Dill Sauce

 

Ingredients

  • 1 stick of Challenge Butter (8 tablespoons), divided

  • ½  cup of diced shallots, divided

  • ½  cup of diced red bell pepper

  • 3 hardboiled eggs

  • 1 pound of fresh salmon, skin and bones removed

  • 1 egg

  • ¼ cup of mayonnaise

  • 1 large lemon, divided (should yield 1 tablespoon of zest and 4 tablespoons of juice)

  • 1/8 cup of diced green onions

  • 2 teaspoons of Old Bay seasoning

  • ½ cup of panko

  • Challenge Spreadable Butter with Canola Oil as needed

  • 8 ounces of Challenge Whipped Cream Cheese Spread in tub

  • ¼  cup of milk

  • 2 tablespoons of diced fresh dill

  • Salt to taste

 

Directions

  1. In a small skillet, add 4 tablespoons of Challenge Butter along with the diced shallots and red bell pepper. Cook until softened over medium high heat, about 3-4 minutes and cool.

  2. Cut eggs in half. Remove yolks and reserve for sauce. Using a box grater, grate egg whites. Whites can also be very finely diced with a knife.

  3. Next dice salmon into small pieces.

  4. In a mixing bowl, add fish, egg, mayo, 2 tablespoons of juice, green onion, Old Bay seasoning, egg whites and panko. Mix until well combined.

  5. Using hands, form salmon mixture into 10 cakes and place on a plate or baking sheet.

  6. In a large fry pan over medium heat, melt about 2 tablespoons of Challenge Spreadable Butter and Canola Oil. Add salmon cakes and cook until the outside is crispy and the inside is cooked through, adding any extra butter blend if needed while cooking. Continue until all cakes are cooked.

  7. To create sauce, add the remaining 4 tablespoons of butter to a medium sauce pan along with shallots. Cook over medium heat until shallots are softened. Whisk in the remaining 2 tablespoons of lemon juice, lemon zest, cream cheese and milk, whisking until the cream cheese is incorporated and sauce is smooth and creamy.

  8. Mash the reserved yolks with a fork and whisk into sauce, blending until smooth.

  9.  Remove from heat, stir in fresh dill and season with salt if needed.

  10. To serve, place two Salmon Cakes on a plate. Top with Lemon Dill Sauce and serve!

 

 

Creates 5 servings

 

 

 

 

 

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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