1. 3 tablespoons cooking oil
2. 1 1/2 pounds baking potatoes, peeled and sliced thin
3. 1 1/4 teaspoons salt
4. 1 onion, grated
5. 1 pound skinless salmon fillets
6. 1 teaspoon fresh-ground black pepper
7. 1 1/2 cups water
8. 1/4 cup heavy cream
9. 4 scallions, white bulbs only, chopped
10. 3 tablespoons chopped fresh dill
11. 1 teaspoon Dijon mustard
12. 1 tablespoon red or white wine vinegar
13. 1/4 cup cooking oil
14. 1/2 pound mixed salad greens
15. 1 lemon, cut into wedges (optional)
Nutrition Info
Per Serving
* Calories: 623 kcal
* Carbohydrates: 40 g
* Dietary Fiber: 6 g
* Fat: 39 g
* Protein: 30 g
* Sugars: 4 g
About: Nutrition Info [This link will take you outside Yahoo! Food]
Powered by: ESHA Nutrient Database [This link will take you outside Yahoo! Food]
2. Cooking Directions
1. Brush the bottom of a large deep frying pan with 1 tablespoon of the oil. Put the potatoes in the pan and sprinkle with 1/2 teaspoon of the salt. Top with the onion and then the salmon. Sprinkle another 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper over the salmon. Add the water to the pan, cover, and bring to a boil. Reduce the heat and simmer until the salmon and potatoes are done, about 15 minutes.
2. Remove the salmon and flake. Drain the potatoes well and put in a medium bowl. Add the cream and mash, leaving the potatoes fairly chunky. Add the salmon, another 1/2 teaspoon of the pepper, the scallions, and 2 tablespoons of the dill. Form the mixture into eight cakes; they needn't be perfectly symmetrical or smooth.
3. Wipe out the frying pan. Add 1 tablespoon of the oil and heat over moderately high heat. Add half the salmon cakes to the pan and brown well on both sides, about 5 minutes in all. Drain on paper towels and repeat with another tablespoon oil and the remaining salmon cakes.
4. In a medium glass or stainless-steel bowl, whisk together the mustard, vinegar, and the remaining 1 tablespoon dill and 1/4 teaspoon each salt and pepper. Add the remaining 1/4 cup oil slowly, whisking. Add the greens, toss, and put on plates. Top each salad with two salmon cakes and a lemon wedge.
Yield: 4 servings
