Here is another recipe featuring fresh dill! I know I have posted a few recently. But, I had a lot of dill that I wanted to use before it went bad, so I made salmon dill cakes and they turned out delicious, and I had to share! Dill lovers are very happy, I am sure. Non-dill lovers, hang in there, I definitely have other recipes coming that don't use dill! 🙂
Before we continue to the recipe, I wanted to share a little about the weekend I just had. I am so lucky to have had the opportunity to attend The Big Summer Potluck in Bucks County, PA. It was an AMAZING weekend. Some words I would use to describe it would be inspirational, warm, friendly, supportive, welcoming, educational, relationship-building, motivating, and just overall exceptional. I could probably go on and on, but you get the idea. I would characterize the weekend as more like a retreat than a conference, although there were elements of both. It was kind of a pleasant surprise for me, because I quickly realized that I would not just be networking over the course of the weekend, I would be making real friends. It was truly an enriching experience.
And let's not forget the food! From the time we arrived on Friday evening to our departure on Sunday morning, we were well-fed with delicious, flavorful dishes. The meals were an experience in and of themselves, with everyone's contributions providing an amazing variety of culinary encounters. Below are some pictures to give you an idea of what the weekend was like!
Top left: Friday night dinner at our hosts' beautiful residence.
Top right: A sampling of the salads provided by some incredible food bloggers!
Bottom left: KitchenAid mixers served as gorgeous serving bowls for fresh fruit at Saturday breakfast.
Bottom right: KerryGold cheese was a huge hit at Saturday evening dinner.
Also, I would like to give a big shout out to KitchenAid, who provided the awesome mixers you see above for raffle prizes, and I won this one you see on the right!
What do you think? Notice how the color matches my blog!?! It was fate!! 🙂
We had many other wonderful sponsors for the weekend, including OXO, Sabra, Gourmet Garden, Kerrygold, Musselman's, Philips and more. I could go on and on about the weekend, but I will just sum it up by saying that I had a wonderful time and that I am incredibly grateful to everyone who worked so hard to create this community experience for all of us in attendance. I am already looking forward to continuing the new connections I made and getting back together with everyone next year! Many thanks to the people who coordinated the entire weekend, especially Maggy and Pam from ThreeManyCooks.com and Erika from IvoryHut.com, as well as Chris and Karen from ThePeche.com, and everyone who contributed to such a successful and rewarding weekend!
So now let's get to this recipe! Kids and DH alike enjoyed this one.
Thing 2 rating = (4 out of 5 biscuits!)
Salmon Dill Cakes
- 12 ounces boneless skinless salmon (2 cans, drained)
- 1/4 cup onion (finely chopped)
- 3 eggs
- 3 tablespoons fresh dill (can substitute 3 teaspoons dried dill weed), divided
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups frozen hash browns
- 1/2 cup panko bread crumbs
- 2 tablespoons olive oil
- 1/3 cup reduced-fat sour cream
- 1 teaspoon lemon juice
- Combine salmon, onion, eggs, 2 tablespoons dill, salt and pepper. Add the potatoes and the panko crumbs, and stir to combine.12 ounces boneless skinless salmon, 1/4 cup onion, 3 eggs, 3 tablespoons fresh dill, 1/4 teaspoon salt, 1/2 teaspoon pepper, 4 cups frozen hash browns, 1/2 cup panko bread crumbs
- Form and press the salmon mixture into cakes, approximately 3 inches across.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Once it is heated, add the cakes and cook until brown, about 4-5 minutes.2 tablespoons olive oil
- Flip the cakes and cook for another 4-5 minutes to brown the other side.
- Repeat process for the remaining cakes.
- Combine the sour cream, lemon juice, and remaining dill in a small bowl. Drizzle over the cakes or serve on the side.1 teaspoon lemon juice, 1/3 cup reduced-fat sour cream
Adapted recipe and photos by DizzyBusyandHungry.com
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