Salmon and Spinach Cakes with Jalapeno-Dill Sauce
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 1/2 pound large Yukon Gold potatoes
5 ounces fresh baby spinach
1/2 cup mayonnaise
1 jalapeno, seeded and minced
3 tablespoons chopped fresh dill, plus additional for garnish
Salt
1 1/2 pounds skinless salmon fillet, cut into 1/2-inch pieces
1/4 cup plus 2 tablespoons heavy cream
1/4 cup minced onion
Vegetable oil, for frying
Instructions:
In a medium saucepan, cover the potatoes with water. Simmer over moderately high heat until tender, about 30 minutes. Drain and let cool. Peel the potatoes and cut them into 1/4-inch dice. Transfer to a large bowl.
Meanwhile, in a large skillet, heat 2 tablespoons of water over moderately high heat. Add the spinach in batches cook until wilted. Drain, squeeze dry, and coarsely chop.
In a small bowl, mix the mayonnaise, the jalapeno, and the chopped dill. Season with salt.
Put the salmon in a food processor and pulse a few times, until chopped. Pulse in the cream until incorporated. Add the salmon to the potatoes. Stir in the spinach and onion and season with salt. Form the mixture into 12 patties.
In a large non-stick skillet, heat 1/8-inch of oil. Add half of the cakes and fry over high heat until lightly browned on the bottom, 1 minute. Reduce the heat to moderately high and cook until well-browned, about 2 minutes. Turn and cook for another 3 minutes, until browned. Repeat with the remaining cakes, adding more oil to the skillet as needed. Garnish the salmon cakes with the dill sprigs and serve with the sauce.
By Marica Kiesel, foodandwine.com