Salmon Cakes With Poached Eggs And Dill Sauce

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Fish · pescatarian, high-protein

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Ingredients

• 1/2 lb canned pink salmon, drained and flaked
• 3/4 cup panko bread crumbs
• 3 large eggs
• 1 3/4 tbsp mayonnaise
• 2 tsp Dijon mustard
• 2 scallions, finely sliced
• 1 lemon, juiced
• 1 tbsp butter
• 3/4 tbsp vegetable oil
• 1/4 cup sour cream
• 1 1/2 tbsp fresh dill, chopped
• 2 English muffins
• 1 tsp each black pepper, salt, sweet paprika

Method (tap to check — screen stays awake)

1. Stir the sour cream with the dill, half the lemon juice, and a pinch of salt and refrigerate it while you work.
2. Pick through the salmon for stray bones, then mix it with the panko, 2 of the eggs, the mayonnaise, mustard, scallions, remaining lemon juice, pepper, and paprika.
3. Form eight patties about 3/4 inch thick and chill them 10 minutes; cold cakes hold together in the pan.
4. Heat the oil and butter in a skillet over medium until the butter stops foaming, then fry the cakes 4 minutes per side, until the crust is deep golden and the centers are hot through.
5. Bring 3 inches of water to a bare simmer in a wide pan and slide in the remaining 4 eggs one at a time.
6. Poach 3 minutes, until the whites are firm and the yolks still give under a finger, then lift them out with a slotted spoon and drain on a towel.
7. Toast and butter the English muffins, set two salmon cakes on each plate with a poached egg, and spoon the dill sauce over.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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