Best Salmon Cakes With Green Goddess Dipping Sauce Recipes

PAN-FRIED SALMON WITH GREEN GODDESS TZATZIKI

Pan-Fried Salmon with Green Goddess Tzatziki image

Provided by Giada De Laurentiis

Time 1h40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 cup plain 2-percent fat Greek yogurt
2 tablespoons mayonnaise
1/3 cup chopped fresh basil
1/4 cup chopped fresh chives
2 tablespoons chopped fresh tarragon
1 tablespoon white wine vinegar
1/4 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 an English hothouse cucumber, seeded (1 pound)
Four 7-ounce salmon fillets, each about 1-inch thick, skinned
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil

Steps:

For the tzatziki: Combine the yogurt, mayonnaise, basil, chives, tarragon, vinegar, salt and pepper in a food processor. Blend until the herbs are finely chopped and the sauce is pale green. Scrape the sauce into a bowl.
Coarsely grate the cucumber using the large holes of a box grater onto a paper-towel-lined-plate; pat dry. Mix the cucumber into the tzatziki. Add salt and pepper to taste. The tzatziki can be made 4 hours ahead, covered and chilled, and stirred before serving.
For the salmon: Sprinkle the salmon with salt and pepper. Heat the oil over medium-high heat in a large skillet. Cook the salmon, skinned-side-up, until golden brown, about 4 minutes. Flip the fish using a fish spatula and cook for 2 minutes for medium doneness.
Serve warm, at room temperature or chilled with the tzatziki. To serve chilled, cool, cover, and chill up to 1 day.

Nutrition Facts : Calories 472 calorie, Fat 28 grams, SaturatedFat 5 grams, Cholesterol 121 milligrams, Sodium 540 milligrams, Carbohydrate 6 grams, Fiber 1.5 grams, Protein 51 grams, Sugar 4 grams

GREEN GODDESS SALMON WITH POTATOES AND SNAP PEAS

Green Goddess Salmon With Potatoes and Snap Peas image

A sheet pan and a broiler are the secret to many easy weeknight meals. In this particularly vibrant dish, they impart a complex grill-like flavor to salmon and potatoes, which are broiled simultaneously on the same sheet pan. While they cook, you'll blend together a lively green goddess dressing of fresh herbs, yogurt, mayonnaise, garlic and anchovies. When the oven timer chimes, toss the roasted potatoes with raw cucumbers and snap peas. Serve alongside the just-flaky salmon and dollop with the verdant dressing. The crunchy vegetables, warm potatoes, tender fish and creamy dressing make for an unexpected though delightful combination. (For the dressing, tarragon, dill, parsley or cilantro will provide a familiar flavor to this classic sauce, but mint or arugula will work, too.)

Provided by Sarah Copeland

Categories dinner, seafood, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds small new or baby potatoes, halved or quartered if large
4 tablespoons olive oil
Fine sea salt and black pepper
1 (1 1/2-pound) piece skin-on center-cut salmon
1 packed cup parsley leaves
1 packed cup mixed herbs, such as chives, mint, dill, basil or cilantro, plus a few sprigs of dill, for garnish
2 anchovy fillets
1 to 2 garlic cloves
1 lemon, zested and halved
1/2 cup whole-milk yogurt
1/2 cup mayonnaise
8 ounces snap peas, trimmed and halved on the bias (about 2 cups)
4 small cucumbers, halved lengthwise and cut on the bias into 1-inch pieces (about 1 ¼ pounds)

Steps:

Heat the broiler to high with the rack about 6 inches from the broiler. On a sheet pan lined with a silicone mat or aluminum foil, toss the potatoes with 2 tablespoons oil, season with salt and pepper and spread out in an even layer. Broil until crispy and brown and just getting tender, about 10 minutes, turning with a spatula halfway through.
Meanwhile, rub the remaining 2 tablespoons oil on both sides of the fish and season generously with salt and pepper. Remove the sheet pan from the oven, move the potatoes to the edges and nestle the fish between them, skin-side up. Broil until the skin is crispy, about 5 minutes. With a large spatula, flip the fish and continue to broil until the fish flakes easily but the center is still pink and glossy, 3 to 5 minutes. (If the potatoes are done after cooking the fish on the first side, pull them from the oven and transfer to a large serving bowl. If not, leave them until the fish is cooked to your desired doneness.)
While the fish cooks, combine the parsley, mixed herbs, anchovy, garlic, lemon zest, yogurt and mayonnaise in a blender and purée until thick and uniformly green. Taste and season with salt and pepper as needed.
Remove the fish and potatoes from the oven. Scrape the potatoes into a large bowl and toss with the snap peas and cucumbers; squeeze half the lemon over the top, season with salt and pepper and toss again. Cut the remaining lemon half into 4 wedges.
Transfer the fish and vegetables to a platter and serve the dressing on the side; or divide the fish and vegetables among four plates and dollop with dressing. Sprinkle with dill and serve with lemon wedges.