Millet Salmon Cakes With Yogurt Dipping Sauce

Millet Salmon Cakes With Yogurt Dipping Sauce

Ingredients

Salmon Cake Ingredients
• 1 cup millet
• 1½ cups water
• 1 lb salmon
• 1 tbs olive oil
• ½ medium onion, diced (about ½ cup)
• ½ medium red bell pepper (about ½ cup)
• 1 stalk celery, diced (about ½ cup)
• ¼ cup chopped cilantro
• ¼ cup ground flax
• ¼ cup millet flour
• ½ cup chopped walnuts
• 2 tsp sea salt
• 1 tsp black pepper
• 1 tsp lime zest
• 1 tbs lime juice
• 3 eggs
• nonstick cooking spray

 

Yogurt Dipping Sauce Ingredients
• 1 (7 oz) container Greek yogurt
• 2 scallions, thinly sliced using both white and green parts
• Juice of 1 lime (approx ¼ cup)
• ¼ tsp Dijon mustard
• ½ tsp sea salt
• ¼ tsp black pepper
• ¼ tsp cayenne pepper

Preparation Instructions

Salmon Cake Preparation Instructions

Preheat oven to 375 degrees. Combine millet and 1½ cups water in a medium saucepan. Bring to a boil. Cover and reduce to a simmer. Simmer for 20 minutes. Turn off heat. Take off lid and let sit for 10 minutes. Fluff with a fork and proceed with recipe. (Note: 1 cup of dry millet cooked is about 4½ cups.) While millet is cooking, poach salmon over medium low heat for about 8 minutes per side. Add enough liquid so that it travels about halfway up the salmon fillet. Put 1 tablespoon olive oil in a large non-stick pan over medium heat. Add onions, pepper and celery to the pan. Sauté for 5 minutes, stirring occasionally, until veggies are beginning to soften. Remove from heat, stir in cilantro and cool for 5 minutes. Flake salmon into a large bowl; remove any bones. In a separate small bowl, toss cooked millet with ground flax and millet flour until millet is coated. Add millet/flax mixture and walnuts to salmon, set aside. In a small bowl, whisk together sea salt, pepper, lime zest, lime juice and eggs. Add cooled sautéed vegetables to the salmon and pour egg mixture over the salmon. Gently toss all ingredients together with a fork. Using approximately ¼ to 1/3 cup of the salmon mixture per patty, measure out and form 16 salmon patties. Spray two cookie sheets with nonstick baking spray. Using approximately ¼ to 1/3 cup of the salmon mixture per patty, measure out and form about 16 patties. Spray the tops of the patties, then put them into the preheated oven for 18-20 minutes. While cakes are baking, mix the yogurt dipping sauce.

 

Yogurt Dipping Sauce Preparation Instructions

Whisk all ingredients together in a small bowl. Chill until service. Makes 1½ cups of sauce.