Keep the frying pan at medium heat and leave each patty alone until its underside has browned. Turning too early can pull the surface apart; a patty that releases readily is ready to turn. The target centre temperature of 63°C keeps the salmon safely cooked without pushing it toward dryness.
Main DishesLemon-Dill Salmon Patties with Creamed Spinach and Roasted Potatoes
Pan-seared salmon patties with lemon, Dijon mustard, shallot, and dill develop a crisp brown crust while staying moist inside. They are served with silky oat-creamed spinach and roasted baby potatoes with browned edges.
Ingredients
For the salmon balls
For the Potatoes
For the spinachs
Preparation Steps
Roast the potatoes
Heat the oven to 220°C. Halve any larger Raw Baby Potatoes, then toss them with Olive Oil, Salt, and Ground Black Pepper on a large baking tray. Roast for 30 to 35 minutes, turning once, until deeply golden and easily pierced with a knife.
Cook the salmon
Cook the salmon on low to medium heat so it does not get dry.
Mix the salmon
Finely chop the baked Salmon Steak with a knife. Mix it with Eggs, BreadCrumbs, Dijon Mustard, Shallots, Fresh dill, the finely grated zest and juice of the Lemons, Salt, and Ground Black Pepper until evenly combined.
Rest and shape
Cover the salmon mixture and refrigerate it for 10 minutes so the crumbs hydrate and the balls hold together. Shape it into evenly sized balls, pressing just firmly enough to compact them.
Cook the salmon patties
Heat Olive Oil in a wide frying pan over medium heat. Cook the balls patties for 3 to 4 minutes on each side, until the surfaces are browned and the centres are opaque, juicy, and reach 63°C.
Cream the spinach
Warm Olive Oil in a second pan over medium heat and add the Spinach in batches, letting each batch wilt before adding the next. Cook uncovered until most of the released liquid has evaporated. Stir in the Oat cream, Salt, and Ground Black Pepper, then simmer gently for 3 to 5 minutes until the cream lightly coats the leaves.
Serve
Divide the creamed spinach, roasted potatoes, and salmon patties between plates. Serve while the patties are hot and the potato edges are crisp.
Recipe insights
Medium heat for a clean crust
Spinach moisture and oat cream
Five hundred grams of spinach release a substantial amount of water as they wilt. Let that liquid evaporate in the uncovered pan before adding the 125 ml of oat cream, so the cream clings to the leaves instead of becoming a thin sauce. Adding the spinach in batches also prevents the pan from cooling too sharply.
For a smoother texture, which I am a big fan of, I blend the oat cream and spinach together.
Patties or Balls
I call them balls in the recipe because that was the shape I intended to make.
They turned out to be patties in the end because I messed up when I tried to flip them in the pan.
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