Salmon Rissoles with Lemon-Dill Sauce

Ingredients

• 1 pound salmon fillet, skin removed
• 1/2 cup breadcrumbs
• 1/4 cup chopped fresh dill
• 1/4 cup chopped red onion
• 1 egg, lightly beaten
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 2 tablespoons olive oil
• For the Lemon-Dill Sauce:
• 1/2 cup mayonnaise
• 2 tablespoons chopped fresh dill
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. 1.Prepare the Salmon

   Cook the salmon by poaching, baking, or pan-frying until cooked through. Let cool slightly, then flake with a fork, removing any bones.

2. 2.Make the Rissole Mixture

   In a large bowl, combine the flaked salmon, breadcrumbs, dill, red onion, egg, lemon juice, Dijon mustard, salt, and pepper. Mix well to combine.

3. 3.Form the Rissoles

   Shape the mixture into 4 equal-sized patties.

4. 4.Cook the Rissoles

   Heat the olive oil in a large skillet over medium heat. Add the rissoles and cook for 5-7 minutes per side, or until golden brown and cooked through.

5. 5.Prepare the Lemon-Dill Sauce

   While the rissoles are cooking, prepare the sauce. In a small bowl, combine the mayonnaise, dill, lemon juice, lemon zest, minced garlic, salt, and pepper. Mix well.

6. 6.Serve

   Serve the salmon rissoles immediately with the lemon-dill sauce.

Nutritional Information

Equipment

• Large bowl
• Fork
• Large skillet
• Small bowl

Tips

• For a crispier rissole, coat them in panko breadcrumbs before cooking.
• Add a pinch of cayenne pepper to the rissole mixture for a little heat.
• Serve the rissoles with a side salad or roasted vegetables for a complete meal.

Frequently Asked Questions