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Do you agree that Greek food is pretty flavorful?  We think so, too.  That is why this salmon cake was developed, to capture all those flavors in a little cake.  This cake isn’t heavy and contains a lot of vegetables so it stays really moist.

 

 

You can use these and make a sandwich and add tzatziki sauce…. (you can find a tzatziki recipe here)

 

Or you can serve it on its own as the main event and accompany it with a salad, vegetables, or even with rice.

 

Here is what you need to get started:

1/4 cup chopped red onions
1/2 cup chopped mushrooms
1/3 cup chopped artichoke hearts
3/4 cup feta cheese
1/4 cup panko bread crumbs
1/4 cup mayonnaise
1/4 cup chopped Kalamata olives
2-3 cloves minced garlic
1/2 tsp dried oregano
1 lb salmon burger meat, thawed and excess water drained

Here is everything seen below.

 

Put all the ingredients in a bowl except for the salmon burger meat.

 

Mix really well.

 

Add the salmon burger and it should look something like this.

 

Form them into patties.  It will probably make about eight 3-ounce patties. Place them on a lined or greased cookie sheet.  Set your oven on high broil.  Broil on the top rack of your oven for 5 minutes and they will be done.  If you made smaller cakes or meatballs it will take about 2-3 minutes to cook.  It is pretty fast.

 

These patties will sure to delight your taste buds.  Serve it with tzatziki sauce and you hit a home run.

 

Here we served it on a bun with the tzatziki sauce and made a cucumber and red onion slaw to give it a little crunch.

 

This for sure will be a crowd pleaser and will impress your friends and family.

 

Bon Appétit!

 

 

Recipe Card:

 

Greek / Mediterranean Salmon Cakes

1/4 cup chopped red onions
1/2 cup chopped mushrooms
1/3 cup chopped artichoke hearts
3/4 cup feta cheese
1/4 cup panko bread crumbs
1/4 cup mayonnaise
1/4 cup chopped Kalamata olives
2-3 cloves minced garlic
1/2 tsp dried oregano
1 lb salmon burger meat, thawed and excess water drained

 

Mix together all the ingredients except for the Salmon.  This will help avoid over-mixing the salmon burger meat. Blend in the salmon burger (be sure that the excess water has been drained) until just combined.  Form into cakes or balls.  Makes at least 8 cakes.  Bake under the broil setting on the top rack of the oven for 4-5 minutes.  You can also pan fry as well as grill over a BBQ.

 

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Salmon is a great fish rich in omega-3 and has a clean distinct flavor of its’ own.  Greek food is flavorful with diverse components.  Put the two together and you have a great flavor marriage for your taste buds.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

It is so light refreshing with Greek vegetables stuffed in between.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

Here is what you need first for Tzatziki Sauce:

1 cup plain Greek yogurt
1 cucumber (I used half of English cucumber) seeded and chopped
1 TBS Olive Oil
1/4 lemon juiced
salt & pepper to taste
1 TBS fresh dill chopped
2 cloves garlic

(see below)

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

Here is what you need for the stuffed salmon:

1/2 cup red onion sliced and quartered
1/4 cup chopped kalamata olives
3 cloves garlic minced
1/2 tsp dried oregano
1 cup chopped mushrooms
2 cups baby spinach leaves
1/2 cup feta cheese + more to garnish
1/2 cup chopped marinated artichoke hearts
1 TBS olive oil
4-6 (4-6 oz) portions coho salmon

(see below)

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

 

Start with the Tzatziki sauce in order for the ingredients to meld together.

Starting with the cucumber, slice it down the middle and seed it by scooping them out with a spoon.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

I like to use the English cucumber since the skin is not as tough as the regular.  Either kind can be used.  You only need to chop half of the English cucumber and then all of the regular cucumber.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

Add the rest of the ingredients together…..

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

Mix well and set aside.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

For the stuffed salmon you first need to slice the thickness of the salmon in half…..

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

But not all the way so you can open it up like a book.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

In a sautee pan on medium heat, add the olive oil and spinach

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

The mushrooms and start to sautee for three minutes.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

Add the rest of the vegetables (setting aside one clove garlic) and sautee until soft.  Add the cheese, take off of the heat, and mix well.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

Grease a baking dish and gather the sauteed vegetables and cut salmon.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

Divide the vegetables so that it is stuffed evenly between the salmon portions.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

Salt, pepper, and garlic the tops of the salmon.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

Place in the middle of preheated oven at 375 degrees and bake for 15 -25 minutes depending on the thickness.  These that I have here took about 15 minutes because they were so thin.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

Sprinkle with fresh lemon juice on top and serve with the tzatziki sauce.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

Every bite comes with the goodness of the vegetables and the richness of the salmon.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

You really can’t go wrong with these.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

Recipe Card

 

Tzatziki Sauce:

1 cup plain Greek yogurt
1 cucumber (I used half of English cucumber) seeded and chopped
1 TBS Olive Oil
1/4 lemon juiced
salt & pepper to taste
1 TBS fresh dill chopped
2 cloves garlic

 

Stuffed Salmon:

1/2 cup red onion sliced and quartered
1/4 cup chopped kalamata olives
3 cloves garlic minced
1/2 tsp dried oregano
1 cup chopped mushrooms
2 cups baby spinach leaves
1/2 cup feta cheese + more to garnish
1/2 cup chopped marinated artichoke hearts
1 TBS olive oil
4-6 (4-6 oz) portions coho salmon

For the tzatziki sauce, seed and chop the cucumber. The cucumbers with the rest of the Tzatziki ingredients, mix together well and set aside.

Cut the thickness of the salmon portions in half not cutting through so that it makes a flap and that can open and close like a book.  Set aside.  Sautee the spinach with the olive oil and chopped mushrooms over medium heat for three minutes.  Add in the rest of the vegetables, holding out one clove of garlic, sauteeing the vegetables until soft.  Add the cheese and take off the heat.  Using an oiled baking dish, stuff the sauteed vegetables in the salmon portions and place in the baking dish.  Salt, pepper and sprinkle the garlic over all the portions.  Place in the middle of a 375 degree preheated oven.  Bake for 15-25 minutes depending on the thickness of the salmon.  Enjoy!