Dorothy Lynch’s Smashing Gluten Free Salmon Cakes
- Prep time: 25 Minutes
- Cook time: 10 Minutes
- Serves: 4
Ingredients
- 8 oz. of frozen Sockeye salmon, thawed
- 2 T. Dorothy Lynch Dressing for marinade
- Lemon slices
- 2 tsp. fresh dill, chopped (1 tsp. for steeping)
- 1/3 c. red onion, chopped
- 2 T. red pepper, chopped
- 2 T. orange pepper, chopped
- 1/2 c. gluten free Panko-Style breadcrumbs
- Salt and pepper to taste
- 2 to 3 T. grape seed oil
- 1 tsp. fresh basil, chopped
- 1/4 c. Dorothy Lynch for salmon cakes
- Prep time: 25 Minutes
- Cook time: 10 Minutes
- Serves: 4
The Method
- Marinate salmon in Dorothy Lynch for 10-20 min.
- Poach salmon in a water bath with lemon slices and dill, leaving the salmon wet in the middle.
- Combine red onion, red pepper, orange pepper, Panko crumbs, and season with salt and pepper.
- Form into patties.
- Sautè cakes in grape seed oil steeped with basil and dill. Cook through.
- Drizzle additional Dorothy Lynch on cooked cakes.
- Serve with fresh tomato, avocado, and leeks. (Can also serve with Spicy Cherry Salsa: 1 c. dark sweet cherries, 1 apple, 2 sprigs cilantro, peppers, sugar, salt, balsamic vinegar.)
Note: Third Place Winner at the 2014 Iowa State Fair Dorothy Lynch Gluten Free Cooking Contest.
The Original One
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
Light & Lean
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
Dorothy Ranch
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
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