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Salmon Cakes with Tangy Dill sauce, Roasted Broccoli, Whole Wheat Dinner Rolls

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DISCLAIMER:  This recipe may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Salmon Cakes with Tangy Dill sauce, paired with roasted broccoli and whole wheat dinner rolls.  A masterful and healthy feast.

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Salmon Cakes with Tangy Dill sauce

Salmon Cakes with Tangy Dill sauce, Roasted Broccoli, Whole Wheat Dinner Rolls

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Recipe by:Heidi Boortz
Servings
4
Servings:

Ingredients

Ingredients

Instructions

    Salmon Cakes
    1. Combine sauce ingredients in a small bowl and set aside.
    2. 2. Cut salmon into large cubes and place in a food processor. Process until smooth. (process in two batches if necessary). Add parsley and green onions. Process until well combined. Transfer to a medium bowl. Add egg, mustard and wheat germ. Mix well. Form into 8 patties. Heat 2 Tbsp. olive oil in a large skillet until hot. Add 4 patties and cook 5 minutes on each side or until cooked through. Repeat with remaining oil and remaining patties. Serve with Tangy Dill Sauce.
    Roasted Broccoli
    1. 3. Preheat oven to 400. Toss broccoli pieces in olive oil in a large bowl. Spread in single layer on ungreased baking sheet. Sprinkle with salt and pepper (if using). Bake at 400 for 20 min or until beginning to brown.
    Whole Wheat Dinner Rolls
    1. 4. Add warm water, honey, and butter to bowl of a stand mixer. Add flour and gluten. Add salt to the side of the bowl (away from the yeast). Make a well in the center of the flour, and add yeast to that well. Fit your mixer with the dough hook.
    2. 5. Knead on speed 1 or 2 for 3-5 minutes or until dough cleans the sides of the bowl. Turn dough out onto a lightly floured surface, and divide into 12 equal portions. Roll each portion into a small round. Place on parchment-lined baking sheet, evenly spaced. Cover with a clean dish towel and place in a warm, draft free place for 30 min.
    3. 6. Preheat oven to 375. After dough has risen, bake at 375 for 10-14 min or until golden brown and dough sounds hollow when tapped. Freeze any remaining rolls.
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