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

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DISCLAIMER:  This article 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.

Salmon Cakes with Tangy Dill sauce

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

Course: Dinner, Main Dish
Cuisine: Seafood
Recipe Type: 90/10 Regular
Author: Heidi Boortz
Servings : 4

Ingredients

Sauce

  • 1/2 cup plain Greek yogurt
  • 4 green onion finely chopped
  • 1 Tbsp lemon juice
  • 2 Tbsp fresh dill finely chopped
  • 1 tsp honey
  • 1/2 tsp pepper

Cakes

  • 4 salmon fillet 4-6 oz each, wild preferred
  • 1 egg
  • 1 1/2 tsp spicy brown mustard
  • 1 1/4 cup wheat germ
  • 3 Tbsp fresh parsley
  • 2 green onion
  • 1/4 cup extra virgin olive oil divided

Roasted Broccoli

  • 2 heads broccoli cut into smallish pieces
  • 3 Tbsp extra virgin olive oil
  • 2 tsp salt
  • 1 tsp pepper optional

Whole Wheat Dinner Rolls

  • 1 3/8 cup warm water
  • 2 Tbsp honey
  • 3 Tbsp unsalted butter cold, diced
  • 4 cups 100% whole wheat pastry flour plus more for dusting
  • 1 Tbsp vital wheat gluten
  • 1 tsp salt
  • 1 Tbsp bread machine yeast

Instructions

Salmon Cakes

  • Combine sauce ingredients in a small bowl and set aside.
  • 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

  • 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

  • 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.
  • 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.
  • 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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