Best 2 Alices Salmon Cakes With Maryas Green Goddess Dipping Sauce Recipes

Indulge in a delightful culinary journey with Alice's Salmon Cakes and Marya's Green Goddess Dipping Sauce, a symphony of flavors that will tantalize your taste buds. These delectable salmon cakes, crafted with tender flaked salmon, aromatic herbs, and a touch of spice, are perfectly complemented by the vibrant Green Goddess sauce, a creamy concoction bursting with fresh herbs, tangy yogurt, and a hint of garlic. Prepare to embark on a sensory adventure as you explore these two exceptional recipes, promising an unforgettable dining experience.

Here are our top 2 tried and tested recipes!

GREEN GODDESS DRESSING/DIPPING SAUCE

Green Goddess Dressing/Dipping Sauce image

Provided by Martina McBride

Categories condiment

Time 10m

Yield 1 1/3 cups

Number Of Ingredients 13

Ingredients

3/4 cup plain Greek yogurt
1/3 cup mayonnaise, such as Duke's
2 tablespoons buttermilk, optional
1/2 cup fresh parsley leaves
1/4 cup chopped fresh chives
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh tarragon
1 clove garlic
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

Process the yogurt, mayonnaise, buttermilk, if desired, parsley, chives, basil, tarragon, garlic, lemon zest, lemon juice, Worcestershire, salt, and pepper in a food processor 30 seconds or until smooth. Cover and refrigerate until ready to serve.

ALICE'S SALMON CAKES WITH MARYA'S GREEN GODDESS DIPPING SAUCE

ALICE'S SALMON CAKES WITH MARYA'S GREEN GODDESS DIPPING SAUCE image

Categories Fish Sauté

Number Of Ingredients 20

Ingredients

For salmon cakes:
1 1/2 pounds skinless boneless salmon fillet
1 large egg
2 tbsps mayonnaise
1/2 cup bread crumbs
2 tbsps chopped fresh dill
1 tablespoon Dijon mustard
1 tsp grated lemon zest
salt, pepper
For dipping sauce:
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped scallions
2 tbsps chopped chives
2 tbsps chopped parsley
2 tbsps chopped tarragon
1 tbsp anchovy paste
1 tbsp lemon juice
salt, pepper
oil for cooking

Steps:

To make dipping sauce: Combine all ingredients and mix thoroughly. To make salmon cakes: Pat salmon dry and with a sharp knife cut into roughly 1/3-inch cubes. In a medium bowl lightly beat egg and gently stir in salmon and remaining ingredients (except oil) until just combined. Form mixture into cakes of the size desired. Heat 1-2 tbsps of oil in a 12-inch nonstick skillet over moderate heat and, working in batches, add salmon cakes, about 1 inch apart. Cook cakes until undersides are golden, about 1 minute. Turn cakes over and cook until just cooked through, about 1 minute more. Transfer cakes as cooked to a platter. Salmon cakes may be made 1 day ahead and chilled, covered. Bring cakes to room temperature or warmer before serving. Serve with dipping sauce.

Tips:

For the best results, use fresh, high-quality ingredients.
Be sure to drain the canned salmon well before using it.
If you don't have panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
Don't overmix the salmon mixture, or the cakes will be tough.
Cook the salmon cakes over medium heat so that they have time to cook through without burning.
Serve the salmon cakes with your favorite dipping sauce, such as tartar sauce, cocktail sauce, or Marya's Green Goddess Dipping Sauce.

Conclusion:

Alice's Salmon Cakes with Marya's Green Goddess Dipping Sauce are a delicious and easy-to-make meal that can be enjoyed by people of all ages. The salmon cakes are moist and flavorful, and the dipping sauce is tangy and refreshing. This dish is perfect for a quick weeknight dinner or a special occasion.

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