Dill Salmon with Potato Patties

56 Reviews
94% would make this recipe again

Thought by 1st-century Romans to be a good-luck symbol, dill has almost disappeared from the kitchens of Southern Europeans. However, it is widely used in Scandinavia and Russia, mostly in herring and salmon marinades.

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Ingredients

??? potatoes, unpeeled ???
??? eggs size large ???
??? green onions/scallions, finely chopped ???
??? fresh dill, finely chopped ???
??? feta cheese, crumbled ???
??? lemon juice, freshly squeezed ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? salmon fillet, or trout fillet ???
??? olive oil ???
??? chives, fresh, finely chopped ???
??? canola oil ???

Before you start

Keep the serving plates warm by placing them on the stove while you're preparing the dish.

Method

  1. Preheat the oven to 215°C/425°F.
  2. Boil the potatoes in their skins until soft, about 15-20 min depending on the potato size. Drain, then peel when still warm. Place the potatoes in a bowl and mash.
  3. Beat the egg then add it to the potatoes. Finely chop the scallions and 2/3 of the dill, then add them to the bowl. Crumble the feta cheese and add it to the mixture. Pour in the lemon juice and season with a little salt and pepper. Stir well. Chill the mixture in the refrigerator for a few minutes until firm.
  4. Meanwhile, prepare the fish: cut into pieces of comparable size, as per the number of servings required. Pour the olive oil on a baking sheet, put the fish pieces on the sheet, skin side down, and brush them with the oil. Add salt and pepper, then cover with the chives and the remaining dill.
  5. Place the fish in the middle of the oven and bake for about 10 min for a 2 to 2,5 cm thick fillet. Since the cooking time depends on the fillet thickness and the actual temperature of the oven, it is important to check with a fork to see if the fish is cooked through.
  6. While the fish is cooking, finish the patties. Heat the canola oil in a thick-bottom pan over medium-high heat. Divide the potato-egg mixture into golfball size balls, then flatten them slightly. When the pan is hot, add the potato patties and cook about 3 min per side, turning once, until golden-brown.
  7. Arrange the fish pieces and the potato patties on the individual plates then serve.

Nutrition Facts Table

per 1 serving (320 g)

Amount

% Daily Value

Calories

410

Fat

19 g

29 %

Saturated 6.5 g
+ Trans 0.1 g

33 %

Cholesterol

150 mg

Sodium

430 mg

18 %

Carbohydrate

27 g

9 %

Fibre

2 g

9 %

Sugars

3 g

Net Carbs

25 g

Protein

35 g

Vitamin A

12 %

Vitamin C

39 %

Calcium

20 %

Iron

14 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin D, Vitamin E, Vitamin K
Good source of  :
Calcium, Copper, Selenium, Vitamin B1, Vitamin C, Zinc
Source of  :
Fibre, Iron, Manganese, Omega-3, Vitamin A
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 0
Vegetables 0
Meat and Alternatives 4
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

56 Reviews (48 with rating only) 94% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
september 06, 2011 | I would make this recipe again

Wow Lots of flavor. The potatoes in particular were outstanding and simple.

Useful 0
Judy W.
june 08, 2018 | I would make this recipe again

The potatoes are fantastic! Salmon was good but use a quality piece of fish for best results.

Useful 0
Sara W.
january 28, 2024 | I would make this recipe again

This was DELICIOUS! Definitely making this again. I used wild caught salmon which always tasted better to me and is better for you (and the environment!) Thank you!

Useful 0

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