Coriander and Cumin Crusted Salmon with Zucchini and Dill Cakes

I got too busy with school this week to even write about what we got in our CSA, and that’s a shame because we got some great stuff. Fresh peas, broccoli, beets, swiss chard, kohlrabi, fennel, summer squash, garlic scapes, dill, and, thankfully, not too much lettuce. Somehow, we made it through almost all of it before the weekend.

Tonight, all we had left was dill. Dill and I have had a rocky relationship.

Coriander and Cumin Crusted Salmon with Zucchini and Dill Cakes

I’ve often bragged talked about how there’s no food I don’t like, and until very recently, that wasn’t entirely true. I never really liked dill.

I used to not eat it at all. Eventually I got to the point where I could tolerate it with salmon, and salmon only (preferably gravlax!), but I would never actually order something with dill, let alone cook with it myself.

Well, my friends, something changed when I pulled the bunch of dill out of our CSA box this week. I smelled it, and it actually smelled appetizing. I willingly put it in my lunch the next day with some roasted beets and liked it. I guess tastes change?

Coriander and Cumin Crusted Salmon with Zucchini and Dill Cakes

Tonight, I turned the leftover dill into zucchini cakes. I combined it with fresh mint for a slightly different flavor, and served it with coriander and cumin crusted salmon. I made a recipe earlier in the week that Siena Farms e-mailed out that combining beets, dill, and a coriander-cumin vinaigrette. I loved the coriander-cumin flavor with the dill, so I put it on the salmon. A dollop of Greek yogurt on top went nicely with both the salmon and the zucchini cakes.

I have my first Chemistry exam tomorrow and I tried to take Matt’s advice by relaxing and cooking a nice dinner. I did the nice dinner part, but couldn’t stop with the flashcards and last minute studying. They say salmon is good brain food, right?

Coriander and Cumin Crusted Salmon with Zucchini and Dill Cakes

Yield: 4 servings (about 8 large pancakes)

Coriander and Cumin Crusted Salmon with Zucchini and Dill Cakes

Ingredients

    For the Coriander and Cumin Crusted Salmon
  • 2 salmon fillets, about 6 ounces each (preferably wild salmon)
  • Olive oil
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • Salt
  • For the Zucchini and Dill Cakes
  • 6 medium zucchini (about 2 1/2 pounds), grated with a box grater
  • Salt
  • 2 tablespoons finely chopped fresh dill, plus extra for garnish
  • 2 tablespoons finely chopped fresh mint
  • 2 scallions, thinly sliced
  • 2 eggs, beaten
  • 3/4 cup flour, plus additional if necessary
  • Freshly ground black pepper
  • Oil, for pan-frying
  • Greek yogurt, for serving
  • Lemon wedges, for serving

Instructions

  • Preheat the oven to 450 degrees.
  • Toss the grated zucchini with a large pinch of salt in a strainer lined with a clean kitchen towel. Let sit for about 10 minutes, and then squeeze the towel to get as much water out of the zucchini as possible (you might have to do this several times).
  • Meanwhile, place the salmon on a lightly greased sheet pan and lightly drizzle with olive oil. Mix together the coriander and cumin. Using your hands, rub the coriander and cumin mixture evenly over the salmon fillets. Sprinkle with a pinch of salt.
  • Place the drained zucchini in a large bowl and add the dill, mint, scallions, eggs, flour, and black pepper to taste. The batter should be loose, but not watery.
  • Heat a thin layer of oil in a large non-stick or cast iron skillet over medium-heat. To test for seasoning in the batter, drop a little bit of the batter into the hot oil and cook until browned on each side. Taste and add additional salt and/or pepper to the batter if necessary. If they don't stay together during cooking, you can add additional flour to the batter.
  • When the batter is seasoned to your liking, start frying the rest of the cakes. You can make them any size you want. I made large ones, so I spread out the batter as I dropped it in the pan so that the cakes weren’t too thick. Cook for several minutes on each side, adjusting the heat if necessary, until golden brown on each side.
  • While the zucchini cakes are frying, place the salmon in the preheated oven and cook until desired doneness. The exact amount of time will depend on the thickness of your salmon. Mine was about an inch thick and took 8 minutes, but check often.
  • Serve the salmon atop the zucchini cakes and top with greek yogurt and additional dill for garnish. Serve with lemon wedges.
http://www.culinarycolleen.com/coriander-and-cumin-crusted-salmon-zucchini-dill-cakes/

Ever since we visited San Street, an Asian street food truck in Ann Arbor, MI, Matt and I have been wanting to recreate their spicy tofu buns. It was an actually very simple combination of fried tofu, scallions, and cucumber. The key was the sauce on the tofu, which was a Korean fermented chili paste [read more →]

Easy Stir-Fried Bok Choy

I had so many blog posts planned around our CSA veggies, but we’ve been getting so many that it’s hard to keep up! We got this bok choy in last week’s CSA and turned it into a simple stir fry. I used a method from Steamy Kitchen that involved adding a bit of garlic and [read more →]

I get giddy whenever I pick up our weekly CSA box. I’m sure the excitement will wear off after awhile (maybe). This week we got huge bags of braising mix and mesclun, along with red Russian kale, scallions, bok choy, head lettuce, fennel, cilantro and green garlic. Tonight’s CSA-inspired meal featured the scallions. Matt and [read more →]

Happy Father’s Day

Father’s day comes at an odd time this year, as yesterday was the third anniversary of my dad passing away. My mom and I spent the weekend honoring his memory…and food was a big part of it. Spanish food, specifically. My parents lived in Spain for many years before having me, so cooking Spanish food [read more →]

In a way, signing up for a CSA has simplified our dinner planning for the week. I’m making an effort to resist the urge to still buy a bunch of ingredients to cook with our CSA veggies. Instead, we’re trying to rely more on pantry items to go with our vegetables to make cheap, delicious, [read more →]

Matt and I signed up or our very first CSA (Community Supported Agriculture) this summer. It’s sort of a win-win because you’re supporting a farm, and you also get tons of delicious, organic vegetables to look forward to each week. And I love the surprise! We had been wanting to sign up for one for [read more →]

Kale and Pasta Frittata

I’ve talked about how much I love frittatas as a way to use leftovers. This recipe is great for not only using leftovers or spare vegetables, but also to clean out the pantry. Whenever I notice there are several partial bags of different types of pasta in our pantry, I make a pasta frittata. Having [read more →]

Related Posts Plugin for WordPress, Blogger...


  • Popular

    • Smashed White Bean and Avocado Sandwich
    • Kale, Apple, and Ginger Smoothie
    • Spanish Tortilla
    • Whole Wheat Sweet Potato Gnocchi with Chicken Sausage and Kale
    • Tomato Sauce with Zucchini, Summer Squash, and Eggplant