Potato, Salmon & Spinach Cakes with Spicy Dill Sauce

Step 1: Poached Salmon ... For this recipe I don't worry about flavoring the salmon during poaching as it will have enough flavor in the cake. To poach the salmon, add 2" of water to a saute pan that has a cover. Bring the water up to a simmer, medium heat and add the salmon. Cover, reduce the heat to medium low, and simmer 5-8 minutes until the salmon is firm and cooked through. It should be tender and moist, but not dry. Remove from the pan and set to the side to cool, about 10 minutes.

Step 2: Potatoes ... As the salmon cooks, cook the potatoes. Use whatever method you like. I use the microwave because it is much quicker, but you can also use the more traditional method and boil the potatoes. You want them fork tender so they can easily be mashed - use a fork or a potato masher. Once the potatoes are mashed, add them to a large bowl and let cool 10 minutes.

Step 3: Sauce ... This is best made ahead of time so the flavors can develop. In a small bowl or cup, mix the mayonnaise, jalapenos, cream, dill, and a pinch of salt. Mix well, cover with plastic wrap, and refrigerate until ready to use.

Step 4: Cakes ... Add the chopped spinach, scallions, Old Bay seasoning, lemon zest, a pinch of salt and pepper to the bowl with the cooled mashed potatoes and mix well. Gently fold in the salmon, breaking it up as you add it; then check for seasoning once again.

Step 5: Form the cakes into patties. As I said, these can be any size you want. The key is to not make them too thick as you want everything to heat through as they brown. All the ingredients are cooked, so cooking time is pretty quick. Add the cakes to a baking sheet lined with parchment paper/foil, cover with plastic wrap and refrigerate 30 minutes to firm up. This just helps so they do not fall apart during cooking.

Step 6: Cook ... Add approximately 2-3 tablespoons olive oil to a non-stick saute pan and bring to medium-medium high heat. Add the chilled salmon cakes to the saute pan and cook 3-4 minutes per side until golden brown - remember, everything is already cooked. Once the patty's are cooked, remove to a plate lined with a paper towel to drain.

Step 7: Serve these with the dipping sauce and a lemon wedge to squeeze on the patty. ENJOY!