Salmon-and-Spinach Cakes with Jalapeno-Dill Sauce

    As much as I enjoy the holiday season, I am always ready for it to be over.  I like the clean, sparseness of January.  The decorations are down, the tree is removed from our living space, and there is usually bright, white daylight bouncing off the snow and illuminating the rooms; altho' that doesn't seem to be the case this year with our lack of snow cover and unwinter-like temperatures.  Another change once we enter January -- fewer cartons of heavy cream in my refrigerator.  I miss the baking, but not the consumption of rich desserts and meals that seem too common in December.  Salads with crisp lettuces and citrus is what I crave. 
     These Salmon-and-Spinach Cakes are going to be dinner tonight, along with a salad of greens, oranges, red onion, and toasted almonds.  I think they'd also be great as part of a brunch menu. 

                      + Salmon-and-Spinach Cakes +
                                    recipe by Marcia Kiesel via Food & Wine

• 1 1/2 pound large Yukon Gold potatoes
• 5 ounces fresh baby spinach
• 1/2 cup mayonnaise
• 1 jalapeno, seeded and minced
• 3 tablespoons chopped fresh dill, plus additional for garnish
• Salt
• 1 1/2 pounds skinless salmon fillet, cut into 1/2-inch pieces
• 1/4 cup plus 2 tablespoons heavy cream
• 1/4 cup minced onion
• Vegetable oil, for frying

1.  In a medium saucepan, cover the potatoes with water.  Simmer over moderately high heat until tender, about 30 minutes.  Drain and let cool.  Peel the potatoes and cut them into 1/4-inch dice.  Transfer to a large bowl.
2.  Meanwhile, in a large skillet, heat 2 tablespoons of water over moderately high heat.  Add the spinach in batches; cook until wilted.  Drain, squeeze dry, and coarsely chop.
3.  In a small bowl, mix the mayonnaise, the jalapeno, and the chopped dill; season with salt.
4.  Put the salmon in a food processor and pulse a few times, until chopped.  Pulse in the cream until incorporated.  Add the salmon to the potatoes.  Stir in the spinach and onion and season with salt.  Form the mixture into 12 patties.
5.  In a large non-stick skillet, heat 1/8-inch of oil.  Add half of the cakes and fry over high heat until lightly browned on the bottom, 1 minute.  Reduce the heat to moderately high and cook until well-browned, about 2 minutes.  Turn and cook for another 3 minutes, until browned.  Repeat with the remaining cakes, adding more oil to the skillet as needed.  Garnish the salmon cakes with the dill sprigs and serve with the sauce. 

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