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Friday, May 23, 2008 Crispy Salmon Cakes with Lemon Caper Mayo

Flavored Mayonnaise:

6 tablespoons fat-free mayonnaise
2 teaspoons
1/2 teaspoon grated
fresh lemon rind
1/2 teaspoon
lemon juice
1/4 teaspoon
fresh ground black pepper
1/8 teaspoon
crushed red pepper flakes

Salmon Cakes
1 tablespoon vegetable oil, divided
1/4 cup finely chopped
1/4 cup finely chopped
3/4 cup crushed saltine crackers (about 20)
1 tablespoon
Dijon mustard
1/4 teaspoon
fresh ground black pepper
2 (7 1/2 ounce) cans
canned salmon, drained (skinless, boneless)
1 large
egg, lightly beaten
2 tablespoons
1/2 teaspoon
lemon juice
1/2 teaspoon
worcestershire sauce
2-3 dashes
Tabasco sauce


Combine first 6 ingredients in a small bowl; cover and chill.

Salmon Cakes:.

Heat 1 teaspoon oil in medium nonstick skillet over medium heat; add onion and celery and saute 4 minutes, or until tender.

Combine onion mixture with 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, egg, mayonnaise, lemon juice, worcestershire sauce and Tabasco in a medium bowl; divide into 4 equal portions, shaping each into a 1/2-inch thick patty.

Coat each patty with 1 tablespoon crackers; cover and chill 20 minutes.

Heat 2 teaspoons oil in a large non-stick skillet over medium heat until hot; add patties and cook 5 minutes on each side or until lightly browned.

Serve salmon cakes with flavored mayonnaise.

Notes: I actually followed this recipe pretty closely. I used bread crumbs instead of saltines and used fresh salmon filets.

* from GaylaJ on

Posted by Jen :: 8:31 AM :: 0 comments

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