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Friday, May 23, 2008
Crispy Salmon Cakes with Lemon Caper Mayo
Flavored Mayonnaise:
6 tablespoons fat-free mayonnaise
2 teaspoons caper
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 onion
1/4 cup finely chopped celery
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 mayonnaise
1/2 teaspoon lemon juice
1/2 teaspoon worcestershire sauce
2-3 dashes Tabasco sauce
Directions
Mayonnaise:
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 recipezaar.com
Posted by Jen ::
8:31 AM ::
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