Crispy Salmon Cakes With Lemon- Caper Mayonnaise |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe was published in Cooking Light. I make it a bit different than it originally appeared, though (I don't use fat-free mayonnaise, saltines, etc. and also add some additional ingredients to suit my taste). If you would like to make the original version, just stick with the fat-free items and omit the last 4 items in the ingredient list (mayo through Tabasco) and you will have the original recipe. Prep time includes 20 minutes chilling time for the salmon cakes. Ingredients:
6 tablespoons fat-free mayonnaise |
2 teaspoons capers |
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 |
1 tablespoon vegetable oil, divided |
1/4 cup finely chopped onion |
1/4 cup finely chopped celery |
3/4 cup crushed fat-free 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:
1. Mayonnaise:.
2. Combine first 6 ingredients in a small bowl; cover and chill.
3. Salmon Cakes:.
4. Heat 1 teaspoon oil in medium nonstick skillet over medium heat; add onion and celery and saute' 4 minutes, or until tender.
5. 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.
6. Coat each patty with 1 tablespoon crackers; cover and chill 20 minutes.
7. Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot; add patties and cook 5 minutes on each side or until lightly browned.
8. Serve salmon cakes with flavored mayonnaise.
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