Salmon Cakes With Lemon Herb Sauce |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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These salmon cakes are super easy to make and quite savory. I just looked on the back of the Chicken of the Sea Pink Salmon package and saw the recipe. I had all the other ingredients around the house...a real plus. I replaced the horseradish with spicy brown mustard because that's what I had. The cakes are extremely flavorful alone-the sauce just adds to it. Enjoy. Ingredients:
1/4 cup chopped bell pepper |
1/4 cup chopped green onions or 1/4 cup vidalia onion |
1/4 cup mayonnaise or 1/4 cup miracle whip |
1 tablespoon lemon juice |
1/8 teaspoon seasoning salt |
1/8 teaspoon garlic powder |
cayenne pepper |
1 (7 1/8 ounce) envelope chicken of the sea brand boneless skinless pink salmon |
1 egg, beaten |
1 cup dry italian breadcrumbs, divided |
3 tablespoons butter (optional) |
3/4 cup mayonnaise or 3/4 cup miracle whip |
1 tablespoon lemon juice |
1 tablespoon prepared horseradish |
1 teaspoon dried thyme |
salt and pepper, to taste |
Directions:
1. In a bowl, combine bell pepper, onions, mayonnaise, lemon juice, seasoned salt and cayenne pepper.
2. Stir in Chicken of the Sea Salmon, egg and 1/4 cup of the breadcrumbs; mix until well blended.
3. Divide and form mixture into 8 balls.
4. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick.
5. In buttered skillet, over medium heat, fry cakes until golden brown.
6. Serve immediately with Lemon-Herb Sauce.
7. LEMON-HERB SAUCE. In a bowl, combine: 3/4 cup mayonnaise, 1 Tbsp lemon juice, 1 Tbsp prepared horseradish, 1 tsp dried thyme, salt and pepper, to taste. Blend well. Chill until ready to serve. Makes about 1 cup.
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