Salmon Cakes with Lemon-Herb Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This recipe originally called for bread crumbs but I changed those to cornmeal so my family would like it better. Now they love it! Ingredients:
1/3 cup mayonnaise |
1-1/2 teaspoons prepared horseradish |
1 teaspoon lemon juice |
2-1/4 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme |
1/8 teaspoon salt |
dash lemon-pepper seasoning |
salmon cakes: |
1 pouch (6 ounces) boneless skinless pink salmon |
1/4 cup mayonnaise |
2 tablespoons finely chopped green onion |
2 tablespoons finely chopped sweet red pepper |
3 to 4 teaspoons dry bread crumbs |
1-1/2 teaspoons lemon juice |
1/8 to 1/4 teaspoon seasoned salt |
dash cayenne pepper |
3 tablespoons cornmeal |
2 tablespoons butter |
Directions:
1. In a small bowl, combine the mayonnaise, horseradish, lemon juice, thyme, salt and lemon-pepper. Cover and refrigerate. For salmon cakes, in a bowl, combine the salmon, mayonnaise, green onion, red pepper, bread crumbs, lemon juice, seasoned salt and cayenne. Shape into four balls; roll in cornmeal. Flatten balls into 3-in. patties.
2. In a skillet, cook patties for 4 minutes on each side or until golden brown and heated through. Serve with lemon-pepper sauce mixture. Yield: 2 servings.
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