 |
Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 6 |
|
Great simple recipe that makes the best salmon patties, and the sauce just makes it even better! Makes 4 to 6 servings. Ingredients:
1 (14 ounce) can pink salmon |
1 large egg, lightly beaten |
1/3 cup cornmeal mix |
1/2 cup buttermilk |
2 tablespoons self-rising flour |
1/8 teaspoon garlic salt |
2 cups vegetable oil |
3/4 cup sour cream |
2 tablespoons capers, drained |
2 tablespoons mayonnaise |
1/2 teaspoon lemon zest |
1 teaspoon lemon juice |
salt & pepper |
Directions:
1. Lemon-Caper cream: Makes 1 cup Prep: 10 minutes.
2. Stir together 3/4 cup sour cream; 2 Tbsp capers, drained; 2 Tbsp mayo; 1/2 tsp lemon zest; and 1 tsp lemon juice. Season with salt and pepper to taste. Store in airtight container in refridgerator for up to 2-weeks.
3. Salmon Directions: Drain salmon; remove skin/bones & flake. Place salmon in medium bowl. Stir in egg and next 4 ingredients until blended. (batter will be wet).
4. Drop salmon mixture by tablespoonfuls into hot oil in a large skillet over medium-high heat, and slightly flatten with a fork. Fry, in batches, 2 to 3 minutes on each side or until brown. Drain on paper towels. Keep warm on a wire rack in a jelly-roll pan in 200 degree oven. Serve with lemon-caper cream sauce.
|
|