Salmon Cakes With Lemon Herb Sauce - cooking recipe

Ingredients

SALMON CAKE
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)
LEMON-HERB SAUCE
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

Preparation

In a bowl, combine bell pepper, onions, mayonnaise, lemon juice, seasoned salt and cayenne pepper.
Stir in Chicken of the Sea Salmon, egg and 1/4 cup of the breadcrumbs; mix until well blended.
Divide and form mixture into 8 balls.
Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick.
In buttered skillet, over medium heat, fry cakes until golden brown.
Serve immediately with Lemon-Herb Sauce.
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.