Salmon Cakes With Lemon-Herb Sauce - cooking recipe

Ingredients

1/2 cup chopped red bell pepper
1/2 cup chopped green onion
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon garlic salt
1 dash cayenne pepper
2 (7 1/8 ounce) packages boneless skinless pink salmon (I used Chicken of the Sea Skinless Boneless Pink Salmon)
2 eggs
1 cup breadcrumbs (I prefer Panko)
3 tablespoons butter

Preparation

In a bowl, combine bell pepper, green onions, mayonnaise, lemon juice, garlic salt and cayenne pepper.
Stir in the salmon, egg, and 1/2 cup of the breadcumbs; mix well until blended.
Divide and form mixture into 12 balls.
Roll salmon balls in remaining bread crumbs; flatten into cakes about 1/2\" thick.
In buttered skillet, over medium heat, fry cakes until golden brown (about two minutes per side). Serve immediately with Lemon-Herb sauce.
LEMON-HERB SAUCE: In a small bowl, combine: 3/4 cup mayonnaise, 1 tablespoons fresh lemon juice, 1 tablespoons prepared horseradish, 2 1/2 teaspoons fresh thyme OR 1 teaspoons dried thyme, salt and pepper, to taste. Blend well. Chill until ready to serve. Makes about 1 cup.