For the salmon cakes, boil or steam the potatoes
o serve.
For salmon cakes:
Drain salmon using a small colander
To make the salmon cakes, first mix together yogurt, Parmesan
ixed separately.
Mix together salmon, chopped dill, garlic powder, and
owl; cover and chill.
Salmon Cakes:
Heat 1 teaspoon oil
For the Sauce:.
Combine all ingredients in a small bowl and mix well.
Cover and chill while making the cakes.
For the Cakes:.
Combine the salmon, oats, milk, egg whites, onion, dill, and salt in a medium bowl and mix well; let stand 5 minutes.
Shape into 5 oval patties about 1 inch thick.
Lightly spray a non-stick skillet with cooking spray.
Cook salmon cakes over medium heat for 3-4 minutes on each side, or until golden brown and heated through.
Serve with the sauce.
o use.
Make the Salmon Cakes: Bring a large pot of
To make lemon-herb mayo: Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 1/2 tsps thyme in small bowl.
Season sauce to taste. Refrigerate until needed.
To make salmon cakes: Combine first 7 ingredients in medium bowl and stir gently to blend. Season to taste. Mix in egg. Shape into 6 patties, about 3/4 inch thick.
Melt butter in large skillet over medium-low heat. Add salmon cakes and saute until brown and cooked through, about 5 minutes per side.
Serve with sauce.
BEST PANCAKE MIX: In large bowl,
Put salmon in a food processor and
1.To prepare salmon cakes: Flake salmon into a bowl, removing any
ash well.
Flake the salmon into a large bowl. Mix
Drain canned salmon and carefully remove all bones,
Drain salmon, reserving 1/4 cup liquid.<
Remove skin and bones as desired.
Add rest of the ingredients to the salmon and combine well until the mixture holds together well (if it is too dry add a little mayo).
Forming a salmon cake with your hands, coat on both sides with the breadcrumbs.
Gently place in hot oil in your frying pan and cook over a medium heat until nicely browned.
Enjoy!
o room temperature; flake the salmon into a large bowl, add
Set aside.
To make salmon cakes:
Preheat oven to 450
In a bowl combine the salmon, dry breadcrumbs, green onions, celery, mayo, cayenne, dill, thyme, Worcestershire sauce and egg; mix well to combine.
Season with salt and lemon pepper or black pepper to taste.
Shape into 7 or 8 salmon cakes.
Melt the butter with the oil in a heavy skillet.
Brown salmon cakes on both sides (about 5 minutes per side).
Place on a dish or a serving platter lined with mixed greens.
To make the lemon aioli: mix all ingredients together.
Serve on or with the salmon cakes.
Delicious!
For the salmon cakes, puree the fish, egg, onion,
Mix the salmon, parsley, egg and 4-5