For the salmon cakes, boil or steam the potatoes
To make the salmon cakes, first mix together yogurt, Parmesan
o serve.
For salmon cakes:
Drain salmon using a small colander
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.
1.To prepare salmon cakes: Flake salmon into a bowl, removing any
Put salmon in a food processor and
Preheat oven to 400\u00b0.
Spray cookie sheet with nonstick vegetable cooking spray. Combine salmon, bread crumbs, green onion, egg, lemon juice and Worcestershire sauce in medium size bowl.
Stir well.
Shape mixture into 4 equal patties.
Place on cookie sheet. Bake 5 to 8 minutes on each side or until golden and heated through.
High in protein, low in calories and fat and a good recipe if you're watching your cholesterol.
reheat oven to 350.
Salmon Cakes:
Prepare couscous according to
ash well.
Flake the salmon into a large bowl. Mix
Drain canned salmon and carefully remove all bones,
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!
o room temperature; flake the salmon into a large bowl, add
Set aside.
To make salmon cakes:
Preheat oven to 450
For the salmon cakes, puree the fish, egg, onion,
Mix the salmon, parsley, egg and 4-5
In small mixing bowl, combine chopped red pepper, green onion, mayonnaise, lemon juice, seasoned salt and cayenne pepper. Adjust seasonings to personal preference.
Stir in egg, salmon and 4 tablespoons bread crumbs.
Form mixture into 6 to 8 balls.
Roll salmon balls in remaining bread crumbs; flatten into cakes, about 1/2-inch thick.
Fry salmon cakes in melted butter over medium heat for 3 to 4 minutes per side.
Makes 4 servings.