Drain canned salmon and carefully remove all bones,
To make the salmon cakes, first mix together yogurt, Parmesan
ixed separately.
Mix together salmon, chopped dill, garlic powder, and
Set aside.
To make salmon cakes:
Preheat oven to 450
owl; cover and chill.
Salmon Cakes:
Heat 1 teaspoon oil
o use.
Make the Salmon Cakes: Bring a large pot of
Mix all well. Form into small or medium size patties/cakes in hand.
Drizzle olive oil or vegetable oil in a skillet. Does not need to be a lot, just enough so the cakes won't stick.
Pan fry till golden brown on both sides.
Serve with Spanish Rice:
Rice cooked for two people with 1/4 c salsa added.
Place rice in the middle of a plate and top with salmon cakes.
If desired: Dipping sauce Tex mex sauce: ranch dressing or mayonnaise with Texas Pete to taste.
For the salmon cakes, boil or steam the potatoes
o serve.
For salmon cakes:
Drain salmon using a small colander
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.
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.
Cook macaroni until tender.
Cook onion in fat until tender. Add flour and blend.
Add milk and cook over low heat until thick. Stir in chicken soup.
Add remaining ingredients.
Pour into greased casserole.
Bake in oven for 30 minutes at 350\u00b0.
May substitute 6 1/2 or 7 ounce can tuna for the jar of canned salmon.
n a bowl, combine the canned salmon, crabmeat, onion, eggs, bread crumbs
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!
If you've got fresh salmon, broil or bake with a
1.To prepare salmon cakes: Flake salmon into a bowl, removing any
Put salmon in a food processor and
arinade as possible from Gravad Salmon. If very salty, rinse slightly
ash well.
Flake the salmon into a large bowl. Mix
Drain and flake salmon.
Stir in the remaining ingredients. Form into cakes.
Saute in butter.