For the salmon cakes, boil or steam the potatoes
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.
Drain canned salmon and carefully remove all bones,
ngredients for sauce to be mixed separately.
Mix together salmon, chopped
To make the salmon cakes, first mix together yogurt, Parmesan
rap, drain in the refigerator for 6 to 24 hours. Puree
owl; cover and chill.
Salmon Cakes:
Heat 1 teaspoon oil
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.
Set aside.
To make salmon cakes:
Preheat oven to 450
For the salmon cakes, puree the fish, egg, onion,
For the sauce:
Combine in
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
1.To prepare salmon cakes: Flake salmon into a bowl, removing any
Put salmon in a food processor and
aucepan of boiling, salted water for 12 mins, until easily pierced
If you've got fresh salmon, broil or bake with a
arinade as possible from Gravad Salmon. If very salty, rinse
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!