Salmon Cakes

1- 14 oz. can wild Salmon,

1/2 cup finely chopped onion

1/2 cup mayonnaise

2/3 cup plain bread crumbs

1 egg

1 TBS fresh parsley or 1 tsp. dried

1 tsp. lemon zest

healthy dash of salt and pepper


In a large frying pan heat vegetable oil and add onions and cook until soft- approx. 4-5 min on medium low heat. Do not brown.

In a bowl add drained salmon, gently pick out bones. Flake

Add onions, mayo, bread crumbs, egg, parsley, lemon zest and salt and pepper. Mix.

Wipe out frying pan and heat over medium heat. Add vegetable oil to coat and heat.

Meanwhile, make cakes of salmon to resemble the size of a hamburgers about 1 inch thick.

Put in pan and fry until golden brown. About 5 minutes. Turn and brown, about 5 minutes.

Serve with lemon wedges and dill sauce.
 

Dill Sauce:

1/2 cup mayo

1/2 cup sour cream

1TBS lemon juice

3 TBS fresh dill or 1 TBS dried dill

1 TBS good quality relish


Mix together, and serve with salmon. Tastes better if made at least 2 hours ahead.

 

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