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Salmon Cakes




Source of Recipe


foodnetwork






List of Ingredients



• vegetable or canola oil, for frying
  
• 3 (6 oz) portions cooked salmon or 3 (6 oz) cans salmon, drained well
  
• 1 1/2 cups cracker meal
  
• 2 large eggs, beaten
  
• 2 rounded tsp Old Bay seasoning blend
  
• 1/2 red bell pepper, seeded and finely chopped
  
• 20 blades of fresh chives, snipped or chopped
  
• 2 to 3 T fresh dill, a handful, finely chopped
  
• 1 tsp cayenne pepper sauce
  
• 1 lemon, zested and juiced
  
• salad greens
  
• coarse salt
  
• extra-virgin olive oil, for drizzling
  
• 1/2 cup mayonnaise or reduced-fat mayonnaise
  
• 1/2 cup chili sauce
  
• 2 T dill pickle relish
  






Instructions



1. Heat a large, heavy skillet with 1" of frying oil over moderate heat.
   
2. Flake the cooked salmon with a fork. Add cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. If the mixture is a little wet, add a bit more cracker meal. Form 3" patties of salmon cakes 1" thick. You should yield 8 to 10 cakes. Fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.
   
3. Toss salad greens with coarse salt and the juice of a lemon you zested. Drizzle the greens with a little extra-virgin olive oil and re-toss to coat salad.
   
4. Combine mayonnaise, chili sauce and relish in a small dish. To serve, place salmon cakes on a bed of baby greens, 2 cakes per person, and top with chili mayonnaise sauce.
   






Final Comments


Yield: 4 servings