vegetable oil or canola oil, for frying about 1/4 inch |
2 (6 ounce) portions salmon, cooked drained well or 2 (6 ounce) cans canned salmon, drained well |
1 cup whole wheat crackers, salted crushed |
2 large eggs, beaten |
1/2 teaspoon celery seed |
1/8 teaspoon fresh ground pepper |
1 pinch ground cardamom |
1 pinch mustard powder |
1 pinch ground cloves |
1/2 teaspoon paprika |
1 pinch mace |
1/2 red bell pepper, seeded and finely chopped |
1/2 green bell pepper, seeded and finely chopped |
1/2 roasted red peppers or 1/2 pickled pimiento, chopped |
1 tablespoon dijon mustard |
1 teaspoon worcestershire sauce |
1 tablespoon dried chives (fresh would be better) |
3 tablespoons fresh dill, a handful, finely chopped |
3 tablespoons fresh parsley, coarsely chopped |
1 teaspoon cayenne pepper sauce |
1 lemon, juice and zest of |
salad greens |
coarse salt |
extra virgin olive oil, for drizzling |
1/2 cup mayonnaise or 1/2 cup low-fat mayonnaise |
1/2 cup chili sauce, mixed with cooked corn and apples |
2 tablespoons ketchup |
1/2 kosher dill, chopped |