Salmon Cakes With Lemon-Herb Sauce |
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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 12 |
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This is a recipe from the back of the Chicken of the Sea Salmon package. I wanted to know the nutritional info, so I'm entering it online! We just ate these tonight, and they were quite yummy. Ingredients:
1/2 cup chopped red bell pepper |
1/2 cup chopped green onion |
1/2 cup mayonnaise |
2 tablespoons lemon juice |
1/2 teaspoon garlic salt |
1 dash cayenne pepper |
2 (7 1/8 ounce) packages boneless skinless pink salmon (i used chicken of the sea skinless boneless pink salmon) |
2 eggs |
1 cup breadcrumbs (i prefer panko) |
3 tablespoons butter |
Directions:
1. In a bowl, combine bell pepper, green onions, mayonnaise, lemon juice, garlic salt and cayenne pepper.
2. Stir in the salmon, egg, and 1/2 cup of the breadcumbs; mix well until blended.
3. Divide and form mixture into 12 balls.
4. Roll salmon balls in remaining bread crumbs; flatten into cakes about 1/2 thick.
5. In buttered skillet, over medium heat, fry cakes until golden brown (about two minutes per side). Serve immediately with Lemon-Herb sauce.
6. LEMON-HERB SAUCE: In a small bowl, combine: 3/4 cup mayonnaise, 1 tablespoons fresh lemon juice, 1 tablespoons prepared horseradish, 2 1/2 teaspoons fresh thyme OR 1 teaspoons dried thyme, salt and pepper, to taste. Blend well. Chill until ready to serve. Makes about 1 cup.
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