Author: Recipe courtesy Melissa d'Arabian
Yield: 4 servings
Calories per serving: 225
2 strips bacon cooked until crispy, crumbled, bacon fat reserved
1/4 cup chopped onion
1/2 cup mayonnaise
2 teaspoons dijon mustard
1/2 teaspoon sugar
1/2 lemon zested
1 (14-ounce) can (14-ounce) can wild salmon checked for large bones
1 baked or boiled russet potato peeled, and fluffed with a fork
1/4 cup bread crumbs
2 tablespoons grated parmesan
freshly ground black pepper
1/2 cup vegetable oil
In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping.
Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary.
Arrange on a serving platter and serve.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.