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Volume III
June 28, 2013


Weekly Home / Recipe Center

Salmon Cakes

Serves 4

Author: Recipe courtesy Melissa d'Arabian

Prep time:
Cook time:
Yield: 4 servings

Calories per serving: 225

Ingredients:
2 strips bacon cooked until crispy, crumbled, bacon fat reserved
1/4 cup chopped onion
1 egg
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


Directions:
Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit. Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties.

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.


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Source:
  • http://www.foodnetwork.com/recipes/melissa-darabian/salmon-cakes-recipe/index.html

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