Salmon Cakes

[Roxy15]

Salmon Cakes:

 

3/4-1 lb. Salmon Filet

1/2 Tsp. Dried Dill

Cayenne Pepper, To Taste

1-1/2 T. Capers, Drained & Roughly Chopped

4 Scallions, Chopped

Salt & Pepper

2 Eggs, Beaten

3 T. Bread Crumbs Plus another 1/2 Cup Or So For Dredging

Olive Oil

***Can Add 1 Pkg. Amazing Taste For Seafood.

 

Cook your salmon filet.

***You can poach salmon, by bringing 1 cup of water to a simmer in a large skillet. Add the salmon filet skin down, covered & let it simmer until cooked through, 5-10 minutes. Keep an eye on it so it doesn't over cook. Remove from the skillet & let cool.

 

Flake salmon with a fork making sure to remove any pin bones & skin. Put in a bowl (you should have about 2 cups). Mix in the dill, a pinch or two of cayenne pepper, capers and scallions. Season mixture with a little salt & pepper.

***Omit Salt & Pepper if using Amazing Taste For Seafood.

Mix in the beaten eggs & 3 tablespoons of bread crumbs. Form the salmon mixture into 2 inch patties & dredge in the remaining bread crumbs.

 

Coat the bottom of a large non-stick skillet or griddle with a thin layer of Olive Oil. Heat over medium-high. Place the patties on the skillet & press down with the back of a spatula to flatten a little. Let salmon patties cook until golden brown, about 3-4 minutes. Flip & cook the other side until brown, another 2-3 minutes.

 

Serve with a little Hot Sauce mixed into the Mayonnaise/Tartar Sauce/Or Sauce Of Your Choice & Lemon Wedges.