Ingredients: |
Ingredients: 2 cans (7-1/2 oz) salmon, drained
1/2 c finely chopped onion
1/2 c finely chopped celery
1/2 c corn kernels, canned or frozen (thawed)
Salt and Pepper to taste
1/2 c mayo
1 tbsp Dijon mustard
1 tsp drained pickle relish
1 tsp fresh lemon juice
1/2 tsp Worcestershire sauce
1/4 tsp paprika
2 dashes Tabasco sauce
1 egg
1-1/4 c crushed cracker crumbs (saltines)
2 tbsp butter
2 tbsp corn oil
Light Lemon Yogurt Sauce
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Directions: |
Directions:Carefully flake the salmon into a bowl, discarding any small bones, cartilage and skin. Add the onion, celery, corn, salt and pepper. Fold together with a rubber spatula. Set aside.
In another bowl, combine the mayo, mustard, pickle relish, lemon juice, Worcestershire sauce, paprika, and Tabasco sauce. Fold these ingredients into the salmon mixture.
Lightly beat the egg. Using the rubber spatula, fold into the salmon mix along with 1/2 of the cracker crumbs. Place the remaining crumbs on a dinner plate.
Form the salmon mix into eight 3" patties. Carefully coat them with the cracker crumbs. Refrigerate, loosely covered for 1 hour.
Melt the butter iwth the oil in a 10" nonstick skillet over medium heat. Cook the salmon cakes, four at a time, for 3-4 minutes per side, pressing down slightly on them with the back of the spatula and adding more butter or oil to the skillet if necessary. Remove to paper towels to drain.
To serve, spoon 2 tbsp of the Light Lemon Yogurt Sauce onto the center of 8 dinner plates. Place a salmon cake atop the sauce in the center of each plate. Serve immediately. |
This recipe for Deviled Salmon Cakes is from