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Salmon Cakes with Lemon-Herb Sauce Recipe

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This recipe for Salmon Cakes with Lemon-Herb Sauce is from Grandma Bennion's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pouch (7.1 oz.) Chicken of the Sea Skinless and Boneless Pink Salmon
¼ cup each finely chopped red pepper and green onion
¼ cup mayonnaise
1 tbsp. fresh lemon juice
¼ tbsp. seasoned slat
cayenne (red) pepper to taste
1 large egg, beaten
1 cup dry bread crumbs
3 tbsp. butter

(See directions for list of ingredients and directions for Lemon Herb Sauce.)
Directions:
Directions:
In medium bowl, gently flake salmon. Stir in chopped red pepper, green onion, mayonnaise, lemon juice, seasoned salt and cayenne pepper. Stir in egg and 4 tbsp. of bread crumbs. Divide and form mixture in 8 balls. Place remaining bread crumbs on a plate. Roll balls in bread crumbs and flatten into cakes about ½ inch thick. In lightly buttered skillet over medium heat, fry cakes until golden brown on both sides. Serve immediately with Lemon Herb Sauce.

Lemon Herb Sauce:
¾ cup mayonnaise, 1 tbsp. fresh lemon juice, 1 tbsp. prepared horseradish, 2 ½ tsp. fresh thyme or 1 tsp. dried thyme, salt and pepper, to taste. In small bowl combine all ingredients. Chill until ready to serve. Makes approximately 1 cup.
Number Of Servings:
Number Of Servings:
Makes 4 servings

 

 

 

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