Ingredients
-
-
6
-
2
-
1/2
-
1/2
-
1/4
-
1/8
-
-
1
-
1/4
-
1/4
-
3/4
-
1
-
1/4
-
2
Directions
Crispy Salmon Cakes With Lemon- Caper Mayonnaise, This recipe was published in Cooking Light I make it a bit different than it originally appeared, though (I don’t use fat-free mayonnaise, saltines, etc and also add some additional ingredients to suit my taste) If you would like to make the original version, just stick with the fat-free items and omit the last 4 items in the ingredient list (mayo through Tabasco) and you will have the original recipe Prep time includes 20 minutes chilling time for the salmon cakes , I’m obsessed with these salmon cakes They’re fast and the perfect weeknight meal for when you want dinner on the table without much effort I loved the sauce with it too!
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Steps
|
1
Done
|
Mayonnaise: |
|
2
Done
|
Combine First 6 Ingredients in a Small Bowl; Cover and Chill. |
|
3
Done
|
Salmon Cakes: |
|
4
Done
|
Heat 1 Teaspoon Oil in Medium Nonstick Skillet Over Medium Heat; Add Onion and Celery and Saute' 4 Minutes, or Until Tender. |
|
5
Done
|
Combine Onion Mixture With 1/2 Cup Crackers, Mustard, 1/4 Teaspoon Black Pepper, Salmon, Egg, Mayonnaise, Lemon Juice, Worcestershire Sauce and Tabasco in a Medium Bowl; Divide Into 4 Equal Portions, Shaping Each Into a 1/2-Inch Thick Patty. |
|
6
Done
|
Coat Each Patty With 1 Tablespoon Crackers; Cover and Chill 20 Minutes. |
|
7
Done
|
Heat 2 Teaspoons Oil in a Large Nonstick Skillet Over Medium Heat Until Hot; Add Patties and Cook 5 Minutes on Each Side or Until Lightly Browned. |
|
8
Done
|
Serve Salmon Cakes With Flavored Mayonnaise. |
