Ingredients
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3
-
1
-
1
-
2
-
15
-
1
-
1 1/2
-
1/2
-
1 1/2 - 1 3/4
-
1/2
-
-
-
-
-
Directions
Salmon Cakes With Creamy Sauce, From the Essential Eating Well Cookbook, these are so tasty!, I didn’t even realize I was doing two of your recipes in one night! This was also AMAZING! I didn’t have parsley so I did fresh cilantro. Great stuff! In the past I have done salmon cakes solely in the frying pan, I actually really liked adding baking on the ticket better ; As always Sharon, muchas gracias!!!!
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Steps
|
1
Done
|
To Make Sauce: |
|
2
Done
|
Combine Ingredients in a Small Bowl and Mix Well. Set Aside. |
|
3
Done
|
to Make Salmon Cakes: |
|
4
Done
|
Preheat Oven to 450f Coat a Baking Sheet With Cooking Spray. |
|
5
Done
|
Heat 1 1/2 Teaspoons Oil in a Large Nonstick Skillet Over Medium-High Heat. Add Onion and Celery; Cook, Stirring, Until Softened, About 3 Minutes. Stir in Parsley, Remove from the Heat. |
|
6
Done
|
Put Salmon in a Medium Bowl. Flake Apart With a Fork, Remove Any Bones and Skin. Add Egg and Mustardand Honey If Using, Mix Well. Add Onion Mixture, Breadcrumbs and Pepper, Mix Well. Shape the Mixture Into 8 Patties, About 2 1/2 Inches Wide. |
|
7
Done
|
Heat Remaining 1 1/2 Teaspoons Oil in the Skillet Over Medium Heat. Add 4 Patties and Cook Until the Bottoms Are Golden, 2 to 3 Minutes. Using a Wide Spatula, Turn Them Over Onto the Prepared Baking Sheet. Repeat With the Remaining Patties. |
|
8
Done
|
Bake the Salmon Cakes Until Golden on Top and Heated Through, 15 to 20 Minutes. Serve Salmon Cakes With Creamy Sauce and Lemon Wedges. |
|
9
Done
|
Enjoy! |
