Fresh Salmon Cakes
"I used Jubes (#275982) recipe for the poached salmon and adapted the recipe from the Chicken of the Sea package. These are the best salmon cakes ever and the poaching of the fresh salmon cannot be any easier! Moist and delicious!! I am sure you could use canned salmon as well. The tartar sauce is a great addition, but they are great without it."
- Ready In:
- 23mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1 jalapeno pepper, minced
- 1⁄4 cup red onion, minced
- 2 teaspoons garlic, minced
- 1⁄4 cup cilantro, chopped
- 1⁄4 cup low-fat mayonnaise
- 2 tablespoons lemon juice
- 2 eggs, beaten
- black pepper
- 3⁄4 cup seasoned bread crumbs, divided
- 1 lb salmon, poached
- 1 tablespoon olive oil
- 1 teaspoon butter
- tartar sauce
- 1⁄4 cup low-fat mayonnaise
- 1 teaspoon horseradish
- 1 tablespoon lemon juice
- 2 teaspoons sweet relish
directions
- Mix together first 8 ingredients.
- Add 1/4 cup bread crumbs and salmon.
- Mix well, then shape into 4 patties.
- Place the rest of the bread crumbs on waxed paper and dip both sides of the patties in the bread crumbs.
- Heat 1 T olive oil and 1 tsp butter (or you can use one or the other) in a large skillet at medium heat.
- Cook 3-4 minutes on each side til golden and heated through.
- Blend tartar sauce ingredients together and serve.
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Reviews
-
Made this for Spring PAC 2012 and followed the instructions completely. As suggested I cooked the fish by Jubes recipe#275982. Served these over a green salad and we totally enjoyed our whole dinner. Thank you for posting the recipe.
