February Recipe of the Month submitted by Pam Hovis
Crispy Salmon Cakes with Lemon Caper Mayonnaise
Recipe By : Cooking Light
Serving Size : 4 Preparation Time :0:15
Categories
: Fish
Amount Measure Ingredient -- Preparation Method
--------
------------ ------------------------------
Flavored Mayonnaise
6 tablespoons Fat-Free Mayonnaise
2 teaspoons capers -- chopped
1/2 teaspoon grated lemon rind
1/2 teaspoon lemon juice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
Salmon Cakes:
1 tablespoon olive oil -- divided
1/4 cup onion -- finely chopped
1/4 cup celery -- finely chopped
1 clove garlic -- chopped
3/4 cup saltine crackers (about 20 crackers) -- crushed, divided
1 tablespoon dijon mustard
1/4 teaspoon freshly ground black pepper
2 7.5 oz cans salmon (remove bones) -- drained, flaked
1 large egg -- lightly beaten
1. To prepare flavored mayonnaise: combine first 6 ingredients in bowl, chill.
2. To prepare salmon cakes: heat 1 teaspoon oil in a skillet and sautee onion and celery and garlic, if using, 4 minutes, or until tender. Combine onion mixture, 1/2 cup crackers, mustard, 1/4 teaspoon pepper, salmon and egg in a medium bowl. Divide salmon mixture into four equal portions, shaping each into a 1/2 inch thick patty. Coat each patty with 1 tablespoon crushed crackers. Cover and chill 20 mins.
3. Heat 2 teaspoons of oil in a large nonstick skillet. Add patties, cook 5 mins on each side or until browned. I did this on the grill: line grill rack with aluminum foil and heat to medium-low. Brush a patty-sized circle with some olive oil, set the patty on the oil, repeat with all patties and cook for mins on one side. Lift patties one at a time, brush the foil with a little more oil and flip over to cook 5 mins on the other side.
Serve patties on a bed of cooked rice ( we like brown short-grain rice) with a dollop of the mayonnaise on top.
