Salmon CakesRachael Ray, Food Network
Yield: 4 servings
Prep Time: 15 min
Cook Time: 12 min
vegetable oil for frying
3 (6-oz) portions cooked salmon
or 3 (6-oz) cans salmon, drained well
1½ C cracker meal
2 large eggs, beaten
2 rounded teaspoons Old Bay seasoning blend
½ red bell pepper, seeded and finely chopped
20 blades fresh chives, snipped or chopped
2 to 3 Tbsp fresh dill, a handful, finely chopped
1 tsp cayenne pepper sauce
1 lemon, zested and juiced
Extra-virgin olive oil, for drizzling
½ C mayonnaise or reduced fat mayonnaise
½ C chili sauce
2 Tbsp dill pickle relish
- Heat a large, heavy skillet with 1 inch of frying oil over moderate heat.
- Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work through the fish with your hands.
- Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. If the mixture is a little wet, add a bi tmore cracker meal.
- Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. If necessary, refrigerate the mixture for an hour before forming the patties.
- Fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.
- Toss salad greens with coarse salt and the juice of the lemon you zested. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat.
- Combine mayonnaise, chili sauce and relish in a small dish. .
- To serve, place salmon cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce