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Savory Salmon Cakes with Delicate Lemon Sauce

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 1 hr 20 min
Category: Dinner Entrees Sub Category: Fish & Seafood Entrees

what you need
  • 1 and 1/2 cups poached salmon
  • 1 tablespoon green onion
  • 1 tablespoon chopped parsley
  • 2 tablespoons chopped roasted red peppers (can use jar kind)
  • 1 tablespoon Dijon mustard
  • 3 tablespoons real mayo
  • 2 cups bread crumbs
  • Canola oil for frying
  • Delicate Lemon Sauce
  • 4 tablespoons fresh lemon juice
  • 1 teaspoon of honey
  • 1 minced clove of garlic
  • 2 tablespoons Dijon
  • 1/2 cup cannola oil
  • Salt and pepper to taste
make it
Thaw the salmon and then poach in simmering (not boiling) water for about 3-4 minutes. Add to a medium sized bowl and flake with a fork. Add the sliced green onion, parsley, red pepper, Dijon, and mayo. A little at a time, add 1/2 cup of the bread crumbs. Mix until combined. Make into small patties, and place on a plate. Cover with paper towel and place in the refrigerator for 30 minutes.

Fry in oil until golden on both sides about 3-4 per side. Drain on paper towel, serve over small amount of mixed greens, drizzled with lemon sauce that follows.

Delicate Lemon Sauce
Combined lemon juice, honey, garlic, and Dijon in food processor. With blade whirling, slowly add oil in a steady stream. Season with salt and pepper.
I like to use the salmon that is frozen in individual pouches -- it comes about 4-5 in a bag right in the frozen section. It's already trimmed and free of pinbones.
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