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Savory Salmon Cakes with Delicate Lemon Sauce

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  • 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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