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Savory Salmon Cakes with Delicate Lemon Sauce
Savory Salmon Cakes with Delicate Lemon Sauce

Savory Salmon Cakes with Delicate Lemon Sauce

1 Hr(s) 20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
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.
2
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.
3
Delicate Lemon Sauce
4
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.
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