Salmon Cakes
It's fine to use canned wild salmon instead of fresh salmon in a flavorful recipe like this — it's a fraction of the cost and you won't be able to tell the difference.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 strips | bacon, cooked until crispy, crumbled, bacon fat reserved |
| 1/4 cup | chopped onion |
| 1 | egg |
| 1/2 cup | mayonnaise |
| 2 teaspoons | dijon mustard |
| 1/2 teaspoon | sugar |
| 1/2 | lemon, zested |
| 1 (14-ounce) can | wild salmon, checked for large bones |
| 1 | baked or boiled russet potato, peeled, and fluffed with a fork |
| 1/4 cup | bread crumbs |
| 2 tablespoons | grated parmesan |
| freshly ground black pepper | |
| 1/2 cup | vegetable oil |
Directions:
Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.
Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.
Source: foodnetwork.com
