Salmon Cakes

Recipe Ingredients

		Vegetable or canola oil - for frying
3		Cooked salmon fillets - (6 oz ea)
		= (or 3 [6-oz] cans salmon, drained well)
1 1/2 cups	355ml	Cracker meal
2 cups	396g / 13oz	Eggs - beaten (large)
2 teaspoons	10ml	Old Bay seasoning blend - (rounded)
1/2		Red bell pepper - seeded, and
		Finely chopped
20		Fresh chives blades - snipped or chopped
2 tablespoons	30ml	Finely-chopped fresh dill - (to 3)
1 teaspoon	5ml	Cayenne pepper sauce
1		Lemon - zested and juiced
		Salad greens
		Coarse salt - to taste
		Extra-virgin olive oil - for drizzling
1/2 cup	118ml	Mayonnaise or reduced fat mayonnaise
1/2 cup	118ml	Chili sauce
2 tablespoons	30ml	Dill pickle relish

Recipe Instructions

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 bit more cracker meal.

Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. 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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B66) - from the TV FOOD NETWORK

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