Salmon Cakes With Lemon Herb Sauce

1/4 cup chopped bell pepper
1/4 cup chopped green onions or 1/4 cup vidalia onion
1/4 cup mayonnaise or 1/4 cup Miracle Whip
1 tablespoon lemon juice
1/8 teaspoon seasoning salt
1/8 teaspoon garlic powder
cayenne pepper
1 (7 1/8 ounce) envelope chicken of the sea brand boneless skinless pink salmon
1 egg, beaten
1 cup dry Italian breadcrumbs, divided
3 tablespoons butter (optional)

In a bowl, combine bell pepper, onions, mayonnaise, lemon juice, seasoned salt and cayenne pepper. Stir in Chicken of the Sea Salmon, egg and 1/4 cup of the breadcrumbs; mix until well blended. Divide and form mixture into 8 balls.

Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick. In buttered skillet, over medium heat, fry cakes until golden brown.

Serve immediately with Lemon-Herb Sauce.

Lemon-Herb Sauce
3/4 cup mayonnaise or 3/4 cup Miracle Whip
1 tablespoon lemon juice
1 tablespoon prepared horseradish
1 teaspoon dried thyme
salt and pepper, to taste

Blend well. Chill until ready to serve.

Makes about 1 cup.

Pyrex Prepware 2-Cup Glass Measuring Cup

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