Had this tonight it was so good I just had to share. It is based on Rachael Ray's Salmon Cakes with modifications by me.
- vegetable oil or canola oil, for frying about 1/4 inch
- 2 (340.19 g) portions salmon, cooked drained well or 2 (340.19 g) can canned salmon, drained well
- 236.59 ml whole wheat crackers, salted crushed
- 2 large eggs, beaten
- 2.46 ml celery seed
- 0.59 ml fresh ground pepper
- 0.25 ml ground cardamom
- 0.25 ml mustard powder
- 0.25 ml ground cloves
- 2.46 ml paprika
- 0.25 ml mace
- 1 red bell pepper, seeded and finely chopped
- 1 green bell pepper, seeded and finely chopped
- 1 roasted red peppers or 1 pickled pimiento, chopped
- 14.79 ml Dijon mustard
- 4.92 ml Worcestershire sauce
- 14.79 ml dried chives (fresh would be better)
- 44.37 ml fresh dill, a handful, finely chopped
- 44.37 ml fresh parsley, coarsely chopped
- 4.92 ml cayenne pepper sauce
- 1 lemon, juice and zest of
- salad greens
- coarse salt
- extra virgin olive oil, for drizzling
- 118.29 ml mayonnaise or 118.29 ml low-fat mayonnaise
- 118.29 ml chili sauce, mixed with cooked corn and apples
- 29.58 ml ketchup
- 1 kosher dill, chopped
- Rinse and spin salad greens of your choice and place in salad bowl.
- Drain salmon and fluff with a fork in a medium mixing bowl.
- Add crackers and mix well.
- Add the rest of the ingredients up until and including cayenne pepper sauce.
- Zest lemon into bowl and mix well and form into 1 inch thick patties.
- Heat oil on a medium-high burner.
- Mix mayonnaise, chili sauce, corn, apple, ketchup, and dill in a bowl.
- Toss coarse salt with salad greens; drizzle with lemon juice and toss again. Drizzle with olive oil and divide on plates.
- Fry salmon burgers until golden brown. Flip and brown other side; drain briefly on a paper towel.
- Place burgers on top of salad greens and dollop mayonnaise sauce on top of burgers.
- Makes about 7 burgers.