Crispy Salmon Cakes With Lemon- Caper Mayonnaise
This recipe was published in Cooking Light. I make it a bit different than it originally appeared, though (I don't use fat-free mayonnaise, saltines, etc. and also add some additional ingredients to suit my taste). If you would like to make the original version, just stick with the fat-free items and omit the last 4 items in the ingredient list (mayo through Tabasco) and you will have the original recipe. Prep time includes 20 minutes chilling time for the salmon cakes.
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INGREDIENTS
NutritionFlavored Mayonnaise
- 6tablespoons fat-free mayonnaise
- 2teaspoons capers
- 1⁄2teaspoon grated fresh lemon rind
- 1⁄2teaspoon lemon juice
- 1⁄4teaspoon fresh ground black pepper
- 1⁄8teaspoon crushed red pepper flakes
Salmon Cakes
- 1tablespoon vegetable oil, divided
- 1⁄4cup finely chopped onion
- 1⁄4cup finely chopped celery
- 3⁄4cup crushed fat-free saltine crackers (about 20)
- 1tablespoon Dijon mustard
- 1⁄4teaspoon fresh ground black pepper
- 2
- 1
- 2tablespoons mayonnaise
- 1⁄2teaspoon lemon juice
- 1⁄2teaspoon Worcestershire sauce
- 2 -3dashes Tabasco sauce
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DIRECTIONS
- Mayonnaise:
- Combine first 6 ingredients in a small bowl; cover and chill.
- Salmon Cakes:
- Heat 1 teaspoon oil in medium nonstick skillet over medium heat; add onion and celery and saute' 4 minutes, or until tender.
- Combine onion mixture with 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, egg, mayonnaise, lemon juice, Worcestershire sauce and Tabasco in a medium bowl; divide into 4 equal portions, shaping each into a 1/2-inch thick patty.
- Coat each patty with 1 tablespoon crackers; cover and chill 20 minutes.
- Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot; add patties and cook 5 minutes on each side or until lightly browned.
- Serve salmon cakes with flavored mayonnaise.
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