Salmon Cakes

When I got home after a busy day and frozen everything -- 

chicken, pheasant, venison, beef.  

Oh, hey, there's a can of salmon in the cabinet.  So, salmon cakes for dinner!

Gather up your ingredients and let's get cooking!  

For a 7.5 oz. can of salmon, which makes four salmon cakes, you will need:

1/4 C bread crumbs
1 egg
1 Tbl. dill weed
1 Tbl. Dijon mustard
1 Tbl. mayo
1/2 Tbl. capers (rinse and drain)
1/2 Tbl. lemon juice
1/4 tsp. lemon zest

Please use the red salmon, not the pink, it's much richer and thus tastes better.  

This is the bowl of ingredients and the grating of the lemon for zest!

I love the Meyer Lemons!

Here's the mixture mixed up!  

Egg, dill, Dijon, mayo, capers, lemon juice, lemon zest, and bread crumbs.

Next, flake in the canned red salmon in big flakes/chunks!  You can remove the bones and skin, OR some people, like me, leave all of that in the mix -- it's lots of fish oil goodness, after all it has been pressure cooked and everything will mush up in the end.  Your choice.

Here's the mixture which you have mixed gently, oh so gently, not to break up those lovely chunks of salmon.

Form the mixture into patties of equal size. If things are falling apart, put the mixture in the fridge for a while to firm up, then try again.  Carefully coat the salmon patties in some reserved bread crumbs.

  

Here's the four salmon patties -- yours will be a more equal size than mine.  

Ok, it really isn't a big deal.

Then into the fridge for an hour to firm up.

Meantime, make some tartar sauce.  This is from food network and it is goooood!

1/4 C mayo, 1 Tbl diced dill pickle, 1/4 Tbl. white wine vinegar, 1/2 Tbl capers, 1/2 tsp mustard, salt and pepper.  Mince the capers and pickles, mix everything together and place in the fridge to marry the flavors.

Get ready to cook the salmon cakes.

In a large nonstick skillet, heat some oil and butter over medium heat.  

This is gonna be good!

Add the salmon patties and cook until golden and crispy, 

about 5 to 6 minutes on each side.  

Medium heat.

Flip 'em over.  Looking good!

Drain on paper towels, and resist the temptation to dig in!

My lemon twist looks so sad, but, after all

it was left over from the zesting of the whole lemon.

This was dinner with some steamed broccoli drizzled with lemon butter. 

Enjoy friends!