Salmon Cakes with Lemon Rice

Salmon Cakes with Lemon Rice
Photo by Maria Robledo

Ingredients

  • 1 ¼ cups dry bread crumbs
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons minced fresh parsley, optional
  • Lemon slices
  • 2 cups instant brown rice
  • 1 ½ teaspoons dried tarragon
  • ¼ cup capers, drained
  • + 10 more ingredients
    • 1 tablespoon Worcestershire sauce
    • 1 large egg, beaten
    • ¼ cup mayonnaise
    • 2 (14 3/4-ounce) cans red or pink salmon, drained
    • 1 tablespoon extra-virgin olive oil
    • 4 tablespoons vegetable oil
    • Kosher salt
    • 1 ¼ cups dry bread crumbs
    • 1 tablespoon fresh lemon juice
    • 2 tablespoons minced fresh parsley, optional

Remove skin and large bones from salmon. Combine in a bowl with 1/2 cup of the bread crumbs, mayonnaise, egg, Worcestershire sauce, capers, and tarragon, and season with salt and freshly ground pepper. Mix together well and form into 12 small patties. Coat salmon patties in remaining bread crumbs...

View full recipe at My Recipes

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