Salmon Cakes with Lemon Rice

Salmon Cakes with Lemon Rice
Photo by Maria Robledo

Ingredients

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

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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