Salmon Cakes with Lemon Rice

Salmon Cakes with Lemon Rice
Photo by Maria Robledo

Ingredients

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