Salmon Cakes with Lemon Rice

Salmon Cakes with Lemon Rice
Photo by Maria Robledo

Ingredients

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

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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