Salmon Cakes with Lemon Rice

Salmon Cakes with Lemon Rice
Photo by Maria Robledo

Ingredients

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network