"If you're looking for a new way to enjoy salmon, you've got to try these easy salmon cakes! They're a cinch to make (just one bowl!) and you can cook them in a cast iron pan on the stove. These delightful mini salmon cakes are a great option, serve atop a bed of greens drizzled with a Vidalia onion citrus dressing for this light and tasty option."
"1, 6-ounce can Alaska salmon, drained 1/2 cup diced Vidalia onion or other sweet onion 1/2 cup diced red bell pepper 1/2 cup panko 1/4 cup mayonnaise 1 large egg 1/2 teaspoon Worcestershire sauce 1 1/2 tablespoons spice mix (see below) 1 tablespoon butter 1 tablespoon extra-virgin olive oil 3/4 tablespoon sweet paprika 2 1/4 teaspoons kosher salt 1 1/4 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cayenne 3/4 teaspoon white pepper 3/4 teaspoon black pepper 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano"
Canned Alaska salmon combines with diced Vidalia onion, red bell pepper, panko, mayonnaise, an egg, Worcestershire sauce, and a bold spice mix to form a batter. The spice mix blends paprika, kosher salt, onion and garlic powders, cayenne, white and black pepper, thyme, and oregano. A Vidalia onion citrus dressing of onion, olive oil, lemon juice, honey, Dijon, salt, and garlic is pureed until smooth for serving. Scoop batter into seven 1/4-cup patties, chill to set, then pan-fry in butter and olive oil until golden, about five minutes per side. Patties can be refrigerated before cooking for convenience.
Read at Alternative Medicine Magazine
Unable to calculate read time
Collection
[
|
...
]