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Salmon Cakes with Lemon-Herb Sauce

Salmon Cakes with Lemon-Herb Sauce
This recipe originally called for bread crumbs but I changed those to cornmeal so my family would like it better. Now they love it!
2 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1/3 cup mayonnaise
  • 1-1/2 teaspoons prepared horseradish
  • 1 teaspoon lemon juice
  • 2-1/4 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
  • 1/8 teaspoon salt
  • Dash lemon-pepper seasoning
  • SALMON CAKES:
  • 1 pouch (6 ounces) boneless skinless pink salmon
  • 1/4 cup mayonnaise
  • 2 tablespoons finely chopped green onion
  • 2 tablespoons finely chopped sweet red pepper
  • 3 to 4 teaspoons dry bread crumbs
  • 1-1/2 teaspoons lemon juice
  • 1/8 to 1/4 teaspoon seasoned salt
  • Dash cayenne pepper
  • 3 tablespoons cornmeal
  • 2 tablespoons butter

Directions

  • In a small bowl, combine the mayonnaise, horseradish, lemon juice,
  • thyme, salt and lemon-pepper. Cover and refrigerate. For salmon
  • cakes, in a bowl, combine the salmon, mayonnaise, green onion, red
© Taste of Home 2013

2 of 2

Salmon Cakes with Lemon-Herb Sauce (continued)

Directions (continued)

  • pepper, bread crumbs, lemon juice, seasoned salt and cayenne. Shape
  • into four balls; roll in cornmeal. Flatten balls into 3-in. patties.
  • In a skillet, cook patties for 4 minutes on each side or until golden
  • brown and heated through. Serve with lemon-pepper sauce mixture.
  • Yield: 2 servings.
Nutrition Facts: 1 serving (2 each) equals 726 calories, 66 g fat (16 g saturated fat), 84 mg cholesterol, 1,183 mg sodium, 15 g carbohydrate, 2 g fiber, 17 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013