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Salmon Cakes with Lemon-Herb Sauce Recipe

Photo by: Taste of Home

This recipe originally called for bread crumbs but I changed those to cornmeal so my family would like it better. Now they love it!

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2 Servings
Prep/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 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.

Salmon Cakes with Lemon-Herb Sauce published in Cooking for One or Two Cookbook , p216