Salmon Cakes

clip_image004

 

This is a gotta-have recipe.  If you make this for your family or friends they will think you are the bomb.com.  Provided they like fish of course.  We just had this tonight and I’m glad she made a lot because I kept going back for more.  The fresh salmon is great but you could use 2 cans of big canned salmon if that’s easier and quicker.  The Rice Chex breading really made this crunchy and added a nice alternative flavor.  The Flax Meal is definitely optional but we always have some on had so she threw it in.  The cakes were very clean tasting and the recipe is simple enough that anyone could make this without a fear of failure.  My wife doesn’t use a recipe because she’s made them so much but this is the approximate values.  After you make it twice, you’ll be able to improvise and add stuff you want like maybe some Dill, minced onion, lime juice, parsley or whatever!  Have fun with this and go make it right now for someone.

 

16        oz         Fresh, Cooked Salmon

1          c.         Crushed up Rice Chex

1                      Egg

2          TB        Lemon Juice (1/2 a lemon)

2          TB        Mayonnaise

2          TB        Flax Meal (optional)

1          tsp.      Dijon (or other mustard)

                        Salt and Pepper

 

You’ll also need 1 cup of Crushed up Rice Chex for the “breading”

 

1.  Heat a large skillet on the stove with some oil over med. heat

2.  Take ¼ cup fish and make into a cake

3.  Cover in Rice Chex “breading”

4.  Cook in skillet 4 – 5 minutes on each side

 

We served it with lemon and some of Beth’s homemade Remoulade Sauce.

 

clip_image002

 

 

 

 

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s