Salmon Cakes Recipe
Remoulade, spring mix, heirloom tomato relish, grilled lemon
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Ingredients
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Salmon Cakes
Remoulade
Tomato Relish
Grilled Lemon
Spring Mix
Method
Salmon Cakes
- 1
Prepare the Salmon Mixture
In a large bowl, combine the canned salmon (drained and flaked), bread crumbs, chopped green onions, beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, old bay seasoning, salt, and black pepper.
- 2
Form the Cakes
Mix all the ingredients until well combined. Shape the mixture into patties, about 2-3 inches in diameter.
- 3
Cook the Salmon Cakes
Heat olive oil in a large skillet over medium heat. Add the salmon cakes and cook for about 4-5 minutes on each side or until golden brown and cooked through.
Remoulade
- 4
Mix the Remoulade
In a small bowl, whisk together mayonnaise, Dijon mustard, chopped capers, parsley, lemon juice, minced garlic, salt, and black pepper until smooth.
Tomato Relish
- 5
Grilled Lemon
- 6
Grill the Lemons
Preheat a grill or grill pan over medium heat. Place the halved lemons cut-side down on the grill and cook for about 3-4 minutes until charred and slightly caramelized.