My mom always served salmon cakes with a poached egg on top- since I am watching my cholesterol and keeping things lighter for spring approaching, I recommend you try these just as the recipe specifies. Just a little dollop of sauce is plenty.
Ingredients
¼ cup canola mayonnaise, divided
2 teaspoons fresh lemon juice. Divided
2-3 teaspoons Dijon mustard, divided
1/3 cup minced scallions
2 Tablespoons minced red pepper
Pinch garlic powder
12 ounces skinless salmon
1 large egg, beaten
1 cup Panko crumbs
1 Tablespoon canola oil
1 Tablespoon plus flat leaf parsley chopped (you may substitute cilantro if you like the flavor)
1 teaspoon chopped capers
½ teaspoon minced garlic
Pinch sea salt
Fresh ground white pepper
Hungarian paprika
Poached eggs –optional
Directions
- Combine 2 TBSP, mayonnaise 1 TBSP. lemon juice, 1 ½ tsp Dijon mustard and green onions with red pepper, garlic powder, salt, salmon, egg and paprika in a food processor. Remove from processor and add panko and toss gently. Re season as needed. Shape mixture into eight patties
- Heat oil in large skillet over medium high heat.
- Add salmon patties and cook about 5 minutes on each side until golden brown
Combine remaining mayonnaise with lemon juice, mustard, capers, parsley, garlic and sea salt, paprika and pepper, blend well. - Serve a dollop on each salmon cake.
