SALMON CAKES WITH CHILI MAYONNAISE SAUCE

Salmon Cakes With Chili Mayonnaise Sauce image

Provided by personalchef

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

14 3/4 ounces canned pink salmon, with Juices
2/3 cup cracker crumb
2 eggs, beaten
1/4 cup celery, finely chopped
1/4 cup green bell pepper, finely chopped
1/4 cup red onion, finely chopped
2 tablespoons dill pickles or 1 tablespoon capers, finely chopped
1/4 cup half-and-half or 1/4 cup milk
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon sriracha sauce (hot chili sauce, found in Asian Section of market, clear plastic bottle with a rooster on front)

Steps:

For the cakes:.
Place entire contents of salmon can into a bowl and break apart large pieces.
Place aprox 3/4 sleeve of saltines in a baggie and roll them into crumbs with rolling pin, add to salmon.
Add remaining ingredients, eggs through milk and mix.
Cover and place in fridge for one hour (this helps firm up the mix.) Or just shape into patties.
For the sauce, mix all sauce ingredients and set aside.
Heat Canola oil in a 12" skillet, add cakes. Cook 5 minutes, or until very firm,.
on each side over medium heat.
Remove cakes to platter, and drizzle sauce over cakes in an attractive design. Sauce can also be passed.

Nutrition Facts : Calories 396.3, Fat 19.4, SaturatedFat 4.2, Cholesterol 204.7, Sodium 737.9, Carbohydrate 25.9, Fiber 1.8, Sugar 3.3, Protein 30

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