Salmon - Lemon Pepper Salmon Cakes

By á-47

Ingredients

• 3/4 lb. cooked salmon, bones removed
• 3 Tbsp. canola oil, divided
• 1/3 cup finely diced red bell pepper
• 2 green onions, ends removed, sliced
• 1 1/2 - 2 tea. lemon pepper seasoning
• 34 Tbsp. mayonnaise
• 1 Tbsp. Dijon mustard
• 1 egg, lightly beaten
• 1 cup panko breadcrumbs, divided
• Mixed greens salad

Preparation

Step 1

In a mixing bowl, break the cooked salmon into pieces. Make sure the pieces are not too small - once you form the cakes, the salmon should look like lump crab does when making crabcakes. Set side.

In a large nonstick skillet, heat 1 Tbsp. canola oil over medium heat. Add the red pepper and onion; saute until soft. Col completely and then add to the salmon in the bowl. stir in the lemon-pepper seasoning, 3 Tbsp. mayonnaise, Dijon, egg and 1/2 cup panko breadcrumbs. Mix gently. If the mixture seems too loose, add more mayonnaise and more breadcrumbs.

Shape the mixture into desired-sized patties. A 1/3 cup measure wil lgive you a good size (about 2 oz) salmon patty. Once you have all the patties formed, place the remaining 1/2 cup panko on a plate. Lightly coat both sides of each patty with the crumbs (use more if needed). Set the panko-coated patties on a plate and refrigerate for 30 minutes.

When ready to cook, heat the remaining 2 Tbsp. oil over medium heat in the same skillet you sauteed the red pepper and onion. Working in batches if necessary, cook the salmon patties, turning until cooked through and lightly browned.

Remove from the skillet and serve as is or on a bed of mixed greens.