salmon cakes with tarragon-chive sauce

By emtoothfxr

Used fresh, cooked salmon, made patties day before. Will try it with the canned salmon. Shahin loved it. It doesn't make much sauce so just drizzle sauce over the patty and add lemon juice/olive oil to salad before serving. Makes 4 small patties

Ingredients

• 2 Tbsp apple cider vinegar
• 2 tsp Dijon mustard
• 2 tsp chives, fresh, chopped
• 1 tsp fresh tarragon, chopped or 1/4 teaspoon dried
• 1 tsp capers, drained and chopped
• 1 tsp olive oil
• 1 1/4 tsp black pepper, freshly ground
• 14 3/4 oz canned salmon, drained
• 1/4 cup(s) fat-free mayonnaise
• 1/4 cup(s) scallion(s), chopped
• 3 Tbsp dried bread crumbs
• 1/4 cup(s) dried bread crumbs
• 1 large egg white(s), lightly beaten
• 1 cup(s) mixed greens, salad
• 8 medium grape tomatoes, halved

Preparation

Step 1

To make the sauce, combine the vinegar, mustard, chives, tarragon, capers, oil, and pepper in a small bowl. Cover and refrigerate until ready to serve.


Preheat the broiler. Spray a small baking sheet with nonstick spray.


To make the salmon cakes, with a fork, mash the salmon and bones in a large bowl. Add the mayonnaise, scallions, 3 tablespoons of the bread crumbs, and the egg white. With wet hands, shape the mixture into 4 patties.


Put the remaining 1/4 cup bread crumbs on a sheet of wax paper. Coat the patties with the crumbs.


Place the patties on the baking sheet. Broil 4 inches from the heat until crisp and golden, about 4 minutes on each side. Refrigerate 2 of the patties for another day. Divide the greens and tomatoes between 2 plates. Top each plate with a salmon patty and drizzle a tablespoon of the sauce over each patty. Refrigerate the remaining sauce. Yields 1 patty, 1 tablespoon sauce, and 1/2 cup salad per serving.

Notes
You can even make the patties and the sauce ahead. They will keep, refrigerated, for up to two days and are delicious cold.

Did you know that a serving of canned salmon has more calcium than a glass of milk? The bones found in canned salmon are high in calcium and very soft, so we mash them into the patties (you’ll never know they are there)