Canned Alaska salmon combines with diced Vidalia onion, red bell pepper, panko, mayonnaise, an egg, Worcestershire sauce, and a bold spice mix to form a batter. The spice mix blends paprika, kosher salt, onion and garlic powders, cayenne, white and black pepper, thyme, and oregano. A Vidalia onion citrus dressing of onion, olive oil, lemon juice, honey, Dijon, salt, and garlic is pureed until smooth for serving. Scoop batter into seven 1/4-cup patties, chill to set, then pan-fry in butter and olive oil until golden, about five minutes per side. Patties can be refrigerated before cooking for convenience.
"If you're looking for a new way to enjoy salmon, you've got to try these easy salmon cakes! They're a cinch to make (just one bowl!) and you can cook them in a cast iron pan on the stove. These delightful mini salmon cakes are a great option, serve atop a bed of greens drizzled with a Vidalia onion citrus dressing for this light and tasty option."
"1, 6-ounce can Alaska salmon, drained 1/2 cup diced Vidalia onion or other sweet onion 1/2 cup diced red bell pepper 1/2 cup panko 1/4 cup mayonnaise 1 large egg 1/2 teaspoon Worcestershire sauce 1 1/2 tablespoons spice mix (see below) 1 tablespoon butter 1 tablespoon extra-virgin olive oil 3/4 tablespoon sweet paprika 2 1/4 teaspoons kosher salt 1 1/4 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cayenne 3/4 teaspoon white pepper 3/4 teaspoon black pepper 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano"
Read at Alternative Medicine Magazine
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