For the salmon cakes, in a small bowl mix 6 oz. of canned salmon (I like the kind in the pouch - no draining required); 1/4 cup of mayonnaise; 1 beaten egg; 1/2 an onion, finely diced; 1/2 tsp of garlic powder; 1/8 tsp. cayenne pepper; and 1/2 cup of panko bread crumbs. Heat a few teaspoons of olive oil in a skillet over medium heat. Form the salmon mixture into four patties and saute for about 4 minutes per side. We had ours plain, but you could serve it on a roll to make it more like a burger.
For the potato salad, chop 3 medium size potatoes into large chunks (I leave the skin on - just be sure to clean them well first). Cook the potatoes in boiling water for about 12 minutes, until the potatoes are fork-tender. Be sure that they don't get mushy! Drain the potatoes and rinse them with cold water. Set aside. In a bowl, mix 2 Tbsp. mayonnaise, 2 Tbsp. olive oil, and 1/2 an onion, finely diced. Add the potatoes and toss, then season with salt and pepper to taste.
I also made a simple green salad to serve on the side. Easy and quick!
saw the salmon cakes and was YUM....Rod & I really love them but Lauren & 3 Ts not so much, so they don't make an appearance round here too often of late. I make mine much like crabcakes (egg, mayo, dry mustard, Old Bay, touch of lemon, touch of garlic, and a little minced onion and green pepper...some plain bread crumbs with little panko on outside for crunch...). Growing up my mom always made a white country gravy and served them w/mashed potatoes and either peas or stewed tomatoes. I have come to prefer the red salmon in the can over the years.
ReplyDelete