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SALMON CAKES

with Dijon Dill Sauce

Active Time : 25 minutes
Total Time : 55 minutes
Serves : 4 servings
INGREDIENTS
  • 1 can (14.75 ounce) pink salmon bones and skin discarded
  • 1 cup crushed unsalted top saltine crackers
  • 1 large egg beaten
  • 2 tablespoons chopped green onions
  • 2 tablespoons lemon juice divided
  • 1 teaspoon dried dill weed divided
  • 1/4 cup real mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons butter
  • 2 tablespoons pure vegetable oil
  • - kosher salt
  • - ground black pepper
DIRECTIONS

In large mixing bowl, combine salmon, crackers, egg, onions, 1 tablespoon lemon juice and ? teaspoon dill. Gently mix until just combined. Form into 4 patties. Refrigerate 30 minutes or up to several hours.

Meanwhile, in small bowl, combine mayonnaise, Dijon, remaining 1 tablespoon lemon juice and remaining ? teaspoon dill; salt and pepper to taste.

In large skillet, heat butter and oil over medium heat. Add salmon cakes; saut? until golden brown on both sides (about 6-8 minutes). Serve with Dijon Dill Sauce.