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Herbed Salmon Cakes
with Cilantro-Caper Mayonnaise
Mayonnaise
3 tablespoons lightly
packed fresh cilantro
leaves
1
⁄2 cup mayonnaise or
salad dressing
1 tablespoon drained
capers
Cakes
2 cups French or
Italian bread cubes
1 tablespoon fresh
tarragon leaves
1 strip lemon peel,
yellow portion only
2 green onions, cut
into 1-inch pieces
1
⁄2 rib celery, cut into
1-inch pieces
1 egg
2 teaspoons lemon
juice
1
⁄4 teaspoon salt
1
⁄8 teaspoon black
pepper
1 pound fresh salmon
fillets*, grilled or
broiled, and skin
removed
1 tablespoon olive oil
1 tablespoon butter or
margarine
Position mini bowl and mini blade in work bowl.
With processor running, add cilantro through the
feed tube. Process until chopped, 8 to 10 seconds.
Scrape sides of bowl. Add mayonnaise and capers.
Process until mixed, 10 to 12 seconds. Remove to
small bowl; cover and refrigerate.
Position multipurpose blade in work bowl.
Add bread. Process until fine crumbs form, about
20 seconds. Remove to shallow pan.
With processor running, add tarragon, lemon peel,
and onions through the feed tube. Process until
chopped, 5 to 8 seconds. Scrape sides of bowl. Add
celery. Pulse 2 to 3 times, about 2 seconds each
time, or until chopped. Add egg, lemon juice, salt,
pepper, and
3
⁄4 cup bread crumbs. Pulse 2 to 3
times, about 2 seconds each time, or until mixed.
Add salmon. Pulse 5 to 6 times, about 2 seconds
each time, or just until mixed. Mixture will be soft;
chill, if desired, for easier handling.
Shape into 4 cakes,
1
⁄2-inch thick. Coat both sides of
cakes with remaining bread crumbs.
In large skillet over medium heat, heat oil and
butter. Add cakes. Cook 5 to 8 minutes, or until
golden brown and thoroughly heated, carefully
turning once. Serve with Cilantro-Caper
Mayonnaise.
Yield: 4 servings.
*Two 7-ounce cans of salmon, drained, may be
substituted, if desired.
Tip: Mayonnaise and uncooked cakes may be made
and refrigerated up to 1 day in advance. Cook cakes
just before serving.
Per Serving: About 510 cal, 29 g pro, 10 g carb,
38 g total fat, 7 g sat fat, 140 mg chol,
450 mg sod.