4.4
(93)
Your folders
Your folders
Export 15 ingredients for grocery delivery
Step 1
Heat a large, heavy skillet with 1 inch of frying oil over moderate heat.
Step 2
Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. If the mixture is a little wet, add a bit more cracker meal. Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. Fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.
Step 3
Toss salad greens with coarse salt and the juice of the lemon you zested. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat.
Step 4
Combine mayonnaise, chili sauce and relish in a small dish. To serve, place salmon cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce.
Your folders
foodnetwork.com
4.9
(304)
50 minutes
Your folders
foodnetwork.com
4.5
(523)
15 minutes
Your folders
onceuponachef.com
5.0
(124)
10 minutes
Your folders
marthastewart.com
3.1
(177)
Your folders
simplyrecipes.com
Your folders
parents.com
Your folders
100daysofrealfood.com
4.9
(10)
10 minutes
Your folders
garlicandzest.com
4.9
(10)
15 minutes
Your folders
skinnytaste.com
4.9
(28)
25 minutes
Your folders
skinnytaste.com
Your folders
easyrecipesapp.org
Your folders
foodnetwork.com
4.6
(7)
20 minutes
Your folders
everydaymaven.com
5.0
(73)
8 minutes
Your folders
myrecipes.com
4.8
(18)
Your folders
washingtonpost.com
3.3
(3)
Your folders
eatingwell.com
3.7
(50)
Your folders
laurafuentes.com
5.0
(128)
16 minutes
Your folders
natashaskitchen.com
5.0
(149)
25 minutes
Your folders
gypsyplate.com
4.8
(22)
20 minutes