Salmon Cakes
Portion Size: 4 oz.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups canned Salmon | Drained and flaked. Or may use fresh boneless skinless salmon diced. |
| 1 cup bread crumbs | |
| 1/2 cup minced onion | Washed, peeled and minced |
| 3 eggs, beaten | |
| 1 teaspoon salt | |
| 1/4 teaspoon paprika | |
| 2 tablespoons Dijon mustard | |
| 2 tablespoons olive oil |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Combine tuna, bread crumbs, onions, eggs, salt, Dijon mustard and paprika. | |
| 2 | Form these ingredients into cakes | |
| 3 | Sauté in olive oil until brown. Turning once. | Cook until internal temperature reaches 165° F for 15 seconds. |
Posted in Seafood Dinner Recipes
