Salmon Cakes with Lemon Dill Sauce
Portion Size: 4 oz. plus 1 tablespoon sauce
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups, water packed salmon, drained and flaked | May use fresh boneless skin less salmon |
| 1 1/2 cup seasoned bread crumbs | |
| 1/2 cup green onions | Wash, trim and finely chop (including green tops) |
| 1/4 cup chopped, drained pimiento | |
| 2 eggs | |
| 1 cup nonfat milk | |
| 1 teaspoon grated lemon peel | |
| 2 tablespoons oil | |
| Lemon slices (optional) | |
| 4 cups, water packed salmon drained and flaked | |
| Sauce:2 Tablespoons margarine or butt2 Tablespoons flour1/2 Cup low sodium chicken broth2 Tablespoons lemon juice1/2 Teaspoon dill weed |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large bowl toss together salmon, breadcrumbs, onions and pimiento. | |
| 2 | In a small bowl beat together egg and milk; stir in lemon peel. Stir into salmon mixture; toss until moistened. | |
| 3 | With lightly flour hands, shape mixture into 16 four-inch patties. | |
| 4 | In a large skillet heat oil. | |
| 5 | Sauté patties, a few at a time, until golden brown on both sides, about 3 minutes per side | Cook until internal temperature reaches 165° F for 15 seconds. Keep warm. |
| 6 | For sauce, in a small saucepan, melt margarine | |
| 7 | Add flour and stirAdd broth, lemon juice, and dill | |
| 8 | Heat to boiling | |
| 9 | For each serving, spoon over sauceTop with lemon slices |
Posted in Seafood Dinner Recipes
