Salmon Cakes With Lemon-herb Sauce

Total Time: 37 mins Preparation Time: 25 mins Cook Time: 12 mins

Ingredients

• Servings: 12
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green onion
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 1/2 teaspoon garlic salt
• 1 dash cayenne pepper
• 2 (7 1/8 ounce) packages boneless skinless pink salmon (i used chicken of the sea skinless boneless pink salmon)
• 2 eggs
• 1 cup breadcrumbs (i prefer panko)
• 3 tablespoons butter

Recipe

• 1 in a bowl, combine bell pepper, green onions, mayonnaise, lemon juice, garlic salt and cayenne pepper.
• 2 stir in the salmon, egg, and 1/2 cup of the breadcumbs; mix well until blended.
• 3 divide and form mixture into 12 balls.
• 4 roll salmon balls in remaining bread crumbs; flatten into cakes about 1/2" thick.
• 5 in buttered skillet, over medium heat, fry cakes until golden brown (about two minutes per side). serve immediately with lemon-herb sauce.
• 6 lemon-herb sauce: in a small bowl, combine: 3/4 cup mayonnaise, 1 tablespoons fresh lemon juice, 1 tablespoons prepared horseradish, 2 1/2 teaspoons fresh thyme or 1 teaspoons dried thyme, salt and pepper, to taste. blend well. chill until ready to serve. makes about 1 cup.