Salmon Cakes

An alternative to the traditional crab cake, salmon cakes are delicious and relatively easy to make. Serve over rice with a salad, a great meal for any time of year.

Ingredients:

¾ pound wild salmon, without skin, chopped into 1 inch pieces

2 tablespoons Lemonaise (more details below) or regular mayonnaise

1 1/2 tablespoons olive oil

1 egg

1 leek, white and green parts, finely diced

2 cups Panko bread crumbs

Zest of 1 lemon

Juice of 1/2 lemon

2 tablespoons grape seed oil

Salt

Pepper

Lemon slices for serving

Serves 4.

Lemonaise: is all natural with no preservatives, made from only the highest quality of ingredients like pure expeller pressed canola oil and the finest herbs and spices. (from qbfoods.com). Find it at Whole Foods and other specialty stores.

Method:

Step one: In a small frying pan heat 1/2 tablespoon of olive oil over medium heat. Add leek and saute for 10 minutes or until soft. Set aside.

Step two: In a Cuisinart (or blender), add the salmon, egg,  olive oil, salt and pepper and puree.

Step three: In a medium size mixing bowl add the salmon puree, Lemonaise, 1 cup Panko, leek, lemon zest, and lemon juice and mix well.

Step four: On a plate pour the additional cup of Panko and spread evenly. Create four patties with the salmon mixture and roll each patty in the Panko until evenly covered. Place Panko covered patties on a plate and place in the refrigerator for 30 minutes.

Step five: Heat grape seed oil over medium-high heat. Once heated add the patties to the oil and cook for 3 minutes on each side.

Step six: Enjoy with your favorite side salad, seen above with Corn Avocado salad see Quinoa Cakes with Corn Avocado salad for recipe!