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2 (7-1/2 oz) cans salmon, drained (I use one 14¾-oz. can)
1/2 cup finely diced onion
1/2 cup finely diced celery
1/2 cup corn kernels, canned or frozen (thawed, if frozen)
Salt & freshly ground black pepper, to taste
1/2 cup mayonnaise
1 Tbs Dijon mustard
1 tsp drained pickle relish
1 tsp fresh lemon juice
1/2 tsp Worcestershire sauce
1/4 tsp paprika
2 dashes Tabasco sauce
1 egg
1 - 1½ cups almond meal (the original recipe uses cracker crumbs)
2 Tbs unsalted butter
2 Tbs corn oil (olive oil is fine)

1. Carefully flake the salmon into a bowl, discarding any small bones, cartilage and skin. Add the onion, celery, corn, salt and pepper. Fold together with a rubber spatula. Set aside.

2. In another bowl, combine the mayonnaise, mustard, pickle relish, lemon juice, Worcestershire sauce, paprika and Tabasco sauce. Fold these ingredients into the salmon mixture.

3. Lightly beat the egg. Using the rubber spatula, fold into the salmon mixture along with 1/2 cup almond meal. Place the remaining cup of almond meal on a dinner plate.

4. Form the salmon mixture into 8 3" patties. Carefully coat them with the cracker crumbs. Refrigerate, loosely covered, for 1 hour.

5. Melt the butter with the oil in a 10" nonstick skillet over medium heat. Cook the salmon cakes, 4 at a time, for 3-4 minutes per side, pressing down slightly on them with the back of the spatula and adding more butter or oil to the skillet, if necessary. Remove to paper towels to drain.

6. To serve, spoon 2 Tbs Light Lemon Yogurt Sauce onto the center of 8 medium-sized plates. Place a salmon cake atop the sauce in the center of each plate. Serve immediately.

Shanny notes:
First, I do not pick over the salmon. The skin and bones aren't even noticable, and they're good for what ails us.

Second, these patties are easiest to bread if you do it while you're shaping them. Holding a small amount of meal in one hand, place 1/3 to 1/2 cup of salmon mixture into the meal. Shape evenly into a pattie and then sprinkle with more meal. I do the breading AFTER the 1-hour hold in the fridge. They're very delicate patties, so ease them gently into the skillet.

Light Lemon Yogurt Sauce:
(Gently drain the liquid from the top of the yogurt before combining with other ingredients so that the flavors are not diluted.)

1 cup plain nonfat yogurt
1 tsp finely grated lemon zest
1 Tbs fresh lemon juice
1/4 cup chopped fresh mint or parsley, if available OR
1/2 tsp dried tarragon
Salt & freshly ground black pepper, to taste
Combine all of the ingredients in a small bowl. Refrigerate, covered, until needed. Yield: 1 cup

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Lemon Dill Sauce
1/2 cup butter
2 tbsp. flour
1 cup chicken broth
1 tsp. chicken bouillon
1/2 tsp. dill weed
1/2 tsp. salt
2 tbsp. lemon juice

Make a roux by melting butter in small saucepan over medium heat; blending in flour until smooth, and cooking - stirring constantly - about 1½ or 2 minutes.

Combine chicken broth, bouillon, dill weed, salt & lemon juice; whisk into the roux & cook - stirring constantly - until mixture thickens. Then continue cooking about 1½ or 2 more minutes. Remove from heat and drizzle over salmon cakes.