Food Network: Salmon Cakes

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Salmon Cakes
Recipe courtesy Rachael Ray

Ingredients
Vegetable or canola oil, for frying
3 (6-ounce) portions cooked salmon or 3 (6-ounce) cans salmon, drained well
1 1/2 cups cracker meal
2 large eggs, beaten
2 rounded teaspoons Old Bay seasoning blend
1/2 red bell pepper, seeded and finely chopped
20 blades fresh chives, snipped or chopped
2 to 3 tablespoons fresh dill, a handful, finely chopped
1 teaspoon cayenne pepper sauce
1 lemon, zested and juiced
Salad greens

Coarse salt
Extra-virgin olive oil, for drizzling
1/2 cup mayonnaise or reduced fat mayonnaise
1/2 cup chili sauce
2 tablespoons dill pickle relish

Directions
Heat a large, heavy skillet with 1 inch of frying oil
over moderate heat.
Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work
through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill,
pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well
with your hands. If the mixture is a little wet, add a bit more cracker meal. Form
3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. Fry

cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper
towel lined plate.
Toss salad greens with coarse salt and the juice of the lemon you zested. Drizzle
the greens with a little extra-virgin olive oil and re-toss the salad to coat.

Combine mayonnaise, chili sauce and relish in a small dish. To serve, place salmon
cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise
sauce.