Salmon Cakes With Lemon Rice

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Photo by Maria Robledo
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 833 calories
    • Calories 414 calories from fat
    • Fat 47 g
    • Sat Fat 7 g
    • Cholesterol 166 mg
    • Sodium 1,756 mg
    • Protein 44 g
    • Carbohydrate 61 g
    • Sugar 2 g
    • Fiber 4 g
    • Iron 4 mg
    • Calcium 350 mg

Ingredients

  1. Check 2 14 3/4-ounce cans red or pink salmon, drained, any skin and large bones removed
  2. Check 1 1/4cups dry bread crumbs
  3. Check 1/4cup mayonnaise
  4. Check 1 large egg, beaten
  5. Check 1tablespoon Worcestershire sauce
  6. Check 1/4cup capers, drained
  7. Check 1 1/2teaspoons dried tarragon
  8. Check kosher salt and black pepper
  9. Check 2cups instant brown rice
  10. Check 4tablespoons vegetable oil
  11. Check 2tablespoons minced fresh parsley (optional)
  12. Check 1tablespoon extra-virgin olive oil
  13. Check 1tablespoon fresh lemon juice
  14. Check 1 lemon, quartered

Directions

  1. In a bowl, combine the salmon, ½ cup bread crumbs, mayonnaise, egg, Worcestershire sauce, capers, tarragon, and ¼ teaspoon each salt and pepper.
  2. Mix together well and form into 12 small patties. Coat the patties in the remaining ¾ cup bread crumbs.
  3. Cook the rice according to the package directions. When done, remove from heat and leave covered.
  4. Meanwhile, heat the vegetable oil in a large, nonstick skillet over medium-high heat until the oil is hot but not smoking.
  5. Sauté the patties in batches for 2 to 3 minutes on each side, or until golden brown.
  6. Toss the rice with the parsley, olive oil, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the salmon cakes and lemon quarters.